The facts about Bagoong Alamang

Bagoong is an indigenous and natural medicinal food with a nutritional value that cannot be found on processed food.


Shrimp paste, known as bagoong, is a kind of traditional condiments in the Philippines that can be compared to kimchi of Korea.

Bagoong is basically from either fermented fish or shrimp in salt. During the fermentation process, it needs a fish sauce or patis. It has distinct taste and smell. It can be spicy, sour, or sweet.

Manggang hilaw, pakbit, or kare-kare is not perfect without this dish.

Facts about Bagoong:


1. Contains a high level of essential fatty acid and polyunsaturated fatty acid.

Fatty acid and polyunsaturated fatty acid has a great role to humans and animals. According to study, Bagoong Alamang has the highest source of DHA among six types of shrimp and fish paste condiments. (according to the study conducted by Dr. Nemesio MonaƱo of the Marine Science Institute (MSI) in Up Diliman and Dr. Victor Gavino of the Department of Nutrition, the University of Montreal in Canada.)

2. Contains DHA

DHA is a fatty acid essential to the neural development of an infant. It has a vital role in brain function and retinal development. Also found that it helps prevent stroke, heart disease, arthritis, and non-dependency on insulin for diabetic persons.

3. Natural Medicinal Food.

Bagoong is an indigenous and natural medicinal food with a nutritional value that cannot be found on processed food.

Be cautious in eating bagoong. Anything good, which consumed too much, can be bad for our health.

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