Bamboo Shoots Nutrition Facts
Bamboo shoots are the tender, edible shoots of bamboo plants, prized in Asian cuisines for their crunchy texture and mild, slightly sweet flavor. Fresh shoots must be boiled to remove toxins; canned shoots are ready to use.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Very low calorie, nutrient-dense
- ✓Excellent potassium source (11% DV)
- ✓Good zinc content for immunity
- ✓High fiber for digestive health
- ✓Contains phenolic compounds with antioxidant properties
Best For
Storage
Canned bamboo shoots keep unopened for years; once opened, refrigerate in water (changed daily) for 1 week. Fresh shoots should be boiled immediately and then refrigerated for up to 2 weeks. Vacuum-packed shoots keep refrigerated 1 month unopened.
Serving Sizes
Frequently Asked Questions
Are raw bamboo shoots toxic?
Yes, raw bamboo shoots contain taxiphyllin (a cyanogenic glycoside) that can release hydrogen cyanide. Boiling for at least 20 minutes removes this toxin - that's why fresh shoots must be thoroughly cooked. Canned bamboo shoots are already processed and safe.
Why do bamboo shoots from cans smell funny?
Canned bamboo shoots can have a slightly sulfurous or musty odor from the canning process and natural compounds. This is normal and not a sign of spoilage. Rinse thoroughly and briefly sauté to reduce the smell. The odor dissipates when cooked.
What's the difference between winter and spring bamboo shoots?
Winter bamboo shoots are smaller, more tender, and sweeter - considered premium. Spring shoots are larger, slightly tougher, and more fibrous but still delicious. Winter shoots are harder to find and more expensive. Most canned bamboo shoots are spring harvested.
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