Both shallots and onion are members of the Allium genus, which includes many other members such as garlic, leeks, and chives. But even though onions and shallots are so similar, there are some key differences between them. The difference between these two members of the Allium genus is their nutritional value. And the value of a vegetable is calculated by considering its nutritional value per unit of body weight in comparison to other similar vegetables.
Onions and shallots contain approximately equal quantities of vitamins A, C, and E, phosphorus, potassium, iron, and manganese. All these nutritional properties make both a popular addition to traditional and healthy diets. However, there are some unique health benefits associated with each vegetable family member; and shallots and garlic rank high on the list of those benefits.
The main health benefit of garlic lies in its ability to lower the blood pressure level, particularly high blood pressure. A research study conducted in the mid-1990s by the USDA’s National Center for Health Statistics found that a higher intake of fresh garlic (at least 5 oz daily) was associated with a decreased risk for hypertension. The data supported this assumption with a statistical analysis using a sample of more than 1200 men aged 45 or over who were at high risk for hypertension. The data showed that the association between garlic consumption and hypertension disappeared when controlling for other factors. Furthermore, the study authors concluded that the lowering of the blood pressure was directly related to the content of “other” dietary factors (such as fat) in the participants’ diets; the amount of garlic they ate, and the level of garlic contaminants present in the food (such as diallyl trisulfide).
In another study, conducted by the European Study Group on Acne Treatment, the researchers reported that women who ate more than three servings of fruit or vegetable per day were less likely to have severe acne. This finding was consistent between groups, which were made up of women and men who were equally exposed to acne treatment. The results were published in a peer-reviewed Journal of the National Cancer Institute. In this study, participants were encouraged to consume more raw garlic; they were also encouraged to supplement their daily diet with vitamin B complex and zinc. Both these substances are known to play a role in fighting bacteria, as well as in regulating skin inflammation. The results of this study indicate that including raw garlic in the diet may be particularly helpful for those at high risk for acne.
Shallots also provide unique health benefits because of the chemical compounds that make up part of the herb’s active component, diallyl trisulfide. Diallyl trisulfide is known to kill a range of microorganisms, including those responsible for infectious diseases. The antimicrobial and antifungal properties of diallyl trisulfide have been seen in numerous other food products, most notably garlic oil. The antimicrobial and antifungal properties of shallots may stem from the plant’s ability to produce compounds that mimic the impact of antibiotic drugs. Garlic oil contains numerous types of natural antibiotic chemicals, including tetracycline, trimethoprim, cotrimaxel and minocycline, making it one of the most commonly used antibacterial ingredients in cosmetics and pharmaceuticals.
Garlic and shallots appear to have similar protective effects against prostate cancer, as studies conducted by independent research teams have documented. The two substances appear to be able to reduce the levels of the substance Triglycerides, which in turn suppress the risk of fatty liver injury. Men who consume a diet low in saturated fat but high in fiber have been shown to have lower risks of fatty liver disease and prostate cancer. The ability of both vegetable oils to modulate cholesterol levels and prevent fatty liver injury makes them ideal for use in treating patients with both cardiovascular and inflammatory diseases.