The Bamboo Sprout

They offer several health benefits for our organism

Being a vegetable low in fat and sugar, with only 27 calories, it is suitable for low-calorie diets and weight loss.

Bamboo shoot is a typical food in Japanese cuisine, similar in many respects to asparagus, with very interesting nutritional properties. Externally, the sprout is covered by a thick and very strong leafy envelope, and opening it, inside, we can find a fleshy, creamy-white sprout. The texture is crispy and has a delicate, unmistakable flavour, although once boiled it acquires a fairly neutral taste, thus adapting to different dishes.

The Bamboo Sprout Harvested in Our Italian Plantations

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They also feature interesting nutrients In fact, according to Washington State University and Panjab University in India Introducing sprouts into a normal diet effectively reduces free radicals that can produce harmful carcinogens, it can also be used to lower blood cholesterol levels, helping to improve appetite and digestion. It also possesses B vitamins that are essential for the body’s proper metabolic functioning, including thiamine, riboflavin, niacin, vitamin B-6 (pyridoxine) and pantothenic acid, and is rich in minerals such as copper and manganese.

Recent findings also confirm the presence of small amounts of other electrolytes and essential minerals such as calcium, phosphorus and iron. Of these, copper is required by the body for the production of red blood cells while iron is needed for red blood cell formation and cell respiration. Also very important is potassium, which is present in good quantities in the bamboo shoot (533 mg per 100 g). This mineral is very important for blood pressure control and helps counteract the negative effects of sodium within the human body.

As for bamboo extract, it is also very rich in silica, a beneficial mineral that can prevent osteoporosis, bone pain, and premature ageing of the skin.

Selection and conservation

Getting down to practicalities, let’s see how to choose and store Bamboo shoots.
Fresh bamboo shoot is a seasonal delicacy, however, vacuum-packed or canned, it can be available all year round in well-stocked supermarkets.
Fresh is preferable to tinned, as with all fruit and vegetables, but look for the recently harvested (in spring especially). When choosing, pay attention to firm, heavy ones with intact leaves and a wide base. Soft or dry roots should be avoided because they indicate less freshness and probably less pleasant taste.
Once purchased and chosen, fresh bamboo should preferably be consumed as soon as it is harvested or stored by keeping the entire bamboo shoot peeled and wrapped in paper or cloth and placed in the refrigerator where it stays fresh for two to three days.

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