27 Apr Bamboo food
Bamboo is eatable and over time has been one of the favorite dishes of Asian cuisine, In China, this product dates back to the Zhou dynasty, which was of great importance in the food industry. Today, more than 2 million tons of bamboo shoots are consumed and it is estimated that it has an economic potential of about 10 billion dollars per year.
Bamboo being a grass like rice is fast growing and long-lived, so there is a belief that eating bamboo brings longevity.
Bamboo shoots are usually harvested with an approximate length of 15 to 30 cm, they are very tasty and can be cooked in different ways, boiled in water, sautéed, grilled, stewed or preserved usually in jars or cans for future use. It has a tender, soft and crunchy texture with a creamy yellow color.
The sprouts need a previous preparation, they are only edible after eliminating a toxic element which is hydrocyanic acid, which is easily eliminated by cooking in water. t. About 50 edible species are known among the more than existing 1200 that exist.
Bamboo shoots are a food rich in protein, vitamins and minerals essential for the health of our body, it is very rich in fiber and has a low amount of fat and few calories, giving a feeling of satiety and, therefore, inhibiting the person to eat a lot, bamboo is a friend of the heart and fights bad cholesterol, contributing to the strengthening of the immune system.
In the West, this product is beginning to gain more and more followers. Vegetarians and now vegans have already adopted bamboo in their diet and great chefs already include it in the tasty dishes they create, making it a product of high gastronomic value, the latest novelty seems to be the introduction of bamboo activated carbon, which gives the dishes of famous chefs a gothic air, besides having excellent properties, it is also used in cosmetics and medicine.
Bamboo leavesare highly prized for making tea, the younger leaves of Phyllostachys Pubescens commonly called moss or Bambusa Vulgaris Vittata are very tasty and have medicinal properties, due to its high concentration of silica, it is also rich in protein, fiber and antioxidant compounds and flavonoids. The presence of good nutrients in bamboo tea makes it a good source of antioxidants, helping to reduce and prevent the risks of health problems.
Other uses have been given to beverages made from bamboo, such as liquors and wines, bamboo water and lately bamboo beer.
The leaves also have more and more medical and therapeutic uses with recognized properties and are increasingly present in the multi-billion dollar cosmetic industry.
Bamboo saltis very popular in Korea because it is healthier than regular salt. Bamboo salt is essentially sea salt that goes through a stage inside the bamboo absorbing all the natural benefits it has.
The latest great discovery of bamboo as a food was derived from the research of a group of researchers at the Faculty of Food Engineering at UNESP in Brazil, who developed bamboo flour extracted from the young stalks, and is developing this flour with great success and great economic potential. which can be based on pastas such as fettuccine and other variants or in the production of cookies and cookies made with bamboo flour. They have found that it has fewer carbohydrates than conventional flours such as wheat flour and is very rich in fiber, as well as giving a feeling of satiety, which inhibits our appetite.
Bamboo has also been used in rural regions of Asia as feed for livestock for several generations. As a pasture it is suitable in places where other types of hay mixed with a grain such as barley are often used. In Japan, the leaves of Sasa Apoiensis have been used as pasture for horses since ancient times. The foliage and tender stalks of bamboo are a favorite food of elephants and, of course, of the friendly panda bears.
With the new universal awareness of the need to introduce healthier plant-based products into our diet, bamboo is now playing an increasingly important role as an environmentally friendly product that will contribute to the solution of environmental problems and the regeneration of our planet
-WATANABLE, Lucas Bertoldi , “ Desenvolvimento e caracterização da pasta de broto de bambu”, dissertação (mestrado) -Universidade Federal de Santa Catarina, Centro de Ciências agrarias, programa de pós-graduação em ciência dos alimentos, Florianopolis,2016.
-MIN, Shen, “ Bamboo in China” , Better Link Press, 2012
-MINKE, Gernot, “Manual de construcion com bambú”, Merlin , Cali, Colombia, 2010
-LOPEZ, Oscar Hidalgo, “Bamboo the gift of the gods”, bambooscar2007mundo.com, D’vinni, ltd, Colombia, 2003
-BERALDO, António e CLERICI, Maria teresa Pedrosa e FELISBERTO ,Maria Hermínia Ferrari e MYAKE, Patrícia – Farinha de bambu- Faculdade de Engenharia de Alimentos (FEA) Unicamp, 2018
Manuel Saporiti, 2021