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Shallots are smaller and have longer, slimmer bulbs than the common onion and are comparably less pungent. Shallot consists of 70–85% carbohydrates, mainly fructans, glucose, fructose and sucrose. As in the bulb onion, cell-wall components, such as cellulose and pectins, contribute 10–15% of the carbohydrate fraction. They are high in anti-oxidants, good for blood pressure and cholesterol.
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