Bamboo shoots
The classification
-
Kingdom Plantae – Plants
|
Subkingdom Tracheobionta – Vascular plants
|
Superdivision Spermatophyta – Seed plants
|
Division Magnoliophyta – Flowering plants
|
Class Liliopsida – Monocotyledons
|
Subclass Commelinidae
|
Order Cyperales
|
Family Poaceae – Grass family.
|
Genus Bambusa Schreb. – bamboo. More than 70 genera are
divided into about 1,450 species.
|
Species: About
130 species.
|
+The important species
+The synonyms
1-Arundarbor Kuntze
2-Bambos Retz.
3-Bambus J. F. Gmel.
4-Dendrocalamopsis (L.C.Chia & H.L.Fung) Q.H.Dai
& X.L.Tao
5-Ischurochloa Büse
6-Leleba Nakai
7-Lingnania McClure
8-Tetragonocalamus Nakai
+The commun names for bamboo shoots
+The English name = Bamboo shoots or bamboo sprouts
+The local names:
-In Chinese = zhú sǔn jiān or
simply sǔn
jiān or as just sǔn .
-In Korean = juk sun, a commonly used form, the
native word daenamu
ssak.
-In Vietnamese = măng
-In Japanese = take
no ko
-In Nagaland=
bas-tanga
-In Assam
-In Nepal
-In western orissa = kardi
-In Jharkhand = sandhna.
-In Indonesian and Malay
= rebung.
-In the Philippines
-In Mizoram (India
-In Tripura= "Muya" in kokborok and "Baaser Korool" in Bengali.
-In Goa = kill.
Origin and distribution
Bambusa is a large genus of
about 130 species of
clumping bamboos.
These species are usually giant ones, with numerous branches at a node and one
or two much larger than the rest. They are found in tropical and subtropical areas
of Asia , especially in the wet Tropics.
Bamboo species are found in diverse climates, from
cold mountains to hot tropical regions.They
occur across East Asia, from 50°N latitude in Sakhalin through to Northern
Australia, and west to India and
the Himalayas . They also occur in sub-Saharan
Africa, and in the Americas from the Mid-Atlantic
United States south to Argentina and Chile
There have recently been some attempts
to grow bamboo on a commercial basis in the Great
Lakes region of eastern-central Africa, especially in Rwanda United States
Characteristics
Giant bamboos are the largest members of the grass
family. In bamboo, the internodal regions of the stem are
hollow and the vascular bundles in the cross section are scattered
throughout the stem instead of in a cylindrical arrangement.The dicotyledonous woody xylem is also absent. The absence of
secondary growth wood causes the
stems of monocots, even of palms and large bamboos, to be columnar
rather than tapering.
Bamboos are some of the fastest
growing plants in the world, as some species have been recorded as growing up
to 100 cm (39 in) within a 24 hour period due to a unique rhizome-dependent system.
However, the growth rate is dependent on local
soil and climatic conditions as well as species, and a more typical growth rate
for many commonly cultivated bamboos in temperate climates is in the range of
3–10 cm (1-4 inches) per day during the growing period.
Some of the largest timber bamboo can grow over 30
metres (98 ft) tall, and be as large as 15–20 cm (6-8 inches) in
diameter.
Unlike trees, individual bamboo culms emerge from
the ground at their full diameter and grow to their full height in a single growing season of 3–4 months. During these several months, each new shoot grows vertically
into a culm with no branching out until the majority of the mature height is
reached. Then the branches extend from the nodes and leafing out occurs. In the
next year, the pulpy wall of each culm or stem slowly hardens. During the third
year, the culm hardens further. The shoot is now considered a fully mature
culm. Over the next 2–5 years (depending on species), fungus and mold begin to
form on the outside of the culm, which eventually penetrate and overcome the
culm. Around 5 – 8 years later (species and climate dependent), the fungal and
mold growth cause the culm to collapse and decay. This brief life means culms
are ready for harvest and suitable for use in construction within about 3 – 7
years. Individual bamboo culms do not get any taller or larger in diameter in
subsequent years than they do in their first year, and they do not replace any
growth that is lost from pruning or natural breakage. Bamboos have a wide range
of hardiness depending on species and locale. Small or young specimens of an
individual species will produce small culms initially. As the clump and its
rhizome system matures, taller and larger culms will be produced each year
until the plant approaches its particular species limits of height and
diameter.
Many tropical bamboo species will die at or near
freezing temperatures, while some of the hardier or so-called temperate bamboos
can survive temperatures as low as −29 °C (−20 °F). Some of the hardiest bamboo species can be grown in places
as cold as USDA Plant Hardiness Zones 5-6, although they typically will
defoliate and may even lose all above-ground growth; yet the rhizomes will
survive and send up shoots again the next spring. In milder climates, such as
USDA Zone 8 and above, some hardy bamboo may remain fully leafed out year
around.
Bamboos are of notable economic and
cultural significance in South
Asia, South East Asia and East Asia ,
being used for building materials,
as a food source, and as a versatile raw product.
Most bamboo species flower infrequently. In fact,
many bamboos only flower at intervals as long as 65 or 120 years. These taxa
exhibit mass flowering (or gregarious flowering), with all plants in a
particular species flowering worldwide over a several year period. The longest
mass flowering interval known is 130 years, and is found for all the species Phyllostachys
bambusoides (Sieb.
& Zucc.).
The mass fruiting also has direct economic and
ecological consequences, however.
Cultivation
Now the wild bamboo varieties haven’t at some
where of wild land very low population and were not the economic varieties. All
most the bamboo varieties are now cultivated for the economic and useful aims.
Bamboo used for construction purposes must be
harvested when the culms reach their greatest strength and when sugar levels
in the sap are
at their lowest, as high sugar content increases the ease and rate of pest infestation.
Harvesting of bamboo is typically undertaken
according to the following cycles:
1) Life cycle of the culm: As each individual culm goes
through a 5–7 year life cycle, culms are ideally allowed to reach this level of
maturity prior to full capacity harvesting. Bamboo is harvested from two to
three years through to five to seven years, depending on the species.
2)Annual cycle: As all growth of new bamboo occurs during the wet
season, disturbing the clump during this phase will potentially damage the
upcoming crop. Also during this high rain fall period, sap levels are at their
highest, and then diminish towards the dry season. Picking immediately prior
to the wet/growth season may also damage new shoots. Hence, harvesting is best
at the end of the dry season, a few months prior to the start of the wet.
3) Daily cycle: During the height of the day, photosynthesis is at
its peak, producing the highest levels of sugar in sap, making this the least
ideal time of day to harvest. Many traditional practitioners believe the best
time to harvest is at dawn or dusk on a waning moon. This practice makes sense
in terms of both moon cycles, visibility and daily cycles.
Leaching is the removal of sap after harvest. In
many areas of the world, the sap levels in harvested bamboo are reduced either
through leaching or postharvest photosynthesis. Examples of this practice
include:
1-Cut bamboo is raised
clear of the ground and leant against the rest of the clump for one to two
weeks until leaves turn yellow to allow full consumption of sugars by the
plant.
2-A similar method is
undertaken, but with the base of the culm standing in fresh water, either in a
large drum or stream to leach out sap.
3-Cut culms are immersed
in a running stream and weighted down for three to four weeks.
4-Water is pumped through the freshly cut culms,
forcing out the sap (this method is often used in conjunction with the
injection of some form of treatment).
5-In the process of water leaching, the bamboo is
dried slowly and evenly in the shade to avoid cracking in the outer skin of the
bamboo, thereby reducing opportunities for pest infestation.
6-Durability of bamboo in construction is directly
related to how well it is handled from the moment of planting through
harvesting, transportation, storage, design, construction and maintenance.
Bamboo harvested at the correct time of year and then exposed to ground contact
or rain, will break down just as quickly as incorrectly harvested material.
Regional uses of bamboo trees
In its natural form, bamboo as a construction
material is traditionally associated with the cultures of South Asia, East Asia
and the South Pacific, to some extent in Central and South
America and by extension in the aesthetic of Tiki
culture.
Many uses of
the bamboo body trees such as:
1-Use in construction to make simple houses, huts,
walls, bridges, floors, beds, boat…
2-Use in household instruments as
3-Use as poles for boating, flagpoles.
4-Use to make furniture such as flooring,
cabinetry,
5-Use in architectural buiding such as fencing,
fountains, grates and gutters…
6-Use as paper in Chinese ancient socials
7-Use to make hard paper form bamboo fabric.
8-Use to make musical instrument such as bamboo
flutes.
9-Use to make fishing
rods, bamboo filters and bamboo cannons.
10-Use in the bamboo goods industry.
11-Use as weapons in ancient wars.
12-Use to build thick-green bamboo hedges (lũy
tre) in Vietnamese old villages.
Bamboo plays many important parts of the cultures
of many Asian countries.
The uses of bamboo shoots
Bamboo shoots are used as food
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 in numerous Asian dishes and broths. They are sold in
various processed shapes, and are available in fresh, dried, and canned
versions.
Shoots of several species of bamboo are harvested
for consumption:
-Phyllostachys
edulis produces very large shoots up to 2.5
kilos. The shoots of this species are called different names depending on when
they are harvested.
-Winter shoots are
smaller in size, up to 1 kg in weigh per harvested shoot. The flesh is
tender and palatable and commercially quite important; they are harvested in
November and December in Taiwan
-"Hairy"
shoots are larger in size, but due to their toughness and bitter taste, they
are generally used to make dried bamboo shoots. They are harvested between
March and May in Taiwan
-Phyllostachys
bambusoides produces shoots that are
slender and long with firm flesh. Commonly consumed fresh, they are also made
into dried bamboo shoots.
-Dendrocalamus
latiflorus produces shoots that are large with flesh that is fibrous
and hard. As such, they are suitable mainly for canning and drying.
-Bambusa oldhamii produces valuable shoots that are large with tender and fragrant flesh.
They are usually sold fresh and in season between late spring and early fall.
Their availability depends on local climate. These shoot are also available in
cans when not in season.
-Bambusa odashimae is considered similar to B.
oldhamii, but highly prized due to its crisp flesh similar to Asian pears. It is produced mainly in Taitung and Hualien and consumed fresh.
A traditional
forest vegetable in China Japan
The properties
of bamboo shoots were recorded in the book of Compendium of Materia Medica, a
pharmaceutical text written during the Ming Dynasty (1368-1644), with the
following words: "It’s slightly cold, sweet, non-toxic, and it quenches
thirst, benefits the liquid circulatory system, supplements Qi, and can be
served as a daily dish."
The shoots (new culms that come out of the ground)
of bamboo are edible. They are used in numerous Asian dishes and broths, and
are available in supermarkets in various sliced forms, in both fresh and canned
versions. The bamboo shoot in its fermented state forms an important ingredient
in cuisines across the Himalayas . In Assam , India Nepal
In Indonesia
Pickled bamboo, used as a condiment, may also be
made from the pith of
the young shoots.
The sap of young stalks tapped during the rainy
season may be fermented to
make ulanzi (a
sweet wine) or simply made into a soft drink. Bamboo leaves are also used as
wrappers for steamed dumplings which usually contains glutinous rice and other
ingredients.
Pickled bamboo shoots (Nepali: tama) are cooked
with black eyed beans as a delicacy food in Nepal Nepal
In Sambalpur ,
India
The empty hollow in the stalks of larger bamboo is
often used to cook food in many Asian cultures. Soups are boiled and rice is
cooked in the hollows of fresh stalks of bamboo directly over a flame.
Similarly, steamed tea is sometimes rammed into bamboo hollows to produce compressed
forms of Pu-erh
tea. Cooking food in bamboo is said to give the food a subtle but distinctive
taste.
In addition, bamboo is frequently used for cooking
utensils within many cultures, and is used in the manufacture of chopsticks.
In Indonesia
In certain parts of Japan , China and Taiwan
In Sikkim
& Darjeeling ,
India
In Assam ,
India
In the Diyun region of Arunachal Pradesh, the Chakma people
call it bashchuri.
The fermented version is called medukkeye, which is often served
fried with pork.
The bamboo shoots can also be fermented and stored with vinegar.
In Jharkhand ,
India
In Nagaland (India
In Manipur (India
In Western Orissa or
the Kosal region of India
In Nepal ,
they are used in dishes which have been well known in Nepal
In Vietnamese cuisine, shredded bamboo
shoots are used alone or with other vegetable in many stir-fried vegetable
dishes. It may also be used as the sole vegetable ingredient in pork chop soup.
In Philippine cuisine, they are called labong.
The two most popular dishes for this are ginataang labong (shoots
with coconut milk and chilies) and dinengdeng na labong (shoots
in fish bagoong with
string beans, saluyot,
and tinapa).
Bamboo shoots are also pickled in the same manner as the papaya dish, atchara.
The bamboo shoots are used as a special dish
during the monsoons (due to seasonal availability) in Coorg (Kodagu) district, Karnataka , India
In Uganda ,
bamboo shoots are called maleya or kamaleya among
the Lumasaba tribe along Mt Elgon region in Uganda
Remark!
The bamboo has a very acrid flavor and should be
sliced thin and boiled in a large volume of water several times. The sliced
bamboo is edible after boiling. B. oldhamii is more widely known as a noninvasive landscaping bamboo.
The shoots of some species contain cyanide that
must be leached or boiled out before they can be eaten safely. Slicing the
bamboo shoots thinly assists in this leaching.
Pickled bamboo, used as a condiment,
may also be made from the pith of the young shoots. The shoots of the
giant bamboo (Cathariostachys madagascariensis) contain cyanide.
Despite this, the golden
bamboo lemur ingests
many times the quantity of toxin that would kill a human.
It is a low-calorie source of potassium. It is
known for its sweet taste and as a good source of nutrients and protein.
The main nutrients in bamboo shoots
The main nutrients in bamboo shoots are protein, amino
acid, fat, sugar and inorganic salt. They are rich in protein, containing
between 1.49 and 4.04 grams (average 2.65g) per 100g of fresh bamboo shoots.
The bamboo protein produces eight essential and two
semi-essential amino acids. Although the fat content is comparatively low
(0.26-0.94%), it is still higher than in many other vegetables, and the shoots
contain rich essential fatty acids. The total sugar content, 2.5% on average,
is lower than that in other vegetables. The water content is 90% or more.
Many Asian
recipes incorporate bamboo shoots. They appear in soups, dumplings, and stir
fries. There is a slightly crunchy, crisp texture retained through cooking
which compliments dishes with an assortment of vegetables and meats. Bamboo
shoots may also be pickled and used as a garnish, as is especially common in China
Not all
species of bamboo produce tasty edible shoots. Some of the best choices are big
node, giant timber, sweet shoot, and red margin bamboos. Moso-chiku bamboo is
also used to produce edible shoots. Many of these cultivars are also easy to
grow and attractive to look at, for cooks who would like to be able to use
bamboo shoots fresh from the garden.
The following table shows the main nutrients on bamboo
shoots comparing to some other normal vegetables:
Vegetables
(100g)
|
Water
(g)
|
Protein
(g)
|
Fat
(g)
|
Total
Sugar
(g)
|
Heat
(J)
|
Crude
Fiber (g) |
Ash Content (g)
|
Bamboo shoots*
|
90.86
|
2.65
|
0.49
|
2.50
|
10.45
|
0.58
|
0.88
|
Chinese cabbage
|
93.00
|
1.30
|
0.20
|
3.40
|
8.78
|
1.20
|
1.00
|
Pakchoi
|
94.50
|
1.30
|
0.30
|
2.30
|
7.11
|
0.60.
|
1.00
|
Amaranth
|
89.00
|
3.40
|
0.30
|
3.70
|
12.97
|
1.30
|
2.30
|
Spinach
|
93.40
|
1.90
|
0.20
|
2.00
|
7.11
|
1.00
|
1.40
|
Celery
|
94.30
|
2.20
|
0.10
|
1.40
|
6.27
|
1.00
|
1.00
|
Lettuce
|
96.40
|
0.60
|
0.10
|
1.90
|
4.60
|
0.40
|
0.60
|
Garlic sprout
|
86.40
|
1.20
|
0.30
|
9.70
|
19.24
|
1.80
|
0.60
|
Onion
|
88.30
|
1.80
|
0.00
|
8.00
|
16.31
|
1.10
|
0.80
|
Pumpkin
|
91.00
|
0.50
|
0.10
|
6.90
|
12.97
|
0.80
|
0.70
|
Tomato
|
95.20
|
0.70
|
0.30
|
2.80
|
7.11
|
0.40
|
0.60
|
White turnip
|
93.40
|
0.70
|
0.10
|
4.10
|
8.36
|
1.00
|
0.70
|
Potato
|
81.60
|
1.90
|
0.00
|
14.00
|
27.61
|
0.70
|
1.20
|
Average
|
91.38
|
1.45
|
0.16
|
5.06
|
11.54
|
0.94
|
0.99
|
The following table shows all the nutrients of bamboo
shoots:
Amounts per 1 cup (120g)
Calorie Information
Amounts Per Selected
Serving %DV
Calories
13.2 (55.3 kJ) 1%
From
Carbohydrate 6.5 (27.2 kJ)
From
Fat 2.2 (9.2 kJ)
From
Protein 4.5 (19.3 kJ)
Carbohydrates
Total Carbohydrate 1.8g 1%
Dietary Fiber 1.2g 5%
Fats & Fatty Acids
Total Fat
0.3g 0%
Saturated Fat 0.1 g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.1g
Total Omega-3 fatty acids 18.0 mg
Total Omega-6 fatty acids 99.6 mg
Protein & Amino Acids
Amounts Per Selected
Serving %DV
Protein
1.8g 4%
|
Vitamins
Amounts Per Selected
Serving %DV
Riboflavin
0.1 mg 4%
Niacin 0.4
mg 2%
Vitamin B6
0.1 mg 6%
Folate 2.4
mcg 1%
Pantothenic Acid 0.1 mg 1%
Minerals
Amounts Per Selected
Serving %DV
Calcium 14.4
mg 1%
Iron 0.3mg 2%
Magnesium
3.6 mg 1%
Phosphorus
24.0 mg 2%
Potassium
640 mg 18%
Sodium 288
mg 12%
Zinc 0.6
mg 4%
Copper 0.1
mg 5%
Manganese
0.1 mg 7%
Selenium
0.5 mcg 1%
Other
Amounts Per Selected
Serving %DV
Water 115
g
Ash 1.0
g
|
Source: Nutrient data for this listing was provided by
USDA SR-21.
Bamboo in animal diets
Soft bamboo shoots, stems, and leaves are the
major food source of the giant panda of China ,
the red
panda of
Nepal and the bamboo
lemurs of Madagascar Africa also feed on bamboo, and have been
documented consuming bamboo sap which was fermented and alcoholic; chimps and elephants of
the region also eat the stalks.
Bamboo shoots are uses as medicines
Bamboo is used in Chinese
medicine for
treating infections and healing.
In Ayurveda, the Indian system of
traditional medicine, the silicious concretion found in the culms of the bamboo
stem is called banslochan.
It is known as tabashir or tawashir in Unani-Tibb the
Indo-Persian system of medicine. In English, it is called "bamboo
manna". This concretion is said to be a tonic for the respiratory
diseases. It was earlier obtained from Melocanna bambusoides and
is very hard to get. In most Indian literature, Bambusa
arundinacea is
described as the source of bamboo manna.
Modern
research finds that the bamboo shoot has a number of medicinal benefits, from
cancer prevention and weight loss to improving appetite and digestion. It is
also low in sugar and therefore can be used for treating hypertension,
hyperlipemia and hyperglycemia.
Japanese
scientists recently discovered that bamboo shoots contain anti-cancer agents
and making them a regular part of your diet effectively eliminates the free
radicals that can produce dangerous carcinogens.
With the economic development and the improvement of
people’s living standards, demand for natural foods, especially organic food,
has greatly increased. Moso bamboo
does not contain toxic substances and its products are made in strict
accordance with the food safety standards, so it is an ideal resource for
natural foods.
References
3-http://en.wikipedia.org/wiki/Bambusa
From Wikipedia, the free encyclopedia
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