Image of Shallots

Scientific Binomial Name: Allium spp.

SELECTION INFORMATION
Usage

Used in salads, sauces, stews and meat dishes.

Selection

Good-quality shallots are similar to onions and garlic - they will be firm, free of blemishes or mold spots and have even-colored skin.

Avoid

product that is soft, wet-skinned, bruised, has dark blemishes or spots of mold.

Storage

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.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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

    Calories :72Calories from Fat :
    Total Fat0.1
    Cholesterol0%
    Sodium 12%
    Total Carbohydrate16.8%
    Dietary Fiber3.2%
    Sugars 7.87%
    Protein 2.5%
    Vitamin A4%
    Vitamin C8%
    Calcium 37 %
    Iron 1.2%

  • Tips & Trivia
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