An aromatic plant with edible bulbs whose scientific name indicates its Middle Eastern origin.

Shallots are from the Liliaceae family, just like onions or garlic, but their aroma is milder than that of onions and less pungent than garlic.

Finely chopped, they combine very well with salads and “crudities”, roasted or stewed meats and fish prepared the same way. Above all, shallots enhance sauces.

Nutritional information (0.1 kg)
Fiber 3.2 g
Saturates 0.02 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.04 g
Cholesterol 0.0 mg
Calcium 37.0 mg
Iron 1.2 mg
Zinc 0.4 mg
Vitamin A 0.0 ug
Vitamin C 8.0 g
Folic acid 34.0 ug
Salt (Sodium) 0.0 mg
Sugars 7.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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