Vegetable
Root
Shallot root is the underground storage organ—starch, sweetness or spice depending on the plant. Scrub or peel, cook until tender, or grate raw when appropriate. Store cool and dark when whole. Wipe pans of excess fat before deglazing if you want a bright sauce.
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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 6.7 g
- Dietary Fibre 2.81 g
- Total Sugars 2.32 g
- Complex / starch 3.77 g
- Protein 1.96 g
- Water 77.2 g
- Energy 43.7 kcal
- Water 77.2 g
- Carbohydrates 6.7 g
- Protein 1.96 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 79.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.67 mg
- Vitamin B5 — Pantothenic Acid 0.33 mg
- Vitamin B6 0.17 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 32.5 µg
- Vitamin C 2 mg
- Vitamin E 0.43 mg
- Vitamin K 26.4 µg
- Minerals 329 mg
- Major Minerals 328 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.67 · vitamin-b5-pantothenic-acid: 0.33 · vitamin-b6: 0.17 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 32.5 · vitamin-e: 0.43 · vitamin-k: 26.4 ·
Minerals
Roots and tubers store starch (or sugar) for the plant—higher carbohydrate than leaves.
History
Cooks bought prepped forms of shallot for speed while markets still sold whole produce, including named root portions.
Cooks bought prepped forms of shallot for speed while markets still sold whole produce, including named root portions.
Cold storage and transport made shallot a year-round kitchen staple in many regions, including named root portions.