Shallots should be firm and heavy and have dry, papery skins. Avoid any signs of moisture, green shoots, or dark spots.
Store whole shallots in a cool, dark, well-ventilated place for use within 4 weeks. Refrigerate cut shallots in a tightly sealed container for use within 2-3 days.
Fat free, saturated fat free, cholesterol free, low in sodium, and a good source of vitamins A, B6 and C and manganese
