Shallots and their benefits

Biennial herb of the onion family. A shallot consists of many teeth, such as garlic. It is smaller than that of onion, but ripens before and is stored excellently. Most shallots are grown for vegetation. She knows very well, she is not strong. The pen is delicate, delicate. As soon as the onion grows 20 cm, it should be cut without saving, this will prevent the shot, to which the shallot is prone (especially during autumn sowing). Food lovers love to use it instead of onions. This variety of onions is especially common in the southern areas. Shallot is also known as "charlotte" or "shrew".

This surname is explained by the fact that its onion contains a group of small onion "bulbs" connected by a common shell. The delicate flavor of green feathers grown from this onion is also appreciated. Presumably, the homeland of this type of onion is Asia Minor. It is common only in culture. In Western Europe, shallots are grown everywhere, in the USSR, in the North Caucasus, Transcaucasia, Moldova, Ukraine.

Shallot leaves and bulbs contain sugar, vitamins and essential oil. The composition of shallots differs little from onions. And yet, there are differences: the leaves contain 9.5% dry matter, sugars - 3-4%, vitamin C - 64.5 mg%; onion - respectively 16.5%, 1.5% and 7 mg%. Compared to onions, shallots contain more sugar, ascorbic acid (vitamin C) and minerals. It has high dietary properties and its healing properties are much higher than those of onions.

The shallot is rich in mineral salts of potassium, calcium, phosphorus, iron. It contains nickel, cobalt, chromium, vanadium, molybdenum, titanium, silicon and even germanium. And in addition to essential oils, volatile, carotenoids, vitamins of group B. Energy value: vegetables - 17-19, bulbs - 33-36 calories per 100 g of wet weight. Shallots have long been used in medicine for the treatment of eye and stomach diseases. Different onion shallots taste more delicate. The bulbs and young leaves are fresh and pickled. Shallot is a favorite spice in French cuisine. It is used to season sauces and soups, game delicacies, poultry.

The main contraindications for shallots are people suffering from diseases of the gastrointestinal tract and genitourinary system, since, by increasing the acidity of the stomach, it can cause irritation of the intestinal mucosa and difficulty urinating. The shallot is also contraindicated in bronchospasm, kidney and liver diseases, pancreatic diseases and constipation, as it can cause exacerbations.