72 kcal
Energy
0.1 g
Fat
0.0 g
Saturates
7.9 g
Sugar
0.0 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 72 (301 kJ) | |
| from Carbohydrate | 67 (281 kJ) | |
| from Fat | 1 (4 kJ) | |
| from Protein | 10 (42 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 16.8 g | |
| Dietary Fiber | 3.2 g | |
| Starch | ~ | |
| Sugars | 7.9 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 0.1 g | |
| Saturated Fat | 0.0 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 15.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 1.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.0 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 0.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 14.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 0.0 g | |
| Linoleic Acid | 37.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 2.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | 0.0 g | |
| Omega-3 Fatty Acids | 2.0 mg | |
| Omega-6 Fatty Acids | 37.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | 5.0 mg | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 2.5 g | |
| Essential Aminos | ||
| Histidine | 43.0 mg | |
| Isoleucine | 106.0 mg | |
| Leucine | 149.0 mg | |
| Lysine | 125.0 mg | |
| Methionine | 27.0 mg | |
| Phenylalanine | 81.0 mg | |
| Threonine | 98.0 mg | |
| Tryptophan | 28.0 mg | |
| Valine | 110.0 mg | |
| Non-essential Aminos | ||
| Alanine | 113.0 mg | |
| Arginine | 181.0 mg | |
| Aspartic Acid | 231.0 mg | |
| Cystine | ~ | |
| Glutamic Acid | 517.0 mg | |
| Glycine | 124.0 mg | |
| Proline | 165.0 mg | |
| Serine | 113.0 mg | |
| Tyrosine | 72.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 79.8 g |
| Ash | 0.8 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 11.3 mg | |
| Vitamin A | 4 IU | |
| Vitamin B1 (thiamine) | 0.1 mg | |
| Vitamin B2 (riboflavin) | 0.0 mg | |
| Vitamin B3 (niacin) | 0.2 mg | |
| Vitamin B5 (pantothenic acid) | 0.3 mg | |
| Vitamin B6 (pyridoxine) | 0.3 mg | |
| Vitamin B9 (folate) | 34 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 8.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 0 IU | |
| Vitamin K | 1 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 37.0 mg | |
| Copper | 0.1 mg | |
| Fluoride | ~ | |
| Iron | 1.2 mg | |
| Magnesium | 21.0 mg | |
| Manganese | 0.3 mg | |
| Phosphorus | 60.0 mg | |
| Potassium | 334.0 mg | |
| Sodium | 12.0 mg | |
| Zinc | 0.4 mg | |
About Shallot
The shallot (Allium cepa var. aggregatum, or the Aggregatum group A. cepa) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. Read More
The shallot (Allium cepa var. aggregatum, or the Aggregatum group A. cepa) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. The genus Allium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae.