Bamboo shoot
Edible shoots of many bamboo species / From Wikipedia, the free encyclopedia
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"Takenoko" redirects here. For other uses, see Takenoko (disambiguation). For the band, see Bamboo Shoots.
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.
Quick Facts Chinese name, Traditional Chinese ...
Bamboo shoot | |||||||||||||||
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Chinese name | |||||||||||||||
Traditional Chinese | 竹筍 | ||||||||||||||
Simplified Chinese | 竹笋 | ||||||||||||||
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Korean name | |||||||||||||||
Hangul | 죽순, 대나무싹 | ||||||||||||||
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Japanese name | |||||||||||||||
Kanji | 竹の子 or 筍 | ||||||||||||||
Kana | タケノコ | ||||||||||||||
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This article should specify the language of its non-English content, using {{lang}}, {{transliteration}} for transliterated languages, and {{IPA}} for phonetic transcriptions, with an appropriate ISO 639 code. Wikipedia's multilingual support templates may also be used. (September 2021) |
Quick Facts Nutritional value per 100 g (3.5 oz), Energy ...
Nutritional value per 100 g (3.5 oz) | |
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Energy | 115 kJ (27 kcal) |
5.2 g | |
Sugars | 3 g |
Dietary fibre | 2.2 g |
0.3 g | |
2.6 g | |
Vitamins | Quantity %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 |
Minerals | Quantity %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] |
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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.