Shallots Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Allium spp.
Used in salads, sauces, stews and meat dishes.
Good-quality shallots are similar to onions and garlic - they will be firm, free of blemishes or mold spots and have even-colored skin.
product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.
Shallots (like onions and garlic) should be stored in a cool, dry location with good ventilation. They should not be stored in either a plastic bag. Avoid prolonged storage in a refrigerator - unless it is on the verge of spoiling or has been peeled.
In general, vegetables will not ripen further after harvest.
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.
Amount per serving
Available year-round. California supplies product from May through October, peaking in July. Washington peaches are available July through September. (...)
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