Shallots are concentrated Allium-family bulbs and are more toxic per gram than onions.
Like all alliums, shallots damage red blood cells through cumulative oxidative damage.
Shallots contain higher concentrations of toxic organosulfur compounds than onions on a per-gram basis. These compounds form disulfides that oxidize hemoglobin, producing Heinz bodies and hemolytic anemia. Symptoms may not appear for several days.
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Approximately 5 g per kg body weight can cause clinical signs — half the dose of yellow onion.
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