Ingrédients > fruits, vegetables, legumes and oilseeds

shallot

Saison

To consume from june à august

Valeurs nutritionnelles

72 Kcal.


Water79.8 g.
Proteins2.5 g.
Fat0.1 g.
Glucide16.8 g.

Fructose-
Galactose-
Glucose-
Lactose-
Maltose-
Sucrose-
Starch-
Dietary fibers3.2 g.
Ashes0.8 g.
Organic acids-
FA satured0.017 g.
FA monounsaturated0.014 g.
FA polyunsaturated0.039 g.
Calcium37 mg.
Chlorine-
Copper0.088 mg.
Iron1.2 mg.
Iodine-
Magnesium21 mg.
Manganese0.292 mg.
Phosphorus60 mg.
Potassium334 mg.
Selenium1.2 µg.
Sodium12 mg.
Zinc0.4 mg.


Vitamins-
Vitamine A, retinol-
Vitamine Pro A, beta carotene3 µg.
Vitamine D-
Vitamine E0.04 mg.
Vitamine K1-
Vitamine K2-
Vitamine C8 mg.
Vitamine B10.06 mg.
Vitamine B20.02 mg.
Vitamine B30.2 mg.
Vitamine B50.29 mg.
Vitamine B60.345 mg.
Vitamine B934 µg.
Vitamine B12-


Aminoacids-
tryptophane0.028 g.
Threonine0.098 g.
Isoleucine0.106 g.
Leucine0.149 g.
Lysine0.125 g.
Methionine0.027 g.
Phenylalanine0.081 g.
Valine0.11 g.
Histidine0.043 g.

* US Department of Agriculture

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