Shoots usually discarded petals, sliced and then processed by steaming or boiling in water. Bamboo shoots are often known by the name of bung (Javanese), by rural communities since time immemorial been used as a cooking ingredient, made especially for vegetables.
Because usually taken is the bamboo shoot that have never grown adult. Particularly in rural communities have understood that kind of bamboo shoots can’t grow up, so that should be harvested when young.
To obtain the shoots of the bamboo is not difficult. Using a knife, sickle, or other device, bamboo shoots can be cut at their bases. After that, then shoots peeled for disposal that glugut. Once clean bamboo shoots and then cut into small pieces to taste. In the market, bamboo shoots sold in two forms, namely the form of intact and form thin slices. In addition to cheap, bamboo shoots are also easily obtained, in traditional markets and supermarkets. When about to be cooked or processed, boiled bamboo shoots should use salt water for that urine odor missing.
But the concern is that not all types of bamboo have delicious edible bamboo shoots. Some types of bamboo have delicious edible bamboo shoots. Some types of bamboo shoots that have a bitter taste when eaten. Bamboo species lear (Pring lear in Javanese language) is one type of bamboo that can’t be processed into food, it tastes bitter. Types of bamboo shoots that taste delicious is yellow bamboo shoots, Rampal / flute, ori, and Ater. Shoots of bamboo betung have the most delicious flavor. Betung bamboo shoots in red brown and corms (calyx end) at the end of the bamboo shoots are purple.
The main compound in the crude bamboo shoot is water, which is about 91%. In addition, bamboo shoots contain protein, carbohydrates, fats, vitamin A, thiamin, riboflavin, vitamin C, as well as other minerals such as calcium, phosphorus, iron, and potassium. Potassium content is high enough that there are bamboo shoots. Levels of potassium per 100 grams of bamboo shoots are 533 mg. Foods that are full of potassium, which is at least 400 mg, may reduce the risk of stroke. Role of potassium similar to sodium, which together with chloride, helps maintain osmotic pressure and acid base balance. Potassium maintains osmotic pressure in intracellular fluid, and partly bound to proteins. Potassium also helps to activate the enzyme reaction. A symptom of potassium deficiency is usually a softening of muscle.
In addition to a fairly high content of potassium, fiber content of food in the bamboo shoots are also quite good. Food fiber content in shoots was 2.56% higher compared with other tropical vegetables, such as soybean sprouts (1.27%), pecay (1.58%), cucumber (0.61%), and mustard (1.01 %). Dietary fiber was long neglected as an important factor in human nutrition because it does not produce energy.
But the concern is that not all types of bamboo have delicious edible bamboo shoots. Some types of bamboo have delicious edible bamboo shoots. Some types of bamboo shoots that have a bitter taste when eaten. Bamboo species lear (Pring lear in Javanese language) is one type of bamboo that can’t be processed into food, it tastes bitter. Types of bamboo shoots that taste delicious is yellow bamboo shoots, Rampal / flute, ori, and Ater. Shoots of bamboo betung have the most delicious flavor. Betung bamboo shoots in red brown and corms (calyx end) at the end of the bamboo shoots are purple.
The main compound in the crude bamboo shoot is water, which is about 91%. In addition, bamboo shoots contain protein, carbohydrates, fats, vitamin A, thiamin, riboflavin, vitamin C, as well as other minerals such as calcium, phosphorus, iron, and potassium. Potassium content is high enough that there are bamboo shoots. Levels of potassium per 100 grams of bamboo shoots are 533 mg. Foods that are full of potassium, which is at least 400 mg, may reduce the risk of stroke. Role of potassium similar to sodium, which together with chloride, helps maintain osmotic pressure and acid base balance. Potassium maintains osmotic pressure in intracellular fluid, and partly bound to proteins. Potassium also helps to activate the enzyme reaction. A symptom of potassium deficiency is usually a softening of muscle.
In addition to a fairly high content of potassium, fiber content of food in the bamboo shoots are also quite good. Food fiber content in shoots was 2.56% higher compared with other tropical vegetables, such as soybean sprouts (1.27%), pecay (1.58%), cucumber (0.61%), and mustard (1.01 %). Dietary fiber was long neglected as an important factor in human nutrition because it does not produce energy.
But the concern is that not all types of bamboo have delicious edible bamboo shoots. Some types of bamboo have delicious edible bamboo shoots. Some types of bamboo shoots that have a bitter taste when eaten. Bamboo species lear (Pring lear in Javanese language) is one type of bamboo that can’t be processed into food, it tastes bitter. Types of bamboo shoots that taste delicious is yellow bamboo shoots, Rampal / flute, ori, and Ater. Shoots of bamboo betung have the most delicious flavor. Betung bamboo shoots in red brown and corms (calyx end) at the end of the bamboo shoots are purple.
The main compound in the crude bamboo shoot is water, which is about 91%. In addition, bamboo shoots contain protein, carbohydrates, fats, vitamin A, thiamin, riboflavin, vitamin C, as well as other minerals such as calcium, phosphorus, iron, and potassium. Potassium content is high enough that there are bamboo shoots. Levels of potassium per 100 grams of bamboo shoots are 533 mg. Foods that are full of potassium, which is at least 400 mg, may reduce the risk of stroke. Role of potassium similar to sodium, which together with chloride, helps maintain osmotic pressure and acid base balance. Potassium maintains osmotic pressure in intracellular fluid, and partly bound to proteins. Potassium also helps to activate the enzyme reaction. A symptom of potassium deficiency is usually a softening of muscle.
In addition to a fairly high content of potassium, fiber content of food in the bamboo shoots are also quite good. Food fiber content in shoots was 2.56% higher compared with other tropical vegetables, such as soybean sprouts (1.27%), pecay (1.58%), cucumber (0.61%), and mustard (1.01 %). Dietary fiber was long neglected as an important factor in human nutrition because it does not produce energy.
But the concern is that not all types of bamboo have delicious edible bamboo shoots. Some types of bamboo have delicious edible bamboo shoots. Some types of bamboo shoots that have a bitter taste when eaten. Bamboo species lear (Pring lear in Javanese language) is one type of bamboo that can’t be processed into food, it tastes bitter. Types of bamboo shoots that taste delicious is yellow bamboo shoots, Rampal / flute, ori, and Ater. Shoots of bamboo betung have the most delicious flavor. Betung bamboo shoots in red brown and corms (calyx end) at the end of the bamboo shoots are purple.
The main compound in the crude bamboo shoot is water, which is about 91%. In addition, bamboo shoots contain protein, carbohydrates, fats, vitamin A, thiamin, riboflavin, vitamin C, as well as other minerals such as calcium, phosphorus, iron, and potassium. Potassium content is high enough that there are bamboo shoots. Levels of potassium per 100 grams of bamboo shoots are 533 mg. Foods that are full of potassium, which is at least 400 mg, may reduce the risk of stroke. Role of potassium similar to sodium, which together with chloride, helps maintain osmotic pressure and acid base balance. Potassium maintains osmotic pressure in intracellular fluid, and partly bound to proteins. Potassium also helps to activate the enzyme reaction. A symptom of potassium deficiency is usually a softening of muscle.
In addition to a fairly high content of potassium, fiber content of food in the bamboo shoots are also quite good. Food fiber content in shoots was 2.56% higher compared with other tropical vegetables, such as soybean sprouts (1.27%), pecay (1.58%), cucumber (0.61%), and mustard (1.01 %). Dietary fiber was long neglected as an important factor in human nutrition because it does not produce energy.
Some people believe that the plant shoots has properties that are beneficial to the body although there is no scientific evidence that explain it. In traditional medicine, yellow bamboo shoots are believed to be used to treat liver cirrhosis. Bamboo shoot has also been used to treat the disease coughs up phlegm and fever. Another benefit is that there are on bamboo shoots as vegetables, mixing ingredients in other dishes.