Dayak onions are not only used as a culinary delicacy, but also as traditional medicine for decades by the people of Indonesia. This is because the content of Dayak onions is abundant, so many believe that this type of onion provides benefits for the health of the body. So, what are the nutritional content and benefits of this red onion?
The nutritional content of Dayak onions
The name Dayak onion comes from the Dayak tribe native to the island of Borneo, which has long cultivated these tubers. Dayak onions have other names, such as diamond onions, sabrang onions, and tiwai onions, with the Latin name Eleutherine palmifolia (L.) Merr or Eleutherine bulbosa Mill.
Its appearance is not much different from ordinary shallots, except that the size of the bulbs of sabrang onions is smaller, the color is more bright red, and the surface of the skin is smoother.
In addition to being useful as a spice, the use of Dayak onions is included as a traditional medicine thanks to the various nutritional contents in Dayak onions.
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