Shallot
(Scientific Binomial Name: Allium oschaninii)
Selection Information
Usage: Used in salads, sauces, stews and meat dishes.
Selection: Good-quality shallots are similar to onions - they will be firm, free of blemishes or mold spots and have even-colored skin.
Avoid: Avoid product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Seasonal Information
Shallots are available year-round in dried form. Green shallots are available during the mid to late summer months.
Shallot Nutritional Information
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Serving Size: 1 ounce, raw (28g)
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| Amount Per Serving |
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Calories 20
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Calories from Fat 0
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% Daily Value* |
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Total Fat 0g |
0% |
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Saturated Fat 0g |
0% |
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Cholesterol 0mg |
0% |
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Sodium 3mg |
0% |
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Total Carbohydrate 5g |
2% |
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Dietary Fiber 0g |
0% |
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Sugars 0g |
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Protein 1g |
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Vitamin A 7% |
Vitamin C 4% |
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Calcium 1% |
Iron 2% |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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Shallots are very low in Saturated Fat, Cholesterol and Sodium. They're also a good source of Vitamin C, Folate and Potassium, and a great source of Vitamin A, Vitamin B6 and Manganese.