Introduction:
Bamboo shoots are the succulent shoots that form on the edible species of bamboo grasses.
Use/Preparation:
Bamboo shoots should always be eaten cooked - they are poisonous raw. They can be prepared in a similar way to asparagus. Basically, the shoots go well with all Asian dishes or soups (e.g. salads, sauces, curries) and can be combined with any other vegetables, fish, meat, poultry or prawns.
Health:
Bamboo shoots are rich in potassium, calcium, phosphorus as well as vitamin A and C. They also contain a lot of silicic acid and are therefore good for the skin, hair, nails, gastrointestinal tract and nerves.
Alternatives:
Rich in silicic acid are especially cereals such as millet, barley and oatmeal, but also potatoes, bananas, Jerusalem artichokes, spinach and eggs. In Asian dishes, the vegetables can be replaced, for example, by snow peas, mung bean sprouts or bean sprouts.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 27/115 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,07 g |
| Carbohydrates | 5,2 g |
| Sugar | 3 g |
| Protein | 2,6 g |
| Salt | 0 g |
