Pandesal which literally translates to “salt bread” in Spanish is a popular type of yeast raised bread in the Philippines that Filipinos usually used as its staple food for breakfast. The bread is mainly made of simple ingredients such as flour, eggs, yeast, sugar, and salt. The pandesal is commonly eaten by Filipinos by dipping them in the hot coffee and had long served as the main breakfast dish of the common Filipino.

Because of the importance of breakfast meal in the nutrition of man, Filipino nutritionists thought of reinforcing the common breakfast meal of Filipinos by adding vegetables in its ingredients. In early 2000, the earliest form of energized bread types is the malunggay pandesal, which spread across the country. The malunggay which is considered as the most nutritious leafy vegetable was dried ground and added to the pandesal so that consumers can enjoy its nutritious benefits.

In line with this trend, an innovative baker nutritionist Evelyn Dumlao thought of creating ampalaya pandesal, which is especially beneficial for diabetic patients. The ampalaya pandesal is basically the typically pandesal which included ground dried ampalaya leaves, which make the bread extra healthy especially for diabetics for controlling blood sugar levels. At the moment, the ampalaya pandesal is not as popular across the Philippines and is available in Enlin’s Bakeshop sa Bulacan. Incidentally, the same bakery has also launched a pinakbet pandesal which is a pandesal which included with vegetables used in making pinakbet such as okra, eggplant and squash among others.

The ampalaya pandesal partakes of the herbal healing effects of the ampalaya bitter herb namely the addiotion of flavanoids and alkaloids which are the main ingredients used for producing insulin for blood sugar control as well as vitamins A, B and C, iron, folic acid, phosphorous and calcium, among others.

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