Eat Shallots to Incinerate Fat

Shallots are small and bulbous, and resemble their larger cousin, the onion. However, the shallot is its own vegetable. The shallot is sweeter than an onion, and has a more subtle flavor. With the outer skin peeled off, it resembles garlic cloves.

Shallots vary in color from copper to gray, and have two forms. The first is the Jersey, or “false,” shallot, which is larger and has a stronger flavor. The second is the the “true” shallot, which is smaller and more mild.

Shallots are often used in salad dressings, stir-fries, and sauces to add flavor because they are low in calories and fat-free. They also contain an antioxidant known as “flavonoids”. This antioxidant is also found in various fruits and vegetables and helps protect the body. Flavonoids may also reduce the risk of developing cancer, heart disease, and Type 2 Diabetes. Just one tablespoon of chopped shallots is very high in potassium, folate, and Vitamin A.

The shallot’s leaf is also good for you! More often than not, the green leafy part of a shallot is left to go to waste in the garbage. This part of the shallot is called a scallion. The scallion is full of vitamins, like Vitamin C, potassium, fiber, folic acid, calcium, and iron. It even serves as a great source of protein, so it is a good food choice for vegetarians and vegans.

Research has shown that shallots are very good for your body. They contain two types of sulphur compounds and flavonoids. People who take in large amounts of flavonoids have been shown to have reduced risks of developing cancer, heart disease, and Type 2 Diabetes. Also, shallots help work as antiviral, anti-allergenic, and anti-inflammitories.
?Shallots are especially known for helping the liver eliminate toxins from the body. This is essential to help with the chemically processed foods that are eaten around the world every day. Shallots can also help process alcohol in the liver.

With so many health benefits, why aren’t shallots on YOUR shopping list?