What is this food?
Fermented palm sap (often used as a sweetener/drink base). It’s made from the sap of palm trees and then allowed to ferment, giving it a distinct sweet-tangy flavor.
Why it matters to health
Per 100 g, it has about 35 kcal and 7.9 g carbohydrates with 0.5 g sugar and very low fat and almost no cholesterol. It also has a small amount of sodium (3 mg). Since it’s mainly used for sweetness, it can add up if you have it often—especially alongside other sweet drinks or desserts. If you’re using it to flavor meals or snacks, it’s best to keep portions mindful so it won’t crowd out more filling, nutrient-rich foods like ulam, vegetables, and whole grains.
Healthier tips
- Use it as a flavoring (small amount) rather than a main drink for frequent sipping.
- Pair it with a balanced snack: e.g., fruit plus nuts, or yogurt plus oats, so you get more fiber and protein.
- If you’re having it with meals, keep your plate balanced: 1/2 gulay, 1/4 ulam, 1/4 kanin (or swap with whole grains).
- Watch total sweetness across the day—remember you already have 3 meals plus 1–2 snacks.
Common Filipino dishes
tuba, lambanog (palm-based), palm vinegar (sukang tuba), palm sugar (as sweetener), fermented palm sap drinks