Chinese experts highlight the potential of bamboo as a “sustainable” food

A team of scientists chinese has pointed out the potential of bamboo as a food source “sustainable and nutritious”capable of contributing to the diet of a growing population world.

According to a study published in the scientific journal Trends in Food Science & Technology, bamboo shoots could become a staple food of the future, given their rich composition in proteins, dietary fiber, minerals and vitamins.

The team led by Wu Liangru, from the National Bamboo Research Center of China, highlighted that bamboo not only offers a “sustainable food alternative”but also “generates trade and export opportunities that can drive the growth of local economies.”

Bamboo shoots provide seven of the nine essential amino acids required by humans, surpassing vegetables such as spinach and pumpkin in iron content.

Additionally, these sprouts are a source of carbohydrates such as dietary fiber and contain less fat.

Scientists point to “exponential population growth” in the coming decades and assure that bamboo, due to its “high nutritional value” and its “rapid growth and maturation”, can become a “resource sustainable of nutrition” to feed future populations and “maintain food security.”

Bamboo, often associated with pandas, is a common ingredient in Chinese cuisine and is prepared in different ways: pickled, fermented, dried, canned, frozen, made into juice and powder, and cooked fresh like other vegetables.

However, the study notes that the use of bamboo shoots in the current food industry faces limitations, including the level of “toxicity” and “sensory aspects”which must be addressed for bamboo to be adopted as a global food staple.

Experts urge to combine “efforts to increase your knowledge” already “carry out long-term studies” about food.

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