Know what’s on your plate
Shallot
Calories & nutrition facts
cooked
Nutrition facts
Per 100 g% DV- Calories 69 kcal —
- Protein 2.1 g 4%
- Carbohydrate 14 g 5%
- Fibre 3.4 g 12%
- Sugars 6.3 g —
- Sodium 12.5 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0.42 µg 0%
- Vitamin C 2.3 mg 3%
- Thiamin (B1) 0.53 mg 44%
- Niacin (B3) 0.17 mg 1%
- Pantothenic acid (B5) 0.22 mg 4%
- Vitamin B6 0.19 mg 11%
Minerals
- Calcium 28 mg 2%
- Iron 0.34 mg 2%
- Magnesium 14 mg 3%
- Phosphorus 76 mg 6%
- Potassium 400 mg 9%
- Zinc 0.32 mg 3%
- Copper 0.11 mg 12%
- Manganese 0.15 mg 7%
Similar foods
Questions about Shallot
How do you stop shallots burning when you fry them?
Peel and slice them evenly, then cook in a little oil or butter over low to medium heat, stirring often. They soften and turn sweet in about 5–8 minutes; lower the heat if the edges start browning before the middle is soft.
Can you eat shallots raw?
Yes. Finely dice or slice them for vinaigrette, salsa or a mignonette sauce for oysters; soaking the pieces in cold water for 10 minutes takes the edge off their sharpness.
How should you store shallots?
Keep whole shallots in a cool, dark, dry, well-aired place, away from potatoes. Once cut, cover and refrigerate them, then use within a few days.
What can you use instead of shallots?
Use finely chopped onion in cooked dishes, starting with a little less because its flavour is stronger. In a raw dressing, a small amount of red onion works well; soak it briefly in cold water to soften its bite.
What is the difference between a shallot and an onion?
Shallots are smaller and usually grow in clusters of bulbs; their flavour is gentler and sweeter than onion. They are especially handy when you want the allium flavour to blend into a sauce or dressing.
How do you choose good shallots?
Pick firm, dry bulbs with tight skins and no soft spots, mould or green shoots. Smaller bulbs are easier to use whole, while larger ones are quicker to peel and chop.
What dishes are shallots especially good in?
Use them in a classic French vinaigrette, a shallot-and-wine pan sauce for steak, or a slow-cooked shallot tart. They also add a mellow savoury base to soups and stews.
Source: ANSES–Ciqual (France) 20255 · per 100 g · carbohydrate per EU label, fibre excluded
