Review Article

The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India

Table 3

Nutrient composition of raw, boiled, and fermented shoots of different bamboo species [6, 8, 10, 11].

Nature of shootsBamboo speciesCarbohydrate (g/100 g)Protein (g/100 g)Fats (g/100 g)Vitamin C (mg/100 g)Vitamin E (mg/100 g)Fibres (g/100 g)

Raw shootsDendrocalamus strictus 85.9821.510.105.80-0.98
Dendrocalamusasper 2.9025.803.593.300.910.70
D. giganteus 5.10-0.393.280.69-
Bambusa vulgaris 3.4025.700.2013.70-0.70
Bambusa nutans 3.3021.101.005.30-0.76
Boiled shootsDendrocalamus strictus 5.00----0.96
Dendrocalamus asper 3.1017.10---0.70
D. giganteus -11.66----
Bambusa vulgaris 5.0013.50---0.96
Bambusa nutans 5.1017.30---0.75
Fermented shootsDendrocalamus  strictus ------
Dendrocalamus asper ------
D. giganteus ---0.321.090.21
Bambusa vulagaris ------
Bambusa nutans ------

Note: Hyphen (-) in table indicates authentic data not available for the particular bamboo species.