The only edible types of bamboo shoots are winter shoots and spring shoots, the latter being larger and tougher. Nowadays, they are available all over the world I both canned and fresh form, since, the demand for them has increased with the increase of popularity of Asian cuisines. Bamboo shoots are a vital part of a myriad of recipes, including those for snacks, hot curries, salads, soups, fried rice, etc.
Nutrition Facts About Bamboo Shoots
Not only are bamboo shoots tasty and delicious, they are also very healthy. Bamboo shoots are rich in various vitamins, including C, E and B6, as well as dietary fiber and many, many other nutritious substances such as zinc, phosphorus, protein, riboflavin, niacin, thiamine, iron, etc. Another one of this ingredient’s important traits is that it is a low calorie ingredient but very rich in potassium, which is necessary for the function of all living cells.
Reason Why Bamboo Shoots Are Good For You
Bamboo shoots can be a very useful part of diet for those trying to lose weight, since they are low in calories, and high in nutrients. For example, 120 grams of bamboo shoots boiled, salted and drained contains no fat or cholesterol whatsoever and still contains all the healthy nutrients, while providing you with only 13 calories.
Besides weight-loss, bamboo shoots will also provide you with great health, they prevent the intake of bad cholesterol, and this way any risk of heart disease, and the potassium in them helps reduce high blood pressure. They are also used in Chinese medicine to fight different infections, and they can help you with internal poisoning as well. Bamboo shoots are also famous for their anti-oxidant, and thus anti-cancer, anti-bacterial and anti-fungal, as well as anti-inflammatory properties and they can also cause healthier bowel movements. Another reason for keeping bamboo shoots in your diet is the good effect they have on your skin.
Several Cooking Tips
If stored in a refrigerator, fresh bamboo shoots can last for a few days. Before preparing them, it is necessary to peel the outer layer of the shoots off and it is also very important to parboil them before cooking them, since they might be toxic. To remove their bitterness, leave them in water for 24 up to 36 hours and then prepare them. Those that you don’t use immediately, store in the refrigerator, keep them in a bowl of water and change the water each day.