Bamboo shoots are nutritious with certain health effects of edible good, it color and flavor, fresh and delicious, popular. It is known as the "cold mountain treasures", and there is "no bamboo shoots without a seat".

The nutritional composition of bamboo shoots mainly includes protein, amino acids, fat, sugar, inorganic salts. The human body must continue to absorb protein from food, in order to maintain health, bamboo shoots in protein-rich, per 100g of fresh bamboo shoots containing 1.49 ~ 4.04g, an average of about 2.05g, is one of the highest protein content of vegetables. Food protein needs to be broken down into amino acids and absorbed by the body, some of these amino acids can be synthesized in the body, of which there are nine can not be synthesized or synthesized insufficient, must be supplied from the food, known as essential amino acids. Therefore, the most important factor to determine the nutritional value of protein is the content of essential amino acids and their ratio. Bamboo shoots contain 18 kinds of amino acids, and the proportion of essential amino acids in the total amino acids is 32% (loose bamboo) to 37.22% (tufted bamboo). In addition to supplying the body with constituents, food fat is the main source of caloric energy in the human body. The fat content in bamboo shoots is less, 0.26% to 0.94%, but higher than the common vegetables, and the fat digestibility is high, containing essential fatty acids are also rich. The total sugar content is lower than that of common vegetables, averaging 2.5%, but the proportion of soluble sugars is higher, reaching more than 60%. And crude fiber (can not be digested sugar) content is low, an average of only 0.68%. If the content of crude fiber is too high, the bamboo shoots will become thicker and lose its food value. Before people have entered the nutritional requirements, the amount of crude fiber is the main sensory standard for evaluating the quality of bamboo shoots (young and tender or not). Inorganic elements are indispensable components of human metabolism, of which mineral salts such as P, Fe and Ca are important alkaline foods for people. Bamboo shoots is one of the vegetable species containing high P, content of 31～92mg/100g, average 60mg; Fe and Ca is very low, average about 0.8mg/100g and 12.7mgmg/100g. The moisture content of the bamboo shoots is a sign of freshness, bamboo shoots moisture up to 90% or higher. During the storage and transportation of bamboo shoots, the degree of moisture loss affects the freshness of bamboo shoots, thus affecting their commercial value. In addition, the protein, fat and sugar in bamboo shoots, part of the direct decomposition of heat generation, part of the synthesis of tissue components and energy storage material. The heat energy of bamboo shoots is as high as 104,600 J on average, of which 44,300 J is released by protein, 18,400 J by fat and 41,800 J by sugar, so bamboo shoots cooked with meat, which mainly supply heat from proteins and lack of heat from fats, are a reasonable match and a good food to provide proteins (Table).

The nutritional composition of bamboo shoots is not fixed, protein content decreases with the age of bamboo shoots, fat content increases, total sugar, soluble sugar and crude fiber are growing, tissue aging, reduced food value. From the top to the base of the shoot, protein and fat decrease, total sugar and crude fiber increase.

PS: Bamboo shoots is a collective term for all types of bamboo shoots