| Shallots belong to the lily family
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| | established that shallots are
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| (Liliacae) where onion,garlic and leeks
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| | particularlyeffective against liver
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| are present. It is classified as
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| | cancer cells. Shallots have sixtimes the
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| Alliumcepa var. aggregatum .Shallots are
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| | phenolic content than onions. Shallots
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| smaller and sweeter thanonion and like
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| | help theliver eliminate toxins from the
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| garlic its bulb divides into
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| | body and have saponins toinhibit and kill
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| multiplesections .It digests better than
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| | cancer cells.
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| onion when eaten raw. Thebulbs are pulled
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| | Shallots are specifically linked to
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| of the ground and leaves are allowed
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| | inhibiting human stomachcancer. Shallots
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| todry. The greens above the ground which
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| | produce an anti-coagulant that thins
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| are known asscallions are used as salads
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| | theblood and exhibit strong anti-platelet
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| and also for cooking. Shallotsare an
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| | activity and are verygood for patients
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| excellent source of vitamin C, potassium,
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| | who have symptomatic
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| dietaryfiber and folic acid. It also
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| | atheroscleroticdisease, cardiovascular
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| contain calcium, iron andhave a high
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| | disease, heart attack and stroke. Itaids
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| protein quality.
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| | brain function and thus protects against
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| There has been lot of research and
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| | Alzheimer'sdisease. Shallots can lower
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| studies regarding the useof shallots for
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| | blood sugar levels in peoplewith diabetes
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| health conditions. Different analysis
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| | by preventing the degradation of insulin
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| andstudies have found that shallots
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| | andincreasing metabolism of glucose.
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| contains two sets ofcompounds -sulfur
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| | Eating shallots dailyhelps in the growth
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| compounds, such as allyl propyl
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| | of bone tissue and reduces the risk
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| disulphide
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| | ofdeveloping osteoporosis by 20%. It
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| (APDS) and flavonoids, such as quercetin.
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| | contains Prostaglandin
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| Flavonoidconsumption has been associated
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| | A-1, a powerful agent which can lower
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| with a reduced risk ofcancer, heart
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| | blood pressure. Sulfurcontent in shallots
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| disease and diabetes since they
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| | makes skin look younger. Daily intake ofa
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| areanti-cancer, antibacterial, antiviral,
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| | little shallot will benefit in the long
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| anti-allergenic andanti-inflammatory.
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| | run. Shallots canbe eaten raw or cooked
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| Recent studies have shown the potential
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| | till they are tender.
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| health benefits ofcommon onions and
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