Shallots have such a close resemblance to onions that at first glance, you may be tempted to classify them as a smaller onion variant. While both of them do belong to the same family, shallots are a different species from onions.
The flavor of shallots is often described as being sweeter and more delicate compared to a regular onion, and less pungent than garlic. This makes shallots a key ingredient in beurre blanc and béarnaise sauces, as well as other dishes, enhancing their flavor.
One of the most important benefits shallots are known for is their high amount of antioxidants, which can help lower your risk of certain cancers.
Shallots contain diverse antioxidants, such as quercetin, kemferol and several sulfuric antioxidants that work together when sliced during cooking preparation to form a new compound called allicin. This compound gives shallot its cancer-fighting properties.
Shallots have generous amounts of iron and copper, two minerals that are known for increasing red blood cell production. A higher red blood cell count can help bring higher amounts of oxygen throughout your body, which can help promote cell growth, healing and energy.