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Shallot is a condiment plant that offers many health benefits and virtues.
Known as d‘Allium ascalonicum, it belongs to the family that theonion, thegarlic and the chive, the Alliaceae.
We know several varieties of shallots. Very tasty grays such as Griselle or Grisor, pink shallots: Bretor, Delvad, Ronde de Jersey or red shallots.
Shallots are grown mainly in western France.
Available all year round, shallots are an integral part of French gastronomy to spice up all your dishes.
In addition, this vegetable is very beneficial for health.
> Vegetable garden: how to grow shallots well
The shallot, for the record:
The shallot is native to the Mediterranean basin.
It used to be called "Ascalon onion", after his hometown in Palestine.
Then the shallot traveled a lot, in Egypt, in Persia, where it was considered sacred, long before our era.
It arrived in France by the Crusaders, to be then cultivated in Brittany around the 12th century.
Shallot, its health benefits and virtues
Shallots are versatile. It has many virtues.
Shallot, for better digestion:
Rich in fiber, shallot facilitates intestinal transit and therefore digestion. In addition, it is digested very well. Ideal for lazy intestines. Low in fat and low in calories, it is also your ally in the hunt for pounds.
Shallot is also a diuretic. It is made up of 80% water.
Shallots, healthy for our arteries:
In fact, shallots contain flavonoids, which have the particularity of having an antioxidant activity against free radicals. So the shallot protects our cardiovascular system by reducing the level of bad cholesterol, LDL, but also by preventing the deposition of the latter in our arteries. This therefore reduces the risk of developing cardiovascular diseases, stroke and atheromatous plaques.
For the heart, shallot strengthens the activity of the myocardium and thus prevents heart rhythm disturbances.
Shallot, rich in vitamin C:
The antioxidant property of vitamin C is well demonstrated.
Indeed this vitamin protects our organism from damage caused by free radicals. In particular, it stimulates the immune system in the event of infection.
In this way, the shallot has anti-bacterial and anti-oxidant properties.
Shallots are a source of many others anti-oxidants (like vitamin A). They fight against the premature aging of cells and skin and protect against the appearance of certain cancers.
Shallots hold anti-inflammatory properties especially in case of allergies, but also a anti-microbial activity, effective in winter when our body is vulnerable.
Shallots provide B vitamins, which are involved in the nervous system and pro-vitamin A, beta carotene.
Shallots provide many minerals and trace elements:
- the iron (1.2 mg) essential for red blood cells, red blood cells, to fix oxygen and transport it.
- the potassium (334 mg) for lowering blood pressure.
- but also phosphorus, magnesium, manganese and copper.
> As a poultice, hot cooked shallots eliminate warts.
>Hot cooked shallot: like onion, placed in the corner of the ear, it is effective in soothing pain.
> Chew a piece of shallot every day, to eliminate bacteria from the mouth.
> Drink a teaspoon of shallot juice in case of bronchitis.
> Lshallot juice is also effective in case of flu and sore throat: chop the shallots and squeeze the juice.
> Raw, shallot is a good diuretic.
Shallots are undoubtedly healthy for you. It is also found to be good for your beauty.
Shallots in the kitchen
Calorie intake of shallot: 15 kcal / 100g.
Without hesitation, the shallot spices up your dishes and that without calories (or almost). It has its place in a healthy diet. We love it for its tangy and sweet flavors.
We can eat the shallot flood or cooked. However, in some people, when raw, the shallot can cause some inconvenience. And cooked, it loses its nutritional qualities.
The shallot gives flavor to your green salads, your sauces, especially the béarnaise, and even in salad dressings.
We also like it in tartars. It can be integrated with omelets, quiches, ratatouilles.
It can accompany oysters: Add raw shallots, finely chopped to the wine vinegar.
You can also brown it with a knob of butter, to accompany your picking mushrooms.
Cut into strips, the shallot perfumes your fish in foil or your tzatziki.
Shallot, beauty tip:
Shallots contain vitamin A, which is very beneficial for the skin and its cells. It ensures the elasticity of the skin and the renewal of cells.
For hair you can massage the scalp with shallot juice to eliminate dandruff and stimulate hair growth.
Storage of shallot: At room temperature for a few weeks. Gray shallots, on the other hand, don't keep for a long time.
> Vegetable garden: how to grow shallots well