The Bamboo Bud

The Bamboo bud is a typical food of the Japanese kitchen, for many aspects similar to the asparagus, with a lot of interesting nutritional properties. Externally, the bud is covered by strong and very resistant leaves while, to its inside, there’s a pulpy white bud.
It’s consistency is crispy and it’s taste delicate and unmistakable, even though once boiled, it acquires a neutral taste, perfect to use with other dishes.
The buds have lots of benefits for the health of our organism and, wuth its low fats and sugar levels, it’s indicated in low-calories diets and to lose weight.
Moreover, they have interesting nourishing elements. According to Washington State University and the Panjab University in India, using bamboo buds in a diet, effectively reduces the free radicalses that can produce harmful cancercausing substances, can moreover be used in order to wind down the level of cholesterol in the blood, being contributed to improve the appetite and the digestion. It has B vitamins as well, very important for the correct metabolic operation of the body, including thiamin, riboflavin, niacin, B-6 vitamin and pantothenic acid, rich of minerals like copper and manganese.
According to recent discoveries, the presence of small amounts of electrolytes and essential minerals is had which soccer, phosphorus and iron has been confirmed. Between these, copper it is demanded by our organism for the red blood cell production while the iron turns out necessary for the formation of red blood cells and the cellular respiration.

Potassium is very important too. This mineral is crucial for the control of blood pressure and helps avoiding the negative sodium effects inside the human organism.
For what concerns the extract of bamboo, it turns out to be very rich of silica too. Silica is a beneficial mineral to prevent osteoporosis, bony pains, and premature aging of the skin.

CHOOSING AND CONSERVATION

Coming down a little on the practical side, let’s see how to choose and conserve a bamboo bud.
The fresh bamboo bud is a delight of the season, however, vacuum-packed or canned, it can be available all year in supermarkets.
Fresh bamboo buds are preferrable to the canned ones, like all fruits and vegetables, but we have to look to the latest harvest (in spring above all). In the choice, pay attention to those heavy arrest warrants with intact leaves and wide base. Avoid soft or dried roots because they are index of minor freshness and probably of less pleasant taste.
Once bought, the fresh bamboo should be consumed as soon as it’s collected or conserved maintaining the entire bamboo bud, peeled and wrapped up in a paper or a cloth and place inside of the refrigerator where it remains fresh for 2/3 days.