Bamboo Shoot Cooked Nutrition

Scientific Name: Phyllostachys edulis

Order: Poales

Family: Poaceae

Bamboo shoots (Phyllostachys edulis) are native to Asia. They are the edible shoots (new bamboo culms that come out of the ground) of bamboo plants. Bamboo shoots may be huge and thick, with a crunchy texture. When bamboo shoots are cooked, they have a mild yet distinctive flavor. Cooked bamboo shoots contain a variety of minerals, especially potassium. An amount of 100 g of bamboo shoots contains 533 mg of potassium (15% daily value [DV]). Potassium is commonly found in our cells. It is one of the main electrolytes maintaining acid-alkaline balance in the body. It is crucial for muscle contraction and nerve conduction. It also regulates heart rate and keeps blood pressure in check. Bamboo shoots also have other essential minerals such as manganese (6% DV), copper (4% DV), zinc (3% DV), and phosphorus (2% DV). They are rich in group B vitamins, which are necessary for metabolic functions. Bamboo shoots are very low in calories (12 kcal/100 g). The dietary fiber (4% DV) supports healthy bowel function and may protect against heart disease. Bamboo shoots are popular in Asian cuisines because they contain many healthy nutrients and are easy to combine with many dishes and soups.