benefits of bamboo shoots

The nutritional value of edible shoots of different bamboo species has been worked out by several workers (Giri and Janmejoy 1992; Shi and Yang 1992; Tripathi 1998; Chen and others 1999; Sharma and others 2004; Xu and others 2005; Kumbhare and Bhargava 2007;Nirmala and others 2007, 2008). Bamboo shoots are low in calories, high in dietary fiber, and rich in various nutrients. The main nutrients in bamboo shoots are protein, carbohydrates, amino acids, minerals, fat, sugar, fiber, and inorganic salts. The shoots have a good profile of minerals, consisting mainly of potassium (K), calcium (Ca), manganese, zinc, chromium, copper, iron (Fe), plus lower amounts of phosphorus (P), and selenium (Shi and Yang 1992; Nirmala and others 2007). Fresh shoots are a good source of thiamine, niacin, vitamin A, vitamin B6, and vitamin E (Visuphaka 1985; Xia 1989; Shi and Yang 1992). They are rich in protein, containing between 1.49 and 4.04 (average 2.65 g) per 100 g of fresh bamboo shoots. They contain 17 amino acids, 8 of which are essential for the human body (Qiu 1992;Ferreira and others 1995).

Shoots have a high content of protein (amino acids), carbohydrate, minerals, and several vitamins. De toxification of thus prepared meat is generally done through boiling in water. Bamboo shoots contain taxiphyllin, a cyanogenic glycoside, which should be removed before use them in cooking. Boiling in a bowl of uncovered salted water for about 20 25 minutes removes most of these glycosides. To be sure, discard this water and boil again in fresh water for another 5 10 minutes would make them completely safe to eat.

Nutraceuticals are ordinary foods with components or ingredients imparting a specific medical or physiological benefit other than a purely nutritional effect. Bamboo shoots contain phytosterols and a high amount of fiber that can qualify as nutraceuticals or natural medicines. Phytosterols have cholesterol lowering activity (Brufau and others 2008).

Fat content is extremely low in bamboo shoots (2.46 g/100 g) that are, therefore, very good for weight conscious and dieting people. Bamboo shoots contain taxiphyllin, a cyanogenic glycoside. Cyanide alkaloids inhibit cytochrome oxidase, an important enzyme in cellular respiration. Over matured shoots and certain varieties of bamboo possess higher concentration of these glycosides than young, tender and some sweet varieties. Treating the tender shoot in boiling water readily degrades these toxic compounds.

The high cellulosic content of bamboo shoots stimulates appetite. Being crisp, crunchy, and tender with a sweet flavor, shoots have a unique and delicious taste that function as an appetizer. The shoots called as takenoko are one of the spring specials in Japan. Fine, thinly sliced shoots added to salads, stir fries, or rice (takenoko gohan).

Bamboo shoots have been regarded as a traditional Chinese medicinal material for more than 2000 y, and according to archaic Chinese medicinal books, such as Ben Chao Qui Zheng, Ben Jing Feng Yuan, Yao Pin Hua Yi, and Jing Yue, were proclaimed to be beneficial to human health, by promoting motion and peristalsis of the intestine, helping digestion, and preventing and curing cardiovascular diseases (CVDs) and cancers. In South Asian countries, bamboos have been utilized for traditional medicine treatments to relieve hypertension, sweating, and paralysis.

Bamboo shoots are low in calories, one cup of half inch long slices containing a mere 14 to 15 g of fat. The macronutrients present in the shoots include amino acids, proteins, carbohydrates, fiber, and fat. Some of the nutrient components in bamboo shoots are higher than those contained in commonly consumed vegetables

Protein is an indispensible requirement for the growth and maintenance of all biological organisms. Every cell in our body needs protein to carry out the metabolic actions that sustain us. The amount of protein required for normal health is variable depending on many factors, mainly body weight, age, physical activity, health condition, environment, among others. Growing children and pregnant and lactating women, however, require more protein per unit weight than adults in normal conditions.

Juvenile bamboo shoots have a high content of minerals such as K, P, Na, Mg, Ca, and Fe. The shoots are labeled as a heart protective vegetable because of its high content of K that helps to maintain normal blood pressure and a steady heart beat. Potassium, an essential macroelement is a heart friendly mineral that helps to maintain normal blood pressure and a steady heart beat. The K content in bamboo shoots ranges from 232 to 576 mg/100 g fresh weight. People prone to high blood pressure are often advised to increase K intake and decrease Na consumption. The daily recommended intake of K is 2.0 to 5.5 g/d (Belitz and Grosch 1999). Trace elements present in bamboo shoots include cadmium, cobalt, copper, nickel, manganese, selenium, and zinc. These minerals are required by the human body for many metabolic activities. Selenium is incorporated into proteins to make selenoproteins that are important antioxidant enzymes. The antioxidant properties of selenoproteins help prevent cellular damage from free radicals, which are natural by products of oxygen metabolism.

Bamboo is not only a delicious dish to be savored with its unique flavor, but it also has many health benefits that we should know about and keep in mind. Medicinal uses of bamboo have been known and practiced by Asian healers of old. Let us acquaint ourselves with a few of these uses and benefits.