Know what’s on your plate
Shallots
Calories & nutrition facts
freeze-dried
Nutrition facts
Per 100 g% DV- Calories 348 kcal —
- Protein 12 g 25%
- Carbohydrate 65 g 24%
- Fat 0.5 g 1%
- Saturated fat 0.1 g 0%
- Fibre 16 g 56%
- Sugars 38 g —
- Sodium 59 mg 3%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 39 mg 43%
- Vitamin D 0 µg 0%
- Vitamin E 0.18 mg 1%
- Vitamin K 3.9 µg 3%
- Thiamin (B1) 0.3 mg 25%
- Riboflavin (B2) 0.1 mg 8%
- Niacin (B3) 1 mg 6%
- Pantothenic acid (B5) 1.4 mg 28%
- Vitamin B6 1.7 mg 99%
- Folate (B9) 116 µg 29%
- Vitamin B12 0 µg 0%
- Choline 55 mg 10%
Minerals
- Calcium 183 mg 14%
- Iron 6 mg 33%
- Magnesium 104 mg 25%
- Phosphorus 296 mg 24%
- Potassium 1650 mg 35%
- Zinc 1.9 mg 18%
- Copper 0.43 mg 47%
- Manganese 1.4 mg 62%
- Selenium 5.7 µg 10%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 348 | 12 g | 65 g | 0.5 g |
| 1 × tbsp | 0.9 g | 3 | 0.1 g | 0.6 g | 0 g |
| 1 × cup | 3.6 g | 13 | 0.4 g | 2.3 g | 0 g |
| 2 × tbsp | 1.8 g | 6 | 0.2 g | 1.2 g | 0 g |
| ½ × tbsp | 0.5 g | 2 | 0.1 g | 0.3 g | 0 g |
| 3 × tbsp | 2.7 g | 9 | 0.3 g | 1.8 g | 0 g |
| 4 × tbsp | 3.6 g | 13 | 0.4 g | 2.3 g | 0 g |
Similar foods
Questions about Shallots
How do you peel shallots without wasting too much?
Trim the root end, then cut a shallow slit through the papery skin and peel it back. If the skin is stubborn, soak the shallots in warm water for a few minutes first.
How do you fry shallots until crisp without burning them?
Slice them evenly and fry in a shallow layer of oil over medium-low heat, stirring often; they can go from golden to burnt quickly. Lift them out when pale gold, as they keep darkening while they cool.
How should you store shallots?
Keep whole shallots in a cool, dry, dark place with good air circulation, rather than in a sealed plastic bag. Refrigerate a cut shallot in an airtight container and use it within a few days.
Can you eat shallots raw?
Yes. Finely chop or slice them into vinaigrettes, salads and salsas; soaking the pieces in cold water for about 10 minutes softens their sharp bite.
Can you use onions instead of shallots?
Yes: use onion in the same weight, but expect a stronger, less delicate flavour. For a raw dressing or sauce, start with less onion and finely chop it.
What dishes are shallots especially good in?
They are a classic base for beurre blanc and vinaigrette, and work well in French shallot tarts. Roast them whole alongside other vegetables, or add them to a pan sauce for meat or mushrooms.
What is the difference between shallots and onions?
Shallots usually grow in clusters of small bulbs and have a milder, sweeter flavour than common onions. They cook quickly, so add them later than onion if you want them to retain some texture.
Source: USDA FoodData Central 170082 · per 100 g · carbohydrate per EU label, fibre excluded
