Shallots pickled

Iranian shallot is one of the country’s endemic plants, which is the closest species to garlic in terms of properties and edible uses. In Iran, shallot has many edible uses since long ago and is used as a seasoning in the preparation of seasonings, pickles, or aromatics, and to disinfect buttermilk and yogurt. Shallot contains high amounts of antioxidants, flavonoids such as quercetin, vitamin A, vitamin C and important minerals such as sulfur, potassium and manganese. Shallot also makes digestion easier because it is rich in fiber, which in addition to making you feel full, also facilitates digestion. The sulfur compounds in shallot can prevent the abnormal growth of tumors and cancer cells, thus preventing Cancers are especially useful for gastrointestinal cancers. Shallot can remove cholesterol from the body and also has the ability to regulate blood pressure, for this reason it can reduce the risk of heart attack. Shallot is also good for skin and hair health. It is also very useful and its use can prevent hair loss and double the freshness of the skin. Eat this pickle with traditional dishes such as Abgousht.