Table 2.

Anti-nutrients in bamboo shoots.

Anti-Nutrients Composition	The Content in Bamboo Shoots	The Changes in Nutrient Composition	Refs.
Taxiphyllin	Bamboo shoots contain high amounts of cyanogen glycoside, and the maximum concentration is at the shoot tip.	Taxiphyllin is highly unstable and easily decomposed in boiling water.	[89,98]
Glucosinolates	Levels of glucosinolates of all species vary slightly and range from 26.45 to 29.99 mg 100 g−1 f.w.	Drying, fermentation, boiling, and soaking can significantly reduce the total glucosinolate content.	[85,99]
Oxalates	Oxalate content depends on different species and ranges from 112.2 to 462.0 mg 100 g−1 f.w.	All processing treatments cause a decrease in the oxalate content of fresh shoots, among which fermentation and freeze-drying are the best techniques for removing oxalates from bamboo shoots.	[5,85,100,101]
Saponins	Ranging from 229.58 to 246.22 mg 100 g−1 f.w.	Drying, fermentation, boiling, and soaking can significantly remove saponin.	[102]
Phytate	Phytate content in the fresh shoots ranges from 86 (B. tulda) to 97 mg 100 g−1 f.w. (D. membranaceous).	Fermentation, boiling, storage, and soaking can significantly remove phytate, but drying has no effect on phytate, and 100% reduction in phytate was obtained after six-month storage.	[85,101,102]
Tannins	Tannins, being polyphenolic compounds, are heat labile and water soluble, and their content ranges from 31 to 51 mg 100 g−1 f.w.	Boiling, fermentation, and soaking can effectively remove tannins but drying has no significant effect on tannins.	[85,100]