FoodSecure PHby ABL Manufacturing

Nutrition

Nutrition & Specifications

FoodSecure PH supports short-term emergency nutrition for displaced individuals, delivering meaningful energy and micronutrients when normal food access is disrupted.

Nutritional Profile

Values per 60g serving and per recommended 120g meal (2 pieces).

274 kcal

Per 60g serving

~550 kcal

Per 120g meal serving

22g

Protein per meal (120g)

~4.6 kcal/g

Energy density

Energy density in context: FoodSecure PH delivers approximately 4.6 kcal per gram. Cooked white rice delivers approximately 1.3 kcal per gram — making FoodSecure PH roughly 3.5× more energy-dense by weight. This means more calories can be transported and stored in significantly less space and weight, with no cooking required.

Nutrition values based on product materials. Final procurement specifications should refer to the latest approved label and product specification sheet.

Fortification Profile

Fortified with four micronutrients selected for their critical role in emergency nutrition, where deficiency can develop quickly under disaster conditions.

Vitamin A

Supports immune function, vision, and skin integrity — all under increased stress in disaster situations involving exposure, poor sanitation, and disrupted healthcare access. Deficiency can develop rapidly, particularly in children and pregnant women.

Vitamin B1 (Thiamine)

Essential for converting carbohydrates into usable energy. Physical exertion, illness, and acute stress all increase thiamine demand. Deficiency causes fatigue, weakness, and neurological effects that compound the impact of displacement.

Vitamin B2 (Riboflavin)

Supports energy metabolism and cellular function during sustained physical and psychological stress. Works alongside B1 in the metabolic pathways that fuel physical activity and recovery under demanding conditions.

Iron

Carries oxygen through the bloodstream. Iron deficiency impairs physical endurance, cognitive function, and immune response — with children and pregnant women at highest risk during periods of dietary restriction and disrupted food access.