Dorothy FarrarBamboo shoots
Bamboo shoots – also called bamboo shoots – belong to the botanical genus of grasses (bot.: Gramineae, Poaceae). Here, the bamboo grasses form an important subgroup and imply 45 different genera and 200 different types of shoots.
Here’s what you should know about bamboo shoots
Originally, the bamboo grasses come from the areas of East Asia. They thrive within latitudes 46°N and 47°S, as they require a tropical or subtropical climate with high humidity. Chinese culture has been using them for around 2,500 years. They therefore play an important role in the East Asian region, especially from an ecological, economic and cultural point of view.
The bamboo grasses are extremely versatile. They are used, among other things, as a raw material for furniture, household appliances (e.g. chopsticks), musical instruments and paper. In addition, bamboo shoots are cultivated as a source of food. The genera Bambusa, Dendrocalamus and Phyllostachys are particularly popular – also in Europe.
In Japan it is called the “king of forest vegetables”. Here the very young and tender sprouts are preferred as a typical spring vegetable. Bamboo shoots consist of the succulent shoots of the edible bamboo grass. They are usually harvested at the end of winter, when the shoots are just breaking through the surface of the earth. At this point, the bamboo shoots are still comparatively delicate and narrow. So they can easily be poked out of the ground.
In this vegetation phase, the sprouts can be placed whole in preserves or jars. In Europe, however, it is more common for the edible and mature part of the bamboo to be crushed and sold.
importance to health
Bamboo shoots are one of the five most popular vegetables in the world in terms of a healthy diet. A health-promoting effect was already attributed to them in traditional Chinese medicine. During the Ming Dynasty (1368-1644), the “Book of Healing Herbs” was published, which literally says about the sprouts: “It is somewhat cooling, sweet, non-toxic, it quenches thirst, promotes fluid balance, supplements the Qi and can be eaten daily”.
Since then, the sprouts have been used in Asia for epilepsy and nervousness . Modern medicinal medicine confirms the healing effects attributed to it since then. Regular consumption of bamboo shoots has been shown to help prevent cancer , reduce weight, and regulate digestion.
In addition, due to the low fructose content of the sprouts, high blood pressure and hyperglycemia can be adjusted naturally. The sprouts contain more silicic acid than any other vegetable and thus contribute to healthy nails, hair, skin and a functioning gastrointestinal tract .
Ingredients & nutritional values
Vegetables are 90% water. The essential nutrients amount to proteins, amino acids, fats, fructose and inorganic salts. The protein content is on average 2.65g per 100g of fresh bamboo shoots. The proteins contained build up eight essential and two semi-essential amino acids. The fat content is between 0.26% – 0.94% and is comparatively more pronounced in comparison to other types of vegetables. Therefore, they are high in saturated fat. The fructose content, on the other hand, undercuts most other types of vegetables and is around 2.5%.
intolerances
Some species with a high content of hydrocyanic acid (cyanogenic glycosides) must first be made compatible for humans by boiling, steaming or other pre-treatments. Since the sprouts only provide a very small amount of fiber, they are very suitable for diabetics.
Shopping and kitchen tips
Bamboo shoots are available in different types. Whether as sticks or whole sprouts, pickled or fresh. The pickled sprouts in particular can now be found in every Asian market – also in Europe – and also in almost every well-stocked supermarket.
The sprouts pickled in vinegar are called achia or atchia and are usually packaged in cans or jars. If unopened, they can be kept for several years. The fresh vegetable variety, on the other hand, is rarely available in stores in Europe. If the vegetables were purchased fresh, they should be kept in the vegetable compartment of the refrigerator. Here it stays fresh and crisp for up to a week.
Preparation tips
The sprouts have a pleasantly mild and slightly sour taste that is vaguely reminiscent of kohlrabi . In general, the light yellow vegetable goes well with all Asian-inspired dishes. The pickled bamboo shoots work particularly well if they are briefly steamed or boiled in a wok. Care should be taken to ensure that they are added to the dish towards the end and only heated briefly. This guarantees that the crunchy character of the vegetables is preserved.
Since the vegetable implies a relatively mild taste, it can be wonderfully combined with meat, fish , rice , salad or other vegetables. In Asia, chili peppers are often cooked to remove the bitter substances from the bamboo shoots. In some sprout varieties, these are otherwise uncomfortably dominant. It also gives the dish a pleasant spiciness.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.