Shallot
Description
Shallot, the small clustered bulb of the liliaceous plant Allium ascalonicum. Related to the onion family, the shallot is known as the "queen of the sauce onions" and has a more mild and aromatic flavor than other onions. It also is closer to the taste and appearance of garlic. Shallots have clusters of cloves developing from a common base. Leaves are short, small and hollow.
Available year-round dried.
Caloric Content
| 1 | 2 | |
| Calories: | 7 | 3 |
| Protein: | .25 | .11 gm |
| Carbohydrates: | .168 | .73 gm |
| Fiber: | .07 | .04 gm |
| Total fats: | .01 | 0 gm |
| Saturated fats: | .002 | .001 gm |
| Unsaturated fats: | .005 | .003 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1 tablespoon chopped, 10 grams
2. Freeze-Dried - 1 tablespoon, .9 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | - | - | 5000 IU |
| Thiamine: | .006 | .003 | 1.7 mg |
| Vitamin B-2: | .002 | .001 | 1.7 mg |
| Vitamin B-6: | - | .015 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .020 | .009 | 20 mg |
| Pantothenic Acid: | - | .013 | 10 mg |
| Folic acid: | - | 1 | 400 mcg |
| Vitamin C: | .8 | .04 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1 tablespoon chopped, 10 grams
2. Freeze-Dried - 1 tablespoon, .9 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 4 | 2 | 1000 mg |
| Copper: | - | .004 | 2 mg |
| Iron: | .12 | .05 | 18 mg |
| Magnesium: | - | 1 | 400 mg |
| Manganese: | - | .013 | n/a mg |
| Phosphorus: | 6 | 3 | 1000 mg |
| Potassium: | 33 | 15 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 1 | 1 | n/a mg |
| Zinc: | - | .02 | 15 mg |
1. Raw - 1 tablespoon chopped, 10 grams
2. Freeze-Dried - 1 tablespoon, .9 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .003 | .001 gm |
| Threonine: | .010 | .004 gm |
| Isoleucine: | .011 | .005 gm |
| Leucine: | .015 | .007 gm |
| Lysine: | .013 | .006 gm |
| Methionine: | .003 | .001 gm |
| Cysteine: | - | - gm |
| Phenylalanine: | .008 | .004 gm |
| Tyrosine: | .007 | .003 gm |
| Valine: | .011 | .005 gm |
| Arginine: | .018 | .008 gm |
| Histidine: | .004 | .002 gm |
| Alanine: | .011 | .005 gm |
| Aspartic acid: | .023 | .010 gm |
| Glutamic acid: | .052 | .023 gm |
| Glycine: | .012 | .005 gm |
| Proline: | .017 | .007 gm |
| Serine: | .011 | .005 gm |
1. Raw - 1 tablespoon chopped, 10 grams
2. Freeze-Dried - 1 tablespoon, .9 grams
References
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
Woolf, H.B. ed. Webster's New Collegiate Dictionary. G & C Merriam: Springfield, MA. 1984.
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