Content
- 1 Chemical composition and calorie content of shallots
- 2 Shallot flavor
- 3 What are the benefits of shallots?
- 4 How to use shallots in folk medicine
- 5 How to eat shallots and where to add them
- 6 What can you substitute for shallots?
- 7 Why are shallots so expensive?
- 8 Harm of shallots and contraindications
- 9 Conclusion
The benefits and harms of shallots are associated with its rich chemical composition. The pulp contains a lot of sugars and completely lacks the bitterness and acridity characteristic of the onion species. Therefore, this vegetable is great for baking, frying in butter, and pickling. It can be a good addition or an independent side dish,
Chemical composition and calorie content of shallots
Shallots contain vitamins, minerals and other valuable compounds:
- proteins;
- carbohydrates (sugars);
- cellulose;
- vitamins of group B (B1, B3, B5, B6, B9), C (ascorbic acid), A;
- essential oils;
- trace elements (zinc, iodine, iron, copper, molybdenum, chromium, selenium, cobalt, vanadium, calcium, nickel).
Only shallots contain such valuable and rare elements as selenium, chromium, vanadium and cobalt. They provide great benefits to the body. For example, selenium regulates the functioning of the thyroid gland, strengthens the immune system, and improves brain function.Chromium ensures metabolism and maintenance of normal weight. Vanadium is part of blood cells and bone tissue.
The calorie content of shallots per 100 grams is 72 kcal per 100 g. This is almost twice as much as onions (40 kcal), which is explained by the high sugar content. Nutritional value of shallots per 100 g:
- proteins – 2.5 g;
- fats – 0.1 g;
- carbohydrates – 16.8 g.
Shallots are much smaller than onions and have an elongated shape.
The bulk of the mass (almost 80%) is water, the rest (20%) is dry matter. Among other valuable nutritional components of shallots, it is also worth highlighting fiber - 3.2 g per 100 g (almost 13% of the daily value).
Shallot flavor
Shallots taste only partly like onions. The main difference is the complete absence of bitterness and acridity. Therefore, such a product can be consumed raw, without preliminary blanching (keeping in boiling water).
Another feature is a noticeable sugar content, which is associated with a fairly high carbohydrate content. At the same time, the sweet note is unobtrusive, and the taste as a whole is piquant. The benefits of shallots are associated with their high juiciness (especially compared to regular onions). It’s also nice that it doesn’t give off a strong smell. Therefore, shallots do not “clog” the aromas of other products. This is especially valuable in salads.
The benefit of shallots is that they are great for all kinds of dishes. It does not contain caustic substances that are released into the air and lead to tearing. Peeling the onions is very simple; for example, you can put them in boiling water for 10 minutes, and then the skin will come off on its own. But in order not to worsen the taste and not destroy vitamins, it is better to remove the husk with a knife.
What are the benefits of shallots?
The benefits of shallots are explained by its chemical composition. The product contains many vitamins, so it has a healing effect on the body:
- prevention of vitamin deficiency;
- prevention of eye diseases;
- normalization of blood pressure;
- improvement of immunity;
- prevention of ARVI and other infections;
- stimulation of digestive processes;
- removal of toxins.
Shallots are especially beneficial when consumed fresh.
How to use shallots in folk medicine
The benefits of shallots, associated with its chemical composition, allow the vegetable to be used in folk medicine:
- The juice is used for compresses that disinfect wounds and abrasions and promote their healing.
- The benefits of the vegetable for the treatment of sore throat and ARVI have been proven. In this case, you can dilute it with a small amount of water and gargle.
- It is also recommended to consume raw shallots in small quantities when appetite weakens. It stimulates digestion and therefore provides health benefits.
How to eat shallots and where to add them
The main purpose of shallots is to be used in cooking. It is often put in salads, but is also used for cooking, for example, fried with meat. The benefits of the product are undeniable - when preparing a number of dishes it is better to use it instead of onions:
- with avocado;
- in salads with cucumbers, radishes and other vegetables;
- for pickling (picks are made from onions);
- baking, including with honey, butter, dried fruits;
- when fried with butter.
Baking
To bake, the shallots are peeled, seasoned, placed on greased foil and placed in the oven for 20 minutes. The result is a tasty and unusual dish with an original taste. Its benefit is that baked onions can be served not only as an appetizer, but also as a side dish.
Roasting
You can also fry the onion. Shallots contain more sugar, so they caramelize better and become covered with a pleasant blush. If you cook a dish in good butter or ghee, it will turn out not only tasty, but also aromatic. Suitable as an addition to meat or a side dish (for example, buckwheat porridge).
Pickling
The benefit of shallots is that such onions can be used for pickling, not only other vegetables (cucumbers, tomatoes), but also on their own. 15 onions are placed in a liter jar, filled with water with salt and vinegar and sent to pickle for several weeks. There is no need to add sugar since onions are sweet enough on their own.
What can you substitute for shallots?
It is important to understand that shallots are unique in their own way - most often they cannot be replaced with onion or red ones. For example, when preparing salads, it is best to use this vegetable.
In some dishes, shallots cannot be replaced with onions due to the difference in taste and aroma
The benefits of the product are undeniable, especially if you prepare a salad, vegetable appetizer or bake onions in the oven. Although in some cases it is permissible to use the usual onions. This is especially appropriate when frying or marinating meat in onion juice. The product is still thermally processed, so there won’t be much difference in taste.
It is not added to chicken broths, borscht, pickles and other similar dishes. The benefits of onions, which are appropriate in most soups, are obvious here.
Why are shallots so expensive?
Shallots provide great benefits for culinary dishes and are even used in folk medicine and are in stable demand. But the crop is not grown on an industrial scale. The plant is whimsical and requires some care. Therefore, companies have to attract many workers, which significantly increases the cost of the final product.
In Russia, the crop is grown rarely and mainly in the southern regions and the Black Earth Region. Recently, varieties have been developed that are suitable for cultivation in Siberia. Perhaps the culture will gradually spread to different regions of the country.
Harm of shallots and contraindications
If you eat the vegetable in small quantities every day, it will not harm your health. There are not many contraindications for shallots, however, it should not be consumed if you have the following diseases:
- constipation;
- ulcers of the gastrointestinal tract;
- pancreatitis;
- colitis;
- kidney disease;
- liver pathologies.
Pregnant and breastfeeding women can use shallots in moderation. The benefits of the product in fresh form are especially noticeable. Without heat treatment, it retains all vitamins.
Conclusion
The benefits and harms of shallots have been studied for a long time, but in Russia this vegetable is not so widespread. Due to its rich taste and chemical composition, it is used not only for food, but also for the treatment of certain diseases.
