Vegetable

Bamboo Shoot

Bamboo shoot is the young culm of edible bamboo species, harvested as it emerges—pale, crisp, and mildly sweet when properly prepared, with a distinctive planty freshness. Fresh shoots often need boiling to remove bitter cyanogenic compounds; canned and vacuum-packed shoots are pre-cooked and ready to slice. Classic in Chinese, Japanese, Korean, and Southeast Asian stir-fries, soups, and braises. Rinse canned shoots to reduce packing liquid taste. Texture should stay crisp-tender, not mushy. Not a raw salad vegetable unless a known ready-to-eat product.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Heart

Leaf

Spear

Stalk

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Moso

Winter Bamboo Shoot

Spring Bamboo Shoot

Phyllostachys

Madake

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

CrispEarthyFreshMildPaleTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34.6

Amount per 100 g

Total Fat 0.3 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.14 g
Cholesterol 0 mg
Sodium 20.8 mg
Salt 0.05 g
Total Carbohydrate 6.99 g
Dietary Fibre 2.58 g
Total Sugars 2.83 g
Complex / starch 1.96 g
Protein 2.02 g
Water 86.7 g

Detailed nutrients

Energy 34.6 kcal
Water 86.7 g
Carbohydrates 6.99 g
- Sugars 2.83 g
  - Monosaccharides 1.98 g
  - Disaccharides 0.85 g
- Starch 1.96 g
  - Amylose 0.49 g
  - Amylopectin 1.47 g
  - Digestible Starch 1.67 g
  - Resistant Starch 0.2 g
- Fibre 2.58 g
  - Soluble Fibre 0.9 g
  - Insoluble Fibre 1.68 g
Protein 2.02 g
- Plant Protein 1.92 g
Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.14 g
  - Omega-3 0.01 g
  - Omega-6 0.07 g
Vitamins 108 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 0.64 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.16 mg
- Vitamin B7 — Biotin 1.6 µg
- Vitamin B9 — Folate 31 µg
- Vitamin C 29 mg
- Vitamin E 0.41 mg
- Vitamin K 25.1 µg
Minerals 455 mg
- Major Minerals 449 mg
  - Calcium 44 mg
  - Sodium 20.8 mg
  - Potassium 384 mg
- Trace Minerals 6.3 mg
  - Iron 0.9 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 29 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 0.64 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.16 · vitamin-b7-biotin: 1.6 · vitamin-b9-folate: 31 · vitamin-e: 0.41 · vitamin-k: 25.1 ·

Minerals

Sodium: 20.84 · Potassium: 384 · Calcium: 44 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Bamboo Shoot.

Pairs well with

Classic and complementary matches

Chilli
Garlic
Ginger
PorkChinese braises
Sesame Seed
Soy SauceStir-fries

Usually avoid with

Often clash in flavour or tradition

History

1000 BCECN

Chinese cookery recorded bamboo shoots as a seasonal forest and garden vegetable.

1600JP

Japanese spring takenoko dishes fixed fresh bamboo shoot as a seasonal delicacy.

1900

Canning made bamboo shoots a year-round export ingredient for Asian diasporas.

1980

Vacuum-packed fresh-style shoots expanded restaurant supply outside Asia.