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Shallots Nutrition Facts

72 calories in 100 g

Calories in Shallots
Shallots, raw
72 calories in Shallots, 100 g
100g ≈ 0.220lb ≈ 3.53oz
0.72 calories / gram
1 Weight Watchers point
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Calorie Sources:89% carbohydrates; 10% proteins; 1% fats
Fats:0.10 g (1 calorie, 0% by weight)
Carbohydrates:16.80 g (65 calories, 17% by weight)
Proteins:2.50 g (7 calories, 3% by weight)
Alcohol:~
Water:79.80 g (80% by weight)
Fat Composition:60% polyunsaturated; 20% saturated; 20% monounsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 tbsp chopped
Scientific Name:Allium ascalonicum
Refuse:12 %
Refuse Description:Skins
Food Group:Vegetables and Vegetable Products
USDA #:11677
Tags: challot; griselle; multiplier onion; onion;
Related Foods: Calories in Onion
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Calories in Yellow Onion
Vitamin A:1190 IU
Retinol:~
Retinol Activity Equivalent:60 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:60 mcg
Vitamin B-2:20 mcg
Vitamin B-3:200 mcg
Vitamin B-5:290 mcg
Vitamin B-6:340 mcg
Vitamin B-9:34 mcg
Food folate:34 mcg
Dietary Folate Equivalent:34 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:~
Vitamin C:8 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:~
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:~
Calcium (Ca):37 mg
Copper (Cu):80 mcg
Fluoride (F):~
Iron (Fe):1.20 mg
Magnesium (Mg):21 mg
Manganese (Mn):290 mcg
Phosphorus (P):60 mg
Potassium (K):0.33 g
Selenium (Se):1.20 mcg
Sodium (Na):12 mg
Zinc (Zn):400 mcg
Cholesterol:~
Phytosterols:5 mg
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:16.80 g
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:2.50 g
Essential amino acids
Phenylalanine:80 mg
Leucine:0.14 g
Methionine:20 mg
Lysine:0.12 g
Isoleucine:0.10 g
Valine:0.11 g
Threonine:90 mg
Tryptophan:20 mg
Histidine:40 mg
Arginine:0.18 g
Non-essential amino acids
Alanine:0.11 g
Aspartic acid:0.23 g
Betaine:~
Cystine:~
Glutamic acid:0.51 g
Glycine:0.12 g
Hydroxyproline:~
Proline:0.16 g
Serine:0.11 g
Tyrosine:70 mg
Fats Total:0.10 g
Saturated fatty acids:10 mg
Monounsaturated fatty acids:10 mg
Polyunsaturated fatty acids:30 mg
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:~
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:10 mg
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:1 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:~
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:10 mg
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:30 mg
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:2 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:0.80 g
Caffeine:~
Theobromine:~
Product Type:Shallots
Weight Watchers Points:1 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_GM
Did you know?...The English word "sugar" may ultimately originate from the Sanskrit word sharkara or ?arkar?, which means "sugar" or "pebble". It probably came to English by way of the French, Spanish and/or Italians who derived their word for sugar from the Arabic al sukkar (whence the Portuguese word a?ucar, the Spanish word az?car, the Italian word zucchero, the Old French word zuchre and the contemporary French word sucre).
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