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The Web Editor
updated Jan. 2007

Fighting Malnutrition with Accurate Data, Correct Information and Innovative Technologies


What is in Saluyot

Ma. Idelia G. Glorioso, NCS-RUMD

What is in saluyot that should merit your attention? Firstly, it is rich in beta-carotene for good eyesight, iron for healthy red blood cells, calcium for strong bones and teeth, and vitamin C for smooth, clear skin, strong immune cells, and fast wound healing. In other words, saluyot is a nourishing green leafy vegetable. Secondly, it is the legitimate source of the world's raw materials for containers of rice, corn, sugar, mongo and other commodities.

Saluyot is a leafy vegetable popular among Ilocanos, pasao, pasao na bilog or tagabang among Tagalogs, and lumbal, sumpa or panigbin among Visayans. Saluyot is easy to propagate, you can start harvesting the leaves after one month. It is easier to plant saluyot than any other crop since you don't need pesticide and fertilizer to grow the crop.

If you have ½ cup boiled saluyot leaves (45g) for your lunch and dinner, you are assured with 20 kcal for energy, 1.3 g for protein, 0.3 g for fat, 3.1 g for carbohydrate, 0.4 for fiber, 87.3 mg for calcium, 22.5 mg for calcium, 1,334 for beta carotene, 1.0 mg for iron, 0.02 for thiamin, 0.04 mg for riboflavin, 0.3 mg for niacin, and 10 mg for Vitamin C.

For homemakers who would like to introduce saluyot in your daily meals, here are some nutritious recipes from saluyot developed by the Food and Nutrition Research Institute-DOST that your family will love to eat:




3 cups rice washing
2 medium tomatoes, sliced
4 tsp bagoong isda, mashed and strained
1 cup labong
3 cups saluyot leaves
¾ cups malunggay leaves
1 medium piece broiled bangus, cut into 3 slice


Boil rice washing together with tomatoes. Add bagoong sauce. Mix in labong and let simmer for 15-20 minutes or until labong is cooked. Add saluyot, malunggay leaves and broiled bangus and continue simmering for 3 minutes. No. of servings: 6




2 cups saluyot leaves, blanched and pureed
1 segment garlic
1 piece onion
1 piece ginger
½ kg chicken, cut into serving pieces
1 tbsp cooking oil
1 tsp salt


Saute garlic, onion, and ginger in 1 tbsp cooking oil. Add chicken and cook until brown. Add saluyot puree and cook until chicken is tender.

For more information on food and nutrition, you may write or call: The Director, Food and Nutrition Research Institute, Department of Science and Technology, Gen. Santos Avenue, Bicutan, Taguig, Metro Manila, Tel./Fax: 8372934, 8373164; e-mail:cvcb@fnri.dost.gov.ph ; FNRI-DOST website: http//www.fnri@dost.gov.ph

FNRI Media Service
Press Release for 2004


FNRI, DOST Compound, Gen. Santos Avenue
Bicutan, Taguig, Metro Manila, PHILIPPINES
Telefax: 837-2934;837-3164
E-mail: mvc@fnri.dost.gov.ph

Copyright 2002 Department of Science and Technology. All rights Reserved.