Cleopatra ate saluyot

Did you know that saluyot or jute leaves, the popular Ilocano favorite vegetable originated in Egypt? And it was the source of health and beauty of Egyptian royalties including Cleopatra? You might as well eat saluyot, too?if you want to look young, healthy, and beautiful.

Saluyot leaves are 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.

Saluyot thrives almost anywhere in the country, requires little care in cultivation, and can be grown year-round.

One-half cup of cooked saluyot leaves (45g) contains 20kcal, 1.3g protein, 0.3g fat, 3.1g carbohydrates, 0.4g fiber, 87.3mg calcium, 22.5mg phosphorus, 1334µg ß-carotene or 222µg retinol equivalent (vitamin A), 1.0mg iron, 0.02mg thiamin, 0.04mg riboflavin, 0.3mg niacin, and 10mg ascorbic acid or vitamin C.

Moreover, saluyot has antioxidant activity of 77% or µ-tocopherol equivalent (vitamin E) of 48.9. In other words, saluyot contains all the important nutrients the body needs.

Free radicals are highly unstable by-products created by our body as its cells use oxygen. Because they are so unstable, free radicals react easily with many chemicals inside the cells. These reactions can cause tremendous damage to the delicate cellular control mechanisms. When those mechanisms are damaged, the cell may malfunction or die.

Biologists tell us that cumulative cell damage is the cause of many common degenerative diseases such as arthritis, hardening of the arteries, heart and kidney ailments.

Vitamins A, C and E present in saluyot, sponge-up free radicals, scooping them up before they can commit cellular sabotage.

Regular saluyot consumption can make you look younger due to its high antioxidant activity. Eating saluyot reduces the appearance of wrinkles and fine lines in the face and body.

Saluyot can be prepared into dishes like dinengdeng of the Ilocano, bulanglang, or sauteed with bamboo shoots or dried beans. It can be steamed and pureed, mixed with chicken, and prepared into soup like the Japanese’s molohiya.

Written by: By Dr. Lydia M. Marero of Food and Nutrition Research Institute

[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]