Bamboo shoots are young shoots of common bamboo , edible eddy and some other plant species from the genera Bambusa , Dendrocalamus and Phyllostachys of the bamboo family, which are widely used in East Asian cuisine - fresh, boiled, dried, pickled and in the form of canned food [1] . Edible shoots of about 200 species of bamboo [2] .
Freshly cut bamboo shoots have a very solid light yellow core with narrow bridges in the knees of the airbags. The bamboo used for food is cut off immediately after emergence, when the shoots are still covered with very strong, pubescent dark brown leaves, which are removed before cooking.
Delicate, slightly crunchy bamboo shoots are used in food in almost all countries of tropical Asia. The earliest information about this vegetable is found in Chinese sources of the Tang era [3] . Bamboo is popular in traditional oriental medicine. In Europe, as an agricultural plant is cultivated only in Italy . In the US, commercial planting of edible bamboo began in the 1900s , and it was believed that bamboo shoots would soon become common American food [4] .
Bamboo shoots with a green stem per 100 g of product contain 90 grams of water, 2.6 proteins, 4.1 fats, 1.1 dietary fibers , 22.8 mg of calcium, 37 mg of phosphorus, 1.1 mg of iron, 3.1 mg of ascorbic acid . The same number of shoots of varieties with a yellow stem contain 88 grams of water, 1.8 proteins, 7.2 fats, 1.2 dietary fibers, 28.6 mg of calcium, 27.5 mg of phosphorus and 1.4 mg of iron.
A bamboo grove produces from one to ten tons of shoots per year [4] .
Bamboo shoots contain cyanogenic glycoside , which is destroyed in the process of cooking. During the heat treatment of bamboo shoots, their bitterness also goes away.
In Japan, bamboo shoots are boiled, for example, along with “Nuki” - flour, which is formed when grinding rice and contains, above all, the outer layers of rice grain. Shoots are often soaked in a special sweet and sour marinade ( ). Sushi with bamboo shoots are also served in fine Japanese restaurants [5] .
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| Young bamboo | Cut shoots | Bamboo shoots fermented in Japanese |
Notes
- ↑ YH Hui, Sue Ghazala, Dee M. Graham, KD Murrell, Wai-Kit Nip. Handbook of Vegetable Preservation and Processing. - CRC Press, 2003. - ISBN 9780824743017 .
- ↑ Maxim Lobovikov, Lynn Ball, María Guardia, Laura Russo. World Bamboo Resources 2005: - Food & Agriculture Org, 2007. - P. 32. - ISBN 9789251057810 .
- ↑ Frederick J. Simoons. Food in China: A Cultural and Historical Inquiry. - CRC Press, 1990. - p. 163. - ISBN 9780849388040 .
- ↑ 1 2 Daphne Lewis, Carol A. Miles. Farming Bamboo. - Lulu, 2007. - ISBN 9781435701311 .
- ↑ Yoshihiro Murata. Kaiseki: The Kikunoi Restaurant. - Kodan , 2006. - ISBN 9784770030221 .