Health food, Noodles from seaweeds and vegetables.

Last time, i wrote about how popular Camel's milk now in UAE,. In the Philippines The government is now introducing veggie noodles. Through the Food and Nutrition Research Institute (FNRI) of Department of Science and Technology.

They developed different types of noodles that were made out of different vegetables, like squash,jute leaves and other green leafy vegetables, not to mention seaweeds too.
Vegetables are known to be very rich in vitamins and minerals, such as Vitamin A, iodine, iron, protein and a lot more.

Noodles that are made of squash are pasta, instant noodles, and fresh miki or eggless noodles. Seaweeds and jute leaves were made as instant spaghetti, flat noodles and iodine-rich fresh miki.These noodles was first made for a feeding program to the less fortunate. Especially those who have Vitamin A Deficiency (VAD), Iodine Deficiency Disorder(IDD) and Protein Energy Malnutrition. This is just on time right now, While the price of flour(one main ingredient of noodles) is constantly increasing in the world market.

Based on FNRI 50-gram serving of squash noodles, can give 16 % of energy, 20% of protein and 24% of Vitamin A. Which is just enough for recommended Energy and Nutrient intake for children ages 4 to 6 years old. While noodles made of jute leaves can give us 15 % of energy, 18 % protein and 36% of Vitamin A. And seaweed(guso) noodles/ pasta can give us 12 % protein and 22 % of iodine. These may not be much, but it's better to eat veggie noodles than just the plain ones.

The color of squash noodles are bright yellow. While noodles from vegetables are all green. These noodles are firm and don't have unpleasant smell. and has a fine texture compare to those commercial noodles.




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