Bamboo shoot

Bamboo shoots, raw
Nutritional value per 100 g (3.5 oz)
Energy	115 kJ (27 kcal)
Carbohydrates	5.2 g
Sugars	3 g
Dietary fibre	2.2 g
Fat	0.3 g
Protein	2.6 g
Vitamins	Quantity %DV†
Thiamine (B1)	13% 0.15 mg
Riboflavin (B2)	5% 0.07 mg
Niacin (B3)	4% 0.6 mg
Pantothenic acid (B5)	3% 0.161 mg
Vitamin B6	14% 0.24 mg
Folate (B9)	2% 7 μg
Vitamin C	4% 4 mg
Vitamin E	7% 1 mg
Minerals	Quantity %DV†
Iron	3% 0.5 mg
Manganese	11% 0.262 mg
Phosphorus	5% 59 mg
Potassium	18% 533 mg
Zinc	10% 1.1 mg
	Link to USDA Database entry
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Bamboo shoot
Bamboo shoot
	Edible bamboo shoots
Chinese name
Traditional Chinese	竹筍
Simplified Chinese	竹笋
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	zhúsǔn
IPA	[ʈʂǔ.swə̀n]
Yue: Cantonese
Jyutping	zuk1-seon2
IPA	[tsok̚˥.sɵn˧˥]
Korean name
Hangul	죽순, 대나무싹
Revised Romanization
Transcriptions
Revised Romanization	juk sun, daenamu ssak
Japanese name
Kanji	竹の子 or 筍
Kana	タケノコ
Romanization
Transcriptions
Romanization	takenoko

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 as vegetables in numerous Asian dishes and broths. They are sold in various processed shapes and are available in fresh, dried, and canned versions.

Raw bamboo shoots contain cyanogenic glycosides, natural toxins also contained in cassava.^[3] The toxins must be destroyed by thorough cooking, and for this reason, fresh bamboo shoots are boiled before being used in other ways. The toxins are also destroyed in the canning process.

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.
^ Naturally Occurring Toxins in Vegetables and Fruits, Hong Kong Government Centre for Food Safety, December 2005

[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.

[toxins-3] Naturally Occurring Toxins in Vegetables and Fruits, Hong Kong Government Centre for Food Safety, December 2005

[1]

[2]

[3]

Nutritional value per 100 g (3.5 oz)
Energy	115 kJ (27 kcal)

Carbohydrates	5.2 g
Sugars	3 g
Dietary fibre	2.2 g


Fat	0.3 g


Protein	2.6 g


Vitamins	Quantity %DV^†
Thiamine (B1)	13% 0.15 mg
Riboflavin (B2)	5% 0.07 mg
Niacin (B3)	4% 0.6 mg
Pantothenic acid (B5)	3% 0.161 mg
Vitamin B6	14% 0.24 mg
Folate (B9)	2% 7 μg
Vitamin C	4% 4 mg
Vitamin E	7% 1 mg


Minerals	Quantity %DV^†
Iron	3% 0.5 mg
Manganese	11% 0.262 mg
Phosphorus	5% 59 mg
Potassium	18% 533 mg
Zinc	10% 1.1 mg

Link to USDA Database entry
^†Percentages estimated using US recommendations for adults,^[1] except for potassium, which is estimated based on expert recommendation from the National Academies.^[2]