Shallots are particularly rich in minerals, vitamins and trace elements. They also contain phosphorus, potassium, magnesium, manganese, iron and copper. They are rich in vitamin B6 (pyridoxine), which plays an important role in the functioning of the nervous and immune systems. Shallots are also a source of vitamin B9 (folic acid) which is essential to cell division and DNA synthesis, and which contributes to red cell formation. Shallots also provide vitamin C and vitamin A, two major vitamins that have multiple health benefits.
Shallots contain quercetin, a flavonoid (vegetable pigment) that strengthens small blood vessels (capillaries) and reduces their permeability. This molecule helps prevent cerebrovascular disease and a number of inflammatory diseases (prostatitis, cystitis…). Quercetin is also believed to help lower ‘bad cholesterol’ (LDL).
Moreover, a peptide isolated from shallot, was shown in vitro to have antimicrobial and antifungal properties. These properties remain to be confirmed in humans consuming shallots.