How do I convert grams to kg for any ingredient?

Converting grams to kg is pure weight maths that applies to any food, not just shallot, so 50 grams is always 0.05 kg. For other amounts, or to add kilograms and stone, the weight converter at the link below handles grams, ounces and pounds in both directions.

Convert Shallot from Grams to Kilograms

Shallot converter

Use the tool below to convert shallot from Grams to Kilograms.

Shallot size ranges from a 20 g small to a 60 g large (triple the weight). Picking the right size means two shallots in a vinaigrette or pan sauce comes out as intended.

How many kg is 50 grams of shallots?

50 grams of shallots is 0.05 kg. This is a pure weight conversion, the same for any food, so the ratio never changes with size or density. Use the converter above for any amount, or the weight converter linked below to add kilograms and stone.

Out of shallot? See shallot substitutes →

Want a stronger, bolder flavour? Standard onions (70–150 g) are larger and work for everyday cooking. See our Onion converter.

Spring onions (10–25 g) are even more delicate with a fresh, herbaceous bite. See our Spring Onion converter.

Enter an amount, pick your units, and set the size for counting whole shallots.

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Shallot sizeSize applies to whole shallots (small / medium / large).

Result

0 kg

Common Shallot conversions

Quick reference for shallot at medium size. Switch the size in the converter above for small or large.

Grams	Kilograms
50 g	0.05 kg
100 g	0.1 kg
250 g	0.25 kg
500 g	0.5 kg
750 g	0.75 kg
1000 g	1 kg

Shallot conversion chart

The chart below shows how whole shallots (medium size) convert to cups, grams and ounces.

g	kg	shallots	cups	cups (US)	oz	lb
100 g	0.1 kg	2.5 shallots	0.63 cups	0.65 cups (US)	3.53 oz	0.22 lb
250 g	0.25 kg	6.25 shallots	1.56 cups	1.62 cups (US)	8.82 oz	0.55 lb
500 g	0.5 kg	12.5 shallots	3.13 cups	3.25 cups (US)	17.64 oz	1.1 lb
750 g	0.75 kg	18.75 shallots	4.69 cups	4.87 cups (US)	26.46 oz	1.65 lb
1000 g	1 kg	25 shallots	6.25 cups	6.49 cups (US)	35.27 oz	2.2 lb

Shallot varieties and best uses

The conversions above are the same whatever variety you use; the difference is what each is good for. Here is how the common shallot varieties compare.

Variety	Best for
French (common) shallot	Dressings, vinaigrettes, and raw use: classic small grey-brown shallot with fine, complex flavour.
Banana shallot (echalion)	Quick prep and large volumes: elongated, milder, and easy to peel.
Asian (pink) shallot	South-East Asian cooking and frying: small, sweet, and crispy when deep-fried.

Which should I pick?

For dressings, vinaigrettes, and pan sauces, the common French shallot is the default: milder and more complex than onion, with a hint of garlic. Banana shallots (echalions) are larger and easier to peel, useful when a recipe needs a big volume of shallot quickly. Asian (pink) shallots are smaller, sweeter, and the pick for South-East Asian dishes like crispy fried shallots and Thai curries.

Frequently Asked Questions

How many kg is 50 grams of shallots?: 50 grams of shallots is 0.05 kg. This is a straight weight conversion, so half (25 grams) is 0.03 kg and double (100 grams) is 0.1 kg. The ratio never changes with shallot size or density, so the same figure works for any quantity you measure. Open the shallot converter
How do I convert grams to kg for any ingredient?: Converting grams to kg is pure weight maths that applies to any food, not just shallot, so 50 grams is always 0.05 kg. For other amounts, or to add kilograms and stone, the weight converter at the link below handles grams, ounces and pounds in both directions. Grams to kg converter
Which shallot variety should I use?: For dressings, vinaigrettes, and pan sauces, the common French shallot is the default: milder and more complex than onion, with a hint of garlic. Banana shallots (echalions) are larger and easier to peel, useful when a recipe needs a big volume of shallot quickly. Asian (pink) shallots are smaller, sweeter, and the pick for South-East Asian dishes like crispy fried shallots and Thai curries.

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