The “nutribun” helped combat hunger in public school children in the 1970s.
Today, San Miguel Corporation has revived this life-saving bread solely to distribute for free to less-fortunate communities.
Here’s what’s inside the 2020 version nutribun:
Baked fresh every day – nutribuns are baked daily at San Miguel Foods’ Ready-to-Eat Food Facility in Sta. Rosa, Laguna, and Flour Technology Center in Ugong, Pasig City. (600,000 nutribuns baked as of end-April and served to 85 poor communities).
Denser than regular bread – compared to regular pan de sal, which usually has 30 grams of dough, SMC’s nutribun is denser, with 85 grams of dough.
Quality Ingredients – developed by Flour Research And Development team, they’re made using high-quality King Hard Wheat Flour and Star Margarine.
packed with nutrients – each nutribun is high in dietary fiber and is a good source of iron and iodine.
More calories = more energy – each nutribun has about 250 calories, equivalent to 1 and 1/4 cups of rice. It is filling and is packed with energy.