Properties and Benefits of Bamboo Shoots: Young, tender and fragrant bamboo shoots are an absolute culinary delicacy and a vegetable worth the attention of anyone looking to keep in good health. The shoots of this culinary vegetable are a common food in Asian cuisine, being particularly popular in China and Japan.
Although bamboo needs to be handled very carefully so as not to pose any health risks, properly cooked young shoots promote weight loss, help lower blood cholesterol levels, support bowel function, reduce inflammation and maintain cell health. Also, bamboo juice or poultices are said to calm pain and treat ulcerations.
What are bamboo shoots? Culinary speaking, bamboo shoots are a vegetable. After a period of maybe 3-4 years, a new shoot, nurtured by the root of an already mature bamboo tree, will arise. This shoot or sprout can be collected and eaten like an ordinary vegetable, provided it comes from an edible bamboo species such as Bambusa vulgaris or Phyllostachys edulis.
What do bamboo shoots (sprouts) look like? Bamboo shoots are either slim, stick-shaped or fairly bulky at the base with a thinner tip. In order to cook them, you first need to remove the outer layer to get to the edible flesh or core. Bamboo shoots are wrapped in a sort of green husk with purple, yellow or brown blotches. The core or flesh is creamy white and pleasantly flavored.
What do bamboo shoots taste like? Bamboo shoots are full of flavor and have a somewhat chewy texture. If harvested early, they are very tender. However, there are some varieties that have an innate hard texture and you will probably want to cook them well before starting to chew on them. Fresh bamboo sprouts need to be consumed within 1-2 days after having been harvested or else they can turn bitter. Keeping them in a cool, dry place (preferably refrigerated), away from sunlight can help preserve the shoots for up to 10 days. Overall, bamboo sprouts make a delightful, savory vegetable, as long as you pick the right varieties.
Is all bamboo edible? Except for a few varieties, many wild bamboo species are not edible. Even more, all bamboo plants contain various amounts of cyanogenic glycosides, toxic compounds also found in some (deadly) wild almond varieties. For this reason it is crucial that you be extremely careful when choosing bamboo shoots. Also, remember to always boil or soak fresh bamboo shoots in water overnight in order to get rid of possible toxins and bitterness. As long as the shoots come from an edible variety, eating them fresh will not kill you. But you won’t have a good time chewing on and digesting hard, woody, rather bitter shoots either.
Health benefits. With only 27 kcal/100 g of sprouts, you can ask for a second serving of bamboo shoots without having to worry about your weight. Even more, including them in your diet can help you lose weight without even trying. Bamboo shoots contain around 2.2 g of fiber/100 g and thus help fight constipation and maintain a healthy colon. The theory is that a good dietary supply of fiber adds bulk to stools, making it easier for us to expel them. At the same time, our colon is less exposed to waste (stools) and, therefore, has a lower disease risk. Research suggests that a fiber-rich diet may reduce colon cancer risks.
Bamboo shoots are a good source of thiamine (B1) and pyridoxine (B6) as well. These two B vitamins support carbohydrate synthesis, a process which produces energy for the body to use. Thiamine, in particular, is essential for healthy nerve cells. In addition to this, bamboo shoots contain small amounts of copper, manganese, phosphorus and zinc. Copper is known for delaying hair graying. Phosphorus contributes to healthy bones and teeth and prevent extrasytoles, while zinc strengthens the immune system. Manganese is a powerful antioxidant which protects our cells from free radicals, reactive oxygen molecules which damage cells, causing them to mutate. When damage accumulates, cancerous formations may appear.
In addition to manganese, bamboo shoots are said to contain flavones, natural compounds which offer similarly powerful antioxidant protection. Also, according to researchers, bamboo boasts anti-inflammatory properties. Poultices from crushed bamboo shoots can be applied externally to ulcerations, even small open wounds to promote faster healing and reduce pain. Bamboo sprout juice is said to be a good tonic with mild analgesic properties.
Bamboo shoots have a low sugar content (3 g of sugar/100 g), making them ideal if you are suffering from high blood sugar levels (hyperglycemia). Also low in fat (0.30 g of fat/ 100 g), they are great if you are struggling to keep cholesterol levels low. Although it only contains 2.6 g of protein/100 g of raw shoots, bamboo sprouts supply us with essential amino acids, required to keep in good health.
Overall, bamboo shoots make a savory, nutritious vegetable dish. You can stir-fry them, turn them into a creamy soup (although they tend to lose most of their flavor) or add them to stews alongside carrots and potatoes. Popular bamboo sprout recipes recommend combining them with pork, rice or black or red beans. Pickled bamboo shoots are a favorite Asian side dish. When fresh shoots are not available, you can always opt for canned bamboo.