🇵🇭 Filipino & Filipino-Chinese Foods
This section covers common Filipino and Filipino-Chinese dishes, condiments, preserved foods, and snacks that are particularly relevant to elderly CKD and diabetic patients in the Philippine context. Many traditional Filipino cooking methods and condiments carry hidden sodium and phosphorus burdens. GI = Glycaemic Index (low ≤55, medium 56–69, high ≥70).
❌ The Biggest Sodium Risks in Filipino Cooking
Patis (fish sauce) · Toyo (soy sauce) · Bagoong (shrimp/fish paste) · Alamang · Oyster sauce · Knorr/Maggi seasoning cubes · Vetsin/MSG · Canned sardines/mackerel in tomato sauce · Processed tocino & longganisa · Instant noodle seasoning packets · Salted eggs (itlog na pula) · Tikoy with cheese filling.
These should be eliminated or strictly minimised in CKD. Use instead: calamansi juice, sukang paombong (cane vinegar), black pepper, garlic (tiny amounts), pandan, ginger.
These should be eliminated or strictly minimised in CKD. Use instead: calamansi juice, sukang paombong (cane vinegar), black pepper, garlic (tiny amounts), pandan, ginger.
🧂 Filipino Condiments & Sauces — Per 100 g / Per Typical Serving
Condiments are used in small amounts but their sodium load per teaspoon is enormous. Typical serving = 1 tablespoon (~15 g) unless noted.
| Condiment | Protein (g/100 g) | Na (mg/100 g) | Na per tbsp (~15 g) | K (mg/100 g) | P (mg/100 g) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|
| Patis (fish sauce) | ~1 | ~6,000–7,000 | ~900–1,050 mg | ~5 | ~20 | ~0 | Extremely high Na — 1 tbsp already exceeds half the daily Na limit; avoid in CKD | ❌ Avoid |
| Toyo (soy sauce) | ~8 | ~5,700–6,000 | ~855–900 mg | ~435 | ~130 | ~0 | One of the highest-Na condiments; 1 tbsp ≈ 879 mg Na; use calamansi instead | ❌ Avoid |
| Bagoong alamang (shrimp paste) | ~12 | ~6,000–7,000 | ~900–1,050 mg | ~200 | ~280 | ~0 | Very high Na + P; avoid entirely in CKD | ❌ Avoid |
| Bagoong isda (fermented fish) | ~18 | ~8,000–12,000 | ~1,200–1,800 mg | ~300 | ~300 | ~0 | Extreme Na; very high P from fish bones; absolute avoid in CKD | ❌ Avoid |
| Oyster sauce | ~3 | ~2,010 | ~300 mg | ~75 | ~60 | ~5 | High Na; moderate P — 1 tbsp only occasionally; dilute with water when cooking | ❌ Limit (High Na) |
| Hoisin sauce | ~4 | ~1,960 | ~294 mg | ~120 | ~70 | ~25 | High Na; moderate sugar; limit to ½ tsp as flavouring | ❌ Limit (High Na) |
| Calamansi juice (fresh) | ~0.9 | ~1 | ~0.1 mg | ~117 | ~15 | ~25 | Extremely low Na; ideal CKD flavour substitute for patis/toyo; use freely as condiment | ✔ Excellent Substitute |
| Cane vinegar (sukang paombong) | ~0 | ~2 | ~0.3 mg | ~10 | ~5 | ~0 | Very low Na; excellent souring agent for CKD; use in adobo and dips | ✔ Excellent Substitute |
| Coconut vinegar (sukang tuba) | ~0 | ~5 | ~0.8 mg | ~15 | ~5 | ~0 | Low Na; safe souring option; use freely | ✔ Excellent Substitute |
| Knorr/Maggi seasoning cube | ~5 | ~12,000–15,000 | ~1,800–2,250 mg | ~400 | ~200 | ~0 | Extremely high Na — 1 cube ≈ 1,800 mg Na; never use in CKD cooking | ❌ Never Use in CKD |
| Achuete (annatto) powder/oil | ~1 | ~5 | ~0.8 mg | ~20 | ~15 | ~0 | Very low Na; safe natural colouring for CKD; use freely for colour | ✔ Safe |
| Banana blossom (puso ng saging) | ~1.6 | ~5 | ~0.8 mg | ~553 | ~73 | ~15 | Very high K — limit in CKD despite being a popular local vegetable/meat substitute | ❌ Limit (High K) |
🍽️ Common Filipino Dishes — CKD Suitability (per typical serving)
Values are estimates per typical serving size. Actual values depend heavily on recipe, portion, and cooking method. GI is for the overall dish.
| Dish | Typical Serving | Protein (g) | Na (mg est.) | K (mg est.) | P (mg est.) | GI | CKD Modification Tips | Rating |
|---|---|---|---|---|---|---|---|---|
| Plain steamed white rice | 1 cup cooked (~180 g) | ~5 | ~2 | ~55 | ~78 | ~72 | The safest CKD staple; use ¾ cup serving; avoid fried rice (high Na) | ✔ Safe |
| Tinola (chicken & chayote soup) | 1 bowl (~300 g) | ~18 | ~350–600 | ~280 | ~160 | ~25 | Very CKD-friendly dish — chayote is lowest-K vegetable; use no patis; use calamansi for flavour | ✔ Excellent CKD Dish |
| Sinigang (tamarind soup — fish/pork) | 1 bowl (~300 g) | ~20 | ~800–1,200 | ~450 | ~200 | ~25 | High Na from broth; replace tamarind with calamansi/kamias; reduce broth intake; eat more solids | ⚠ Modify Recipe |
| Adobo (chicken/pork, vinegar + soy) | 1 serving (~150 g) | ~25 | ~900–1,400 | ~380 | ~220 | ~25 | High Na from soy sauce; make white adobo (vinegar only, no toyo); reduce sauce; remove skin | ⚠ Use White Adobo |
| White adobo (vinegar only, no toyo) | 1 serving (~150 g) | ~25 | ~200–400 | ~350 | ~200 | ~25 | CKD-friendly adobo version; vinegar is safe; use cane or coconut vinegar | ✔ CKD-Friendly Version |
| Kare-kare (oxtail/peanut stew) | 1 serving (~200 g) | ~28 | ~300–500 | ~420 | ~280 | ~30 | Moderate Na (bagoong served on side — avoid bagoong); very high P from peanut sauce; portion control | ⚠ Skip the Bagoong |
| Pinakbet (mixed vegetable stew) | 1 serving (~200 g) | ~8 | ~600–900 | ~380 | ~120 | ~20 | High Na from bagoong/patis used as base; cook with calamansi + small soy only | ⚠ Reduce Bagoong/Patis |
| Tortang talong (eggplant omelette) | 1 piece (~100 g) | ~8 | ~180–300 | ~200 | ~140 | ~25 | Good CKD dish — eggplant is low-K; egg adds P; 1 egg preferred; avoid salted versions | ✔ Good CKD Choice |
| Lugaw / goto (rice congee) | 1 bowl (~300 g) | ~8 | ~600–1,000 | ~120 | ~100 | ~80 | Very high GI (congee); high Na from fish sauce seasoning; use low-salt broth; very poor for diabetes | ❌ Very High GI |
| Pancit bihon (rice noodle stir-fry) | 1 serving (~200 g) | ~12 | ~700–1,200 | ~250 | ~140 | ~45 | Bihon is CKD-safe noodle; Na comes from soy sauce in stir-fry — reduce drastically; add more vegetables | ⚠ Reduce Soy Sauce |
| Pancit canton (wheat noodle stir-fry) | 1 serving (~200 g) | ~14 | ~900–1,400 | ~280 | ~180 | ~55 | Higher P than bihon from wheat; high Na from seasoning; prefer bihon if choosing pancit | ❌ Prefer Bihon Instead |
| Lomi (thick egg noodle soup) | 1 bowl (~300 g) | ~16 | ~1,200–1,800 | ~300 | ~200 | ~55 | Very high Na; high P from egg noodles + egg + soup base; limit strictly | ❌ Limit (Very High Na) |
| Bulalo (beef marrow bone soup) | 1 bowl (~300 g) | ~22 | ~300–500 | ~380 | ~300 | ~0 | Very high P from marrow + bone broth; K moderate; Na lower than sauced dishes; avoid marrow | ❌ Limit (High P from Marrow) |
🧆 Filipino Preserved, Processed & Cured Foods — Per 100 g
❌ Preserved & Processed Foods — Generally Avoid in CKD
Filipino preserved and cured foods are among the highest-sodium items in the diet. Tocino, longganisa, tapa, tuyo, and daing are all highly problematic. These should be avoided or replaced with fresh, unseasoned alternatives.
| Food | Protein (g) | Na (mg) | K (mg) | P (mg) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|
| Tocino (cured pork, sweet) | ~18 | ~900–1,400 | ~350 | ~200 | ~35 | Very high Na; sugar-cured — raises glucose; avoid in CKD & diabetes | ❌ Avoid |
| Longganisa (Filipino sausage) | ~16 | ~1,000–1,800 | ~280 | ~180 | ~30 | Very high Na; high fat; avoid in CKD | ❌ Avoid |
| Tapa (dried cured beef) | ~30 | ~1,500–2,500 | ~420 | ~280 | ~0 | Extremely high Na; very high P from concentrated beef; avoid in CKD | ❌ Avoid |
| Tuyo (dried salted fish) | ~40 | ~5,000–8,000 | ~600 | ~700 | ~0 | One of the worst foods for CKD — extremely high Na, P, and K; avoid entirely | ❌ Avoid — Very High Na & P |
| Daing na bangus (marinated milkfish) | ~22 | ~1,200–2,000 | ~380 | ~400 | ~0 | Very high Na from salt marinade; high P from fish; avoid in CKD | ❌ Avoid |
| Tinapa (smoked fish) | ~28 | ~1,800–3,000 | ~500 | ~500 | ~0 | Very high Na from smoking/salting + high P; avoid in CKD | ❌ Avoid |
| Salted egg (itlog na pula) | ~13 | ~900–1,200 per egg | ~130 | ~215 | ~0 | Very high Na (one egg can reach 1,200 mg Na); avoid in CKD; high P from egg yolk | ❌ Avoid |
| Canned sardines in oil | ~22 | ~300–500 | ~340 | ~354 | ~0 | Moderate-high Na from brine; very high P from fish bones; rinse in water to reduce Na 30–40% | ❌ Limit / Rinse First |
| Canned corned beef | ~17 | ~700–1,100 | ~220 | ~190 | ~0 | High Na; moderate P; occasional only; rinse meat before reheating | ❌ Limit (High Na) |
| Century egg (pidan) | ~14 | ~900–1,500 | ~150 | ~190 | ~0 | Very high Na from alkaline curing; high P; avoid in CKD | ❌ Avoid |
🍡 Filipino-Chinese Snacks & Specialties — Per 100 g
| Food | Protein (g) | Sugar (g) | Na (mg) | K (mg) | P (mg) | GI | CKD Notes | Rating |
|---|---|---|---|---|---|---|---|---|
| Tikoy (plain, white sugar) | ~0.8 | ~30 | ~5 | ~35 | ~20 | ~70 | Low K & P; main concern is high GI and sugar for diabetes; small portion (30 g max) | ✔ Safe (Small Portion) |
| Siomai (steamed pork dumplings) | ~12 | ~1 | ~600–900 | ~250 | ~180 | ~45 | Moderate-high Na; moderate P; avoid dipping in soy sauce; use calamansi only | ⚠ Moderate (No Soy Dip) |
| Siopao (steamed bun, asado filling) | ~10 | ~8 | ~700–1,000 | ~200 | ~160 | ~65 | High Na from filling; moderate P; high GI bun; limit to 1 piece | ❌ Limit (High Na & GI) |
| Lumpia (fresh, vegetable) | ~8 | ~3 | ~400–700 | ~280 | ~140 | ~45 | Moderate Na from sauce; moderate P; avoid patis dip; use calamansi | ⚠ Moderate (No Patis Dip) |
| Lumpia (fried, spring roll) | ~9 | ~3 | ~500–900 | ~250 | ~150 | ~55 | Higher Na + fat from frying; moderate P | ❌ Limit (High Na + Fried) |
| Leche flan (caramel custard) | ~6 | ~28 | ~80 | ~120 | ~140 | ~55 | High sugar; moderate P from eggs and milk; diabetics very strict limit | ❌ Limit (High Sugar) |
| Halo-halo (shaved ice dessert) | ~4 | ~45 | ~80 | ~250 | ~120 | ~65 | Very high sugar; high GI; contains beans (extra K & P); avoid in CKD & diabetes | ❌ Avoid (Very High Sugar) |
| Bibingka (rice cake, baked) | ~5 | ~12 | ~200 | ~120 | ~110 | ~68 | Moderate Na; moderate sugar; moderate P; small portion (1 small piece) | ⚠ Moderate (Small Portion) |
| Puto (steamed rice cake) | ~4 | ~10 | ~150 | ~60 | ~80 | ~65 | Moderate sugar; low Na; low P — one of the safer Filipino sweets for CKD | ⚠ Moderate |
| Kutsinta (brown sugar rice cake) | ~2 | ~18 | ~60 | ~50 | ~40 | ~70 | Lower P than bibingka; moderate sugar; high GI — small portion | ⚠ Moderate (Small Portion) |
| Tsampurado (chocolate rice porridge) | ~3 | ~15 | ~50 | ~120 | ~100 | ~72 | Very high GI (glutinous rice); moderate sugar; cocoa adds P; very poor for diabetes | ❌ Avoid (Very High GI) |
| Goto / arroz caldo (rice congee) | ~8 | ~2 | ~600–1,000 | ~120 | ~100 | ~80 | Very high GI; high Na from fish sauce seasoning; avoid in diabetes | ❌ Avoid (Very High GI & Na) |
| Champorado (dry sachets) | ~3 | ~25 | ~200 | ~150 | ~120 | ~72 | Very high sugar; moderate Na; moderate P; avoid in diabetes | ❌ Avoid (High Sugar & GI) |
| Chicharron (pork rinds) | ~35 | ~0 | ~800–1,500 | ~150 | ~300 | ~0 | Very high Na; very high P from pork fat/skin; zero sugar but avoid in CKD | ❌ Avoid (High Na & P) |
🔄 Filipino CKD-Safe Substitution Guide
| Instead of… | Use… | Why it's better for CKD |
|---|---|---|
| Patis (fish sauce) | Calamansi juice + black pepper | Negligible Na, K & P vs ~900 mg Na per tbsp patis |
| Toyo (soy sauce) | Cane vinegar + calamansi | Virtually zero Na vs ~875 mg Na per tbsp soy sauce |
| Bagoong / alamang | Omit entirely; use calamansi + vinegar | No CKD-safe substitute — bagoong is too high in Na & P |
| Instant seasoning cubes (Knorr, Maggi) | Ginger, onion, garlic (tiny), black pepper, pandan | Seasoning cubes contain 1,800+ mg Na per cube + phosphate additives |
| Kangkong in sinigang / adobo | Chayote, zucchini, or cabbage | Chayote K = ~125 mg vs kangkong K = ~312–380 mg per 100 g |
| Tamarind powder (sinigang mix) | Calamansi juice or kamias (bilimbi) | Calamansi = very low K/Na/P; tamarind = very high K + P |
| Salted egg topping | Poached egg white only | Salted egg Na = ~1,000 mg vs egg white Na = ~55 mg per egg |
| Tuyo / daing | Fresh steamed tilapia or dory | Fresh fish Na = ~50–75 mg vs tuyo Na = 5,000–8,000 mg per 100 g |
| Longganisa / tocino | Plain steamed or boiled chicken breast | Longganisa Na = ~950–1,500 mg vs fresh chicken breast Na = ~74 mg per 100 g |
| Whole egg in leche flan | Egg white substitute; reduce yolks to 1 | Egg yolk P = ~390 mg vs egg white P = ~15 mg per 100 g |
| Pork belly / liempo | Skinless chicken breast or lean pork tenderloin | Lower P-per-gram-of-protein ratio; less saturated fat |
| Oyster sauce in stir-fries | Garlic + ginger sautéed in small oil + calamansi | Oyster sauce Na = ~420–525 mg per tbsp; calamansi = ~0 mg Na |