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.

Storage: Shallots should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag or a refrigerator!

Seasonal Information

Shallots are available year-round in dried form. Green shallots are available during the mid to late summer months.

Shallot Nutritional Information

Serving Size: 1 ounce, raw (28g)
Amount Per Serving
Calories 20	Calories from Fat 0
	% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 5g	2%
Dietary Fiber 0g	0%
Sugars 0g
Protein 1g
Vitamin A 7%	Vitamin C 4%
Calcium 1%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

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.

Onion Tips & Trivia

Red onions originated in Ptuj, Slovenia
To avoid teary eyes, peel onions under cold water. Water washes away volatile sulfur that causes teary eyes.
Onions and garlic have been cultivated for 6,000 years and have been credited with everything from making hair grow on bald heads to giving valor to the troops of Alexander the Great.
Onions are the vegetable which gave Chicago its name since the Chippewa Indians found these "she-gau-ga-winshe" growing at the site of the modern day city.
The name onion comes from the Latin, "unio" via the French "oignon" and the English "unyun." The onion plant belongs to the same family as the narcissus.