QUEZON CITY, (PIA) – As we enjoy the delectable flavors of Filipino dishes, such as tinola or sinigang, let’s not forget that Filipino cuisine is also nourishing. It is a healthy tradition worth celebrating.
This Filipino Food Month, we should also be mindful of what we eat. National Nutrition Council – National Capital Region (NNC-NCR) Nutrition Program Coordinator Milagros Federizo reminds us that while our cuisine is a treasure, it can sometimes be high in fat and salt.
“Nevertheless, the key to enjoying Filipino food while maintaining good health is moderation, variety, and balance (MO-VA-BA),” she stated.
She breaks down healthy eating into three principles: MO (Moderation), enjoying dishes in reasonable portions; VA (Variety), eating from all food groups, mainly fruits, vegetables, and lean proteins; and BA (Balance), getting the right proportions of daily nutrients.
She emphasized the importance of preserving nutrients through proper cooking methods such as boiling, steaming, and grilling. These simple methods make meals healthy while preserving the rich flavors of Filipino cuisine.
Federizo cites Ginisang Munggo as an example of a healthy Filipino dish. Mung beans (munggo), the key ingredient in this affordable dish, are high in protein, B vitamins, iron, calcium, phosphorus, and fiber. It is also a misconception that mung beans cause gout or increase uric acid levels. Plant-based purines, such as those found in legumes like mung beans, can help in uric acid regulation.
Ginisang Munggo becomes even healthier by adding vegetables like malunggay and tomatoes for additional fiber and vitamins, and pork or tofu for extra protein.
Supporting local farmers
(File photo from Kadiwa ng Pangulo in Makati City)
Let’s enjoy our favorite Filipino dishes, not just this April but all year round, by helping local farmers who make these fresh ingredients possible. Kadiwa ng Pangulo markets, found in cities and barangays, connect us directly to the people who grow our food, helping their communities and ensuring a sustainable future.
Every time we slurp a hot bowl of sinigang with locally sourced vegetables or savor a healthy plate of Ginisang Munggo, we are also celebrating our farmers, preserving our culture, and celebrating Filipino food’s ability to bring people together. (GLDG/PIA-NCR)
