. 2024 Nov 6;13(22):3539. doi: 10.3390/foods13223539

Table 1.

Effects of different processing conditions on the nutrient composition of bamboo shoots.

Nutrient Composition	The Content in Bamboo Shoots	The Changes in Nutrient Composition	Refs.
Macronutrients
Protein	Proteins in bamboo shoots consist of a diverse range of natural peptides, with the content ranging from 1.49 g to 4.04 g 100 g⁻¹ (fresh bamboo shoots) and 1.8% to 25.8% (dry weight basis), respectively.	Protein content is attributed to species, growing site, climatic factors, age, cultivation, post-harvest processing conditions, and analysis method, but is decreased after boiling, cooking, storage, canning, and fermenting.	[13,58,59]
Amino acid	Ranging from 3.0 to 4.0% equivalent of leucine.	Bamboo shoots contain 17 different types of amino acids, including eight essential amino acids, but their levels are significantly decreased in pickled, old, fermented, canned, and boiled bamboo shoots.	[43,60]
Carbohydrate	Ranging from 4.32 to 6.92 g 100 g⁻¹ fresh weight	Carbohydrate content is increased after the boiling process, but the soluble sugar content is decreased upon storage, extended fermentation, and boiling in salt solution.	[43,58]
Organic acids	Ranging from 3.3% to 5.2%	Oxalic, malic, and citric acids are the principal organic acid components, but their levels increase tremendously after fermentation.	[61]
Fat	Bamboo shoots are rich in non-polar lipids, glycolipids, and phospholipids, with a ratio of 17:27:56, and the main fatty acids are palmitic, linoleic, and linolenic acids.	Fat content (ranging from 0.3 g 100 g⁻¹ to 3.97 g 100 g⁻¹ wb) and composition are age-dependent and unevenly distributed in the tip, middle, and basal parts, but fat levels are reduced in boiled and steamed bamboo shoots, except for stir-fried bamboo shoots.	[3,49,60,62]
Micronutrients
Vitamin C	Ranging from 3.0% to 12.9%, with the highest level in D. hamiltonii and lowest level in D. sikkimensis [61].	Vitamin C content is decreased after storage, fermentation, and canning.	[43]
Vitamin E	Ranges from 0.61% to 0.91%	Vitamin E content keeps decreasing in older and fermented shoots.	[43]
Macroelements
Potassium	Potassium content ranges from 4190 to 6660 mg 100 g⁻¹ of dry weight and is also affected by altitude, site, and different processing technologies.	Potassium content is significantly decreased after boiling, fermenting, brining, and different drying methods, among which freeze-drying is the most efficient method of retaining potassium content in shoots.	[56,57,63,64,65,66]
Phosphorus	Phosphorus content ranges from 460–930 mg 100 g⁻¹ fresh bamboo shoots, with the highest content in Phyllostachys manii, but it os also affected by the site of the bamboo shoots.	Processing technique (boiled, brine-preserved, and fermented shoots) significantly impacts the concentration of phosphorus, in which the highest concentration is observed in sun-dried shoots.	[42,56,58]
Magnesium	Magnesium content ranges from 130 to 430 mg 100 g⁻¹ fresh bamboo shoots, but is affected by bamboo species and site.	Magnesium content is slightly reduced after boiling and brine treatment, but slightly increases after fermentation and sun-drying.	[56,57,64,67]
Calcium	Calcium content ranges from 100 to 220 mg 100 g⁻¹ fresh bamboo shoots but is affected by bamboo species and site.	Processing technique (soaked, brine-preserved, and boiled) significantly impacts the calcium concentration, which increases after processing in water-preserved shoots but is completely depleted after boiling for 25 min.	[56,57,58]
Sulphur	Sulphur is the third most abundant mineral in bamboo shoots, and its content ranges from 200 to 340 mg 100 g⁻¹ in fresh bamboo shoots	Sulphur content is increased in shoots stored in water, sun-dried, and soaked but decreased in boiled, brine-preserved, and fermented shoots.	[56,57,58]
Sodium	Sodium content ranges from 10 to 90 mg 100 g⁻¹, with the highest content recorded in D. membranaceous, and is affected by bamboo species, altitude, and site.	Sodium content is increased after processing in brine-preserved and fermented shoots.	[57,58]
Chlorine	Chlorine content does not vary significantly among species, ranging from 590 to 1680 mg 100 g⁻¹.	Chlorine content is decreased after fermentation and boiling but increased drastically in brine-preserved shoots.	[57,67]
Silicon	Silicon content in fresh shoots ranges from 70–200 mg 100 g⁻¹, containing over 70% organic silica.	Decline in silicon content after boiling and storage.	[68,69]
Microelements
Iron	Iron content ranges from 4.7 to 25.8 mg 100 g⁻¹ in fresh shoots but is affected by bamboo species, altitude, and site	Iron content is effectively retained in fermentation and sun-drying	[42,56,63,70]
Zinc	Zinc content is affected by bamboo species, altitude, and site, ranging from 6 to 21.07 mg 100 g⁻¹.		[42,57,63]
Copper	Copper content is affected by bamboo species, age, and site, and the highest amount of copper is in P. rubromarginata (14 mg 100 g⁻¹ in fresh shoots).	Copper content is remarkably decreased after fermentation and boiling but no difference in brine-preserved and older shoots.	[56,71]
Manganese	Ranging from 1.2 to 9.7 mg 100 g⁻¹ fresh bamboo shoots, with the highest level recorded in B. nutans.	Manganese content is remarkably decreased after processing, in which fermentation, boiling, and brining can effectively retain the manganese content.	[56,64]
Nickel	Nickel content ranges from 0.7 to 1.2 mg 100 g⁻¹, with the highest amounts in C. capitatum and D. latiflorus.	Nickel content is slightly decreased with the increase in bamboo shoot age but no difference after processing.	[43]
Selenium	In fresh bamboo shoots, the selenium content ranges from 0.0001 mg 100 g⁻¹ (B. nutans) to 6.80 mg 100 g⁻¹ (D. hamiltonii).		[72]