Vegetable
Clove
Clove of Shallot is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of shallot: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Cholesterol 0 mg
- Sodium 19.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.75 g
- Dietary Fibre 2.4 g
- Total Sugars 3.04 g
- Complex / starch 2.05 g
- Protein 1.93 g
- Water 92.4 g
- Energy 35.5 kcal
- Water 92.4 g
- Carbohydrates 6.75 g
- Protein 1.93 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
- Omega-3 0.02 g
- Vitamins 66.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.54 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 25.8 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 20.8 µg
- Minerals 315 mg
- Major Minerals 314 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.54 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 25.8 · vitamin-e: 0.34 · vitamin-k: 20.8 ·
Minerals
Clove of Shallot: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected shallot for flavour, yield and keeping quality, including named clove portions.
Cold storage and transport made shallot a year-round kitchen staple in many regions, including named clove portions.
Cooks bought prepped forms of shallot for speed while markets still sold whole produce, including named clove portions.