It traps free radicals
Like garlic, shallots contain quercetin, a molecule from the flavonoid family, which helps thin the blood and lower the level of “bad” cholesterol. It would even have antiallergic and anti-inflammatory properties. The second ally of a strong heart, potassium, which regulates blood pressure. A shocking duo!
Four shallot bulbs cover 40% of our daily selenium needs. By trapping free radicals, this trace element protects cells from aging, thus preserving the beauty of the skin and hair. It is also essential for the synthesis of glutathione, one of the most powerful antioxidants. It also helps strengthen our immune system and therefore resist winter infections.
Associated with vitamin E, for example in a vinaigrette made from shallots and sunflower or rapeseed oil, it would allow the development of antibodies, essential for the defense of the organism.
Eat it rather cooked
A drop of shallots to accompany a flank steak, with vinegar on oysters, in a béarnaise sauce … What would French cuisine be without shallots? Like garlic and onion, it is part of the liliaceae family, which is rich in antioxidants. But it is better tolerated by sensitive stomachs, especially when it is cooked.
Discover it in foil : lightly oiled and enclosed in a sheet of aluminum foil with thyme, just forget it for an hour in a medium oven to make it tender. Then, all you have to do is pinch it by one of its ends and peel it in the blink of an eye.
An idea to personalize your pizzas and quiches? Slice the shallots, reduce them in a pan, then spread them over the dough before garnishing it. And there are a thousand other ways to enjoy the benefits of this gifted aromatic!
