You're getting a dose of sulfur from the shallot's high concentration of allicin, a compound that also gives garlic its punch. This versatile, onion-like bulb has been used in traditional cooking for centuries to add depth and flavor to dishes. Eat it raw or cooked, and reap the rewards of this nutrient-dense, natural food.
Did you know
Shallots grow in clusters like garlic rather than as single bulbs like onions.