Shallot is an excellent source of group B vitamins, minerals, trace elements, and anti-oxidants, and is prized for its fragrant intensity. It also contains high amounts of health-promoting chemicals. Shallots get the majority of their energy from carbs. The latter contains a majority of complex carbohydrates, such as fructans, which are generated from fructose, and a little amount of sucrose. Protein content is higher than in many veggies. Lipids are only present in trace amounts. However, phytosterols make up a considerable fraction of the lipidic compounds found in shallots. These chemicals, which are found in various amounts in plants, help to lower LDL cholesterol levels (as part of a balanced diet and a healthy lifestyle). Vitamins abound in shallots, which are high in vitamin B6, vitamin A, and provitamin A (beta-carotene), as well as vitamin B6. It also contains significant levels of other B vitamins, including B1, B2, B3 (or PP), and particularly B9, as well as vitamin C. It includes a variety of antioxidant chemicals, including flavonoids and beta-carotene, a carotenoid antioxidant that is also a precursor of vitamin A. It includes sulfur compounds (containing one or more sulfur atoms) that develop when cut, just as other members of the liliaceae family (onion, leek). They're responsible for the scent and flavor, and they're also claimed to provide health benefits. Iron, phosphorus, potassium, magnesium, zinc, copper, and selenium are among the minerals and trace elements found in shallots. celluloses and hemicelluloses, pectins, and mucilaginous compounds make up its fibers. Nutritional and caloric values ​​of shallots For 100 g of raw shallot: