Learn the Differences Between Two Similar Foods: Shallots and Scallions

Shallots and scallions are commonly confused with each other in name and with other foods such as leeks, green onions and spring onions. Learn the difference between shallots and scallions, as well as the nutritional value of each.

Shallots

A shallot, though it may be mistaken for garlic, is a member of the onion family. It has a mild garlic flavor and cloves, just like garlic.

According to Nutrition Data, one tablespoon of chopped shallots has seven calories, zero fat, and zero cholesterol. That same tablespoon of shallots contains two grams of carbohydrates, one percent of the recommended daily allowance (RDA) of iron and vitamin C, with two percent for vitamin A.

Shallots should not be stored in the refrigerator. Like onions, they can be caramelized. As far as substitutions in recipes go, shallots are usually best substituted for with a combination of onion and garlic. The substitution can work the other way around, as well, with shallots taking the place of both the garlic and onion in a recipe.

Shallots can be found in recipes such as soups, meat dishes, vegetarian dishes, and casseroles.

Scallions

Also known as spring onions, scallions slightly resemble leeks. They have a white bulb and stalk that turns green closer to the leaf end. Leeks have a bunch of tightly wrapped leaves at the end that are dark green in color, while a scallion has a stalk that usually is free of leaves when purchased.

Nutrition Data lists one tablespoon of chopped scallions as containing only two calories, with zero fat and cholesterol. One percent of the RDA for dietary fiber, two percent for vitamin C, and one percent for vitamin A are all packed into that same one tablespoon of chopped scallions.

Scallions make a good substitute for yellow or white onions, and can be caramelized. Scallions do not cause tearing up in the eyes the way onions do when cut, so they are a great substitute to try in cooking. Scallions are commonly found in the types of recipes onions may be found in, such as soup, casseroles, vegetarian dishes, meat dishes and salads.

Summary

The difference between shallots and scallions is significant in flavor and appearance, but both offer a flavorful variety to recipes. Both also add nutritional value to a meal plan. Either can be used as a substitute in recipes, but not for each other. Either can also be grown in a home garden, much the same way onions or garlic would be.

References

Shallots, raw. Nutrition Data. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2773/2

Onions, spring or scallions (includes both tops and bulb), raw. Nutrition Data. https://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2509/2

Onion. Aggie Horticulture. Texas A&M University. https://aggie-horticulture.tamu.edu/archives/parsons/vegetables/onion.html

Image Credits

French Shallots. Charles P. Public Domain. Wikimedia Commons. https://commons.wikimedia.org/wiki/File:Shallots_-_sliced_and_whole.jpg

Spring Onions/Scallions. Harri Piyaz. Public Domain. Wikimedia Commons. https://commons.wikimedia.org/wiki/File:Spring_onion_whole.JPG