Shallots have many names in Australia – they are also referred to as spring onions, green onions or scallions. They are the green shoots from immature onions, picked before the bulb has time to mature. They have a mild onion flavour, and are commonly used raw in salads, as well as cooked in stir fries and pasta sauces. They are available all year round.
To Buy
Look for fresh-looking, green shallots. They shouldn’t look wilted at all, or have any black or yellow tinges.
To Store
Remove any rubber bands or string from shallots then wrap in paper towels. Store in a plastic bag in the crisper section of your fridge for up to 3 days.
To Prepare
Cut away the roots then wash and dry the green stalks. Slice according to your recipe.
Green shallots contain some vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to maintain a healthy immune system.
| Quantity per serve (25g) | Quantity per 100g | |
|---|---|---|
| Energy | 25kJ | 100kJ |
| Protein | 0.5g | 2.0g |
| Fat, total | 0.1g | 0.5g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 0.8g | 3.0g |
| -sugars | 0.7g | 2.8g |
| Sodium | 2mg | 8mg |
| Dietary fibre | 0.6g | 2.2g |
| Vitamin C | 6mg | 25mg |
| Potassium | 65mg | 260mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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