Saluyot plants are tall, reaching 2-4 meters in height, having only a few side branches. Saluyot leaves are alternate, simple, lanceolate, about 5-15 cm in length tapering to a pointed tip and has finely serrated margin.Saluyot is usually cooked as stew, forming a thick slimy syrup similar in consistency to okra usually taken with rice or other starchy staple.Saluyot can almost grow anywhere in the Philippines.
Saluyot is a green leafy vegetable that is rich in calcium, iron, protein, vitamin A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibers. It has also been determined that 100 grams of saluyot contains an ample amount of Vitamin A, thiamine, riboflavin, ascorbic acid, and is also rich in fiber. With these facts alone, we can appreciate the benefits that can be derived from eating and incorporating saluyot in one’s diet.
The Ilocanos use saluyot in their preparation of dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots and dried beans. It is also integrated in mongo dishes, and in soups.Saluyot has been used to reduce wrinkles, as it also contains anti-oxidant substance.
