Young bamboo shoots are shoots that grow from the roots of bamboo texture is soft (not hard). Bamboo shoots are most often made into vegetable, either dioseng or with coconut milk.
Usually the age of shoots that can still be consumed or cooked are shoots that are less than two months, because if he was already more than it usually shoots are hard so bad anymore when consumed.
In one cup sliced bamboo shoots contained 14 calories, one-third fat, and 1.2 grams of fiber (the equivalent of half a serving of brown rice). By the body, fiber is needed as facilitating digestion and prevents the emergence of a variety of cardiovascular diseases. Such as deep vein thrombosis, hypertension, coronary heart disease, and excess cholesterol.
In addition, there are 640 mg of potassium; the amount is equivalent to 1.5 times more potassium content in bananas. Potassium is a mineral needed by the body to move the muscles, keep blood pressure and fluid balance. Potassium deficiency can cause joint and muscle pain.
Bamboo shoots are also enriched with mineral deposits such as calcium, potassium, manganese, zinc, chromium and iron. Other ingredients are there on bamboo shoots are vitamins. Such as vitamin A, B6, and E. These foods also contain a 17 amino acid protein. Because it acts as an antioxidant and shoots free-radical scavengers. Amelinda according to Angela, STP, researchers from Nutrifood Research Centre.
How To Cook shoots aroma So Delicious
Characteristic smell is the smell of sour bamboo shoots or urine, which normally will be felt more sharply when boiled. To remove the smell of urine acid or when boiling bamboo shoots, fresh bamboo shoots first wash thoroughly. Remove shoots hard part. Boiled bamboo shoots in water until boiling. Drain bamboo shoots soon.
Boil again with plain coconut water (until the shoots submerged) until tender bamboo shoots. Drain and store in a covered container in the refrigerator. Coconut water in addition to reducing the sharp smell of bamboo shoots also provides a nice crunchy taste legit.