Friday, January 28, 2011

Bamboo Shoots For Stroke

Bamboo shoots are young shoots of bamboo plants that appear on the surface of the base clump. Young bamboo shoots are good to eat, so are classified into the vegetables. Bamboo shoot bamboo grove growing base section and are usually filled by bamboo hair. Morfologi conical bamboo shoots, each end "glugut" have a section like bamboo leaf tip, but the colors are brown. According to botanical classification, including grade bamboo plants.

Not all bamboo shoots can be processed into food. Bamboo is one type of bamboo that can not be processed into food, it tastes bitter. Types of bamboo shoots that taste delicious is yellow bamboo shoots, Rampal / flute, ori, and Ater. Shoots of bamboo Betung have the most delicious flavor. Betung bamboo shoots in red brown and corms (calyx end) at the end of the bamboo shoots are purple. Shoots are protected by powerful petals fluffy.

The content of main compounds in the crude bamboo shoot is water, which is about 91 percent. In addition, bamboo shoots contain protein, carbohydrates, fats, vitamin A, thiamin, riboflavin, vitamin C, as well as other minerals such as calcium, phosphorus, iron, and potassium. When compared with other vegetables, protein, fat, and carbohydrates in the shoots, do not differ much.

Bamboo shoots also have a fairly high potassium content. Levels of potassium per 100 grams of bamboo shoots is 533 mg. Foods that are full of potassium, which is at least 400 mg, may reduce the risk of stroke. The role of potassium equal to sodium, which together with chloride, helps maintain osmotic pressure and acid base balance. Potassium maintain osmotic pressure in intracellular fluid, and partly bound to protein. Potassium also helps to activate the enzyme reaction, such as pyruvate kinase which can produce pyruvic acid in carbohydrate metabolism process is usually a potassium deficiency symptoms of muscle softening.

Food fiber content in shoots was 2.56 percent, higher than any other tropical vegetable species, such as soybean sprouts (1.27 percent), cucumber (0.61 percent), and mustard greens (1, 01 percent). Lack of fiber does not cause specific symptoms, as was the case on the lack of certain nutrients. Dietary fiber is a form of complex carbohydrate compound that many artifacts on food plant cell walls. Dietary fiber can not be digested and absorbed by the human digestive tract, but it has functions that are skelter for health maintenance, disease prevention, and as an important component of nutrition therapy.

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