Bamboo shoot

Bamboo shoot
Edible bamboo shoots
Chinese name
Traditional Chinese竹筍
Simplified Chinese竹笋
Transcriptions
Standard Mandarin
Hanyu Pinyinzhúsǔn
IPA[ʈʂǔ.swə̀n]
Yue: Cantonese
Jyutpingzuk1-seon2
IPA[tsʊk̚˥.sɵn˧˥]
Korean name
Hangul죽순, 대나무싹
Transcriptions
Revised Romanizationjuk sun, daenamu ssak
Japanese name
Kanji竹の子 or 筍
Kanaタケノコ
Transcriptions
Romanizationtakenoko
Bamboo shoots, raw
Nutritional value per 100 g (3.5 oz)
Energy115 kJ (27 kcal)
5.2 g
Sugars3 g
Dietary fibre2.2 g
0.3 g
2.6 g
Vitamins and minerals
VitaminsQuantity
%DV
Thiamine (B1)
13%
0.15 mg
Riboflavin (B2)
5%
0.07 mg
Niacin (B3)
4%
0.6 mg
Pantothenic acid (B5)
3%
0.161 mg
Vitamin B6
14%
0.24 mg
Folate (B9)
2%
7 μg
Vitamin C
4%
4 mg
Vitamin E
7%
1 mg
MineralsQuantity
%DV
Iron
3%
0.5 mg
Manganese
11%
0.262 mg
Phosphorus
5%
59 mg
Potassium
18%
533 mg
Zinc
10%
1.1 mg

Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.

Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava.[3] The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process.

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ Naturally Occurring Toxins in Vegetables and Fruits, Hong Kong Government Centre for Food Safety, December 2005