Shallot characteristics Shallots (Allium oschaninii or Allium cepa var. Aggregatum), like chives, onions, leeks, and garlic, are members of the Alliaceae family. She was born and raised in Central Asia. It's a bulbous, tiny plant with a strong taste. It is a true ally on the gastronomic level and, due to its nutritious content, is vital for the body. Note that there are 55 distinct types of shallots included in the European inventory of species and varieties. Shallots are nutritionally significant since they are a good source of: minerals and trace elements (copper, iron, magnesium, potassium, manganese, phosphorus, selenium, sodium, and zinc); vitamins (A, B6, B9, C, E, and B2, B3, and B5 in lower amounts); quercetin (a flavonoid); carbs; fibers; protein Lipids are scarce in shallots. On the other hand, it is almost entirely made up of water. It has a caloric content of 76.1 kcal per 100 g, or 323 kJ. As a result, it consumes a moderate amount of energy. It's also worth noting that shallots contain sulfur compounds that help to preserve the digestive tract. They're the ones who give it its distinct flavor. Pay attention to the micronutrients in shallots. The following are some of the nutrients that shallots are known for: