by : Donald Mckenzie Jr

Shallots are smaller and sweeter than onions, and like garlic it's bulb divides into multiple sections .It digests better than onion when eaten raw. The bulbs are pulled of the ground and leaves are allowed to dry. The greens above the ground which are known as scallions are used as salads and also for cooking. Shallots are an excellent source of vitamin C, potassium, dietary fiber and folic acid. They also contain calcium and iron.There has been lot of research regarding the use of shallots for health conditions. Different results have found that shallots contains two sets of compounds. These are sulfur compounds, such as allyl propyl disulphids and flavonoids, such as quercetin. Flavonoid consumption has been associated with a reduced risk of cancer, heart disease and diabetes because they are anti-cancer, antibacterial, anti-allergenic and anti-inflammatory. Shallots are specifically linked to inhibiting human stomach cancer.

Shallots produce an anti-coagulant that thins the blood and exhibits strong anti-platelet activity. This is very good for patients who have symptomatic cardiovascular disease, heart attack and stroke. It aids brain function and protects against Alzheimer's disease.

Shallots can lower blood sugar levels in people with diabetes by preventing the degradation of insulin and increasing metabolism of glucose. Eating shallots daily helps the growth of bone tissue and reduces the risk of developing osteoporosis. Sulfur content in shallots makes skin look younger. Daily intake of a little shallot will benefit in the long run. Shallots can be eaten raw or cooked till they are flexible and tender.