Pandesal is most common and the most popular bread in the Philippines. Its name is Spanish for “salt bread.” Unlike the typical loaf of bread, the pandesal dough is rolled and cut to smaller pieces before baking it. Today, it is the most common breakfast bread used by most Filipinos which they stuff with different spreads, sardines, butter, peanut butter, cheese, langonisa, eggs or anything that will suit their taste. Another common way Filipinos eat the pandesal is by dipping it on coffee. Thus, pandesal and coffee is the most common breakfast among Filipinos.

The exact nutrition benefits of pandesal differs depending on the particular recipe used by the bakers. However, a typical piece of pandesal which weigh between 40-50 grams has over 100 calories. The putok variation of the pandesal which weighs heavier 60-70 grams has over 120 calories. It also has 4 grams of protein, 25 grams of carbohydrates, 1 gram fiber, and 3 grams of fat. Pandesal contains around 200 milligrams of sodium or salt which is basically used for providing flavor to the bread. The low sodium content is ideal for people with kidney disease or hypertension. Pandesal also has iron, which is necessary for developing hemoglobin, for carrying oxygen in the blood. This is helpful for people with anemia and pregnant women.

As mentioned earlier, the nutritional benefits of pandesal varies according to its recipe or ingredients. Some pandesal may have more fiber. Still others add eggs which allows the person eating the pandesal to obtain the nutritional benefits of eggs. In early 2000, some nutritionists have started to include malunggay in the pandesal. The malunggay leaves are dried, crushed and mixed with the flour to make the pandesal. The malunggay ingredient not only enhances the nutritional value of the pandesal but it also improved its taste. Finally, since one can create sandwich variations of the pandesal, one can also enjoy the nutritional benefits of stuff you put in the pandesal while enjoying its great taste.

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