Shallot characteristics
- Excellent source of minerals
- Rich in fibre
- Antioxidant power
- Antimicrobial action
- Strong aromatic potential
Nutritional and calorific value of shallots
For 100g raw shallot:
- Calories: 63.6
- Protein: 1.81g
- Carbohydrates: 12,2g
- Lipids: 0.1g
- Fibre: 2.6 g
Among the characteristic nutrients of shallots, we can mention the following:
- Vitamin B6
- Phosphorus
- Magnesium
- Potassium
- Iron
- Manganese
- Copper
- Folate
- Vitamin C
- Vitamin A
The benefits of shallots
- Antioxidant Power
- Sulphur compounds
- Antimicrobial action
Choosing the right shallot
Buy firm, germ-free bulbs. It is also important that shallots have a light, subtle smell. An unpleasant odour can indicate the onset of decay and the presence of rot under the skin.
Grey shallots can only be kept for a few weeks after harvesting in the autumn. Hence the difficulty in finding them out of season. Other varieties will keep for several months. Store all types of shallots dry and at room temperature in a paper or mesh bag. Avoid the fridge and warm places, especially near the stove.
To peel, first cut the shallot in half lengthways. This is less painful for the eyes, especially the grey ones, which are very "watery".
Contraindications and allergies
There are very few contraindications to moderate and regular consumption of shallots, nor are there any particularly widespread allergies. However, it can cause digestive problems in some people, resulting in unpleasant digestive symptoms. It's a matter of personal digestive tolerance and quantity.
Quercetin and lactose intolerance: what is the link?
People with lactose intolerance have reduced or even absent lactase activity. Lactase is the enzyme that makes it possible to digest the lactose found in milk and some dairy products. This enzyme may also play a role in the digestion and absorption of quercetin, a flavonoid found in the allium family of vegetables. An in vitro study has shown that lactase can improve the absorption of quercetin from foods, including shallots and onions. However, human studies are needed to accurately assess the absorption of this flavonoid in people with lactose intolerance.