Comparison and assessment of nutritional composition in shoots of six bamboo species in Southeast China

The introduction of bamboo species is one of the strategies used to enrich edible fresh bamboo shoots resources across diverse regions. However, there is a lack of investigation on the adaptability of bamboo species and the nutritional profiles of their shoots post-introduction. In this study, the nutritional components of bamboo shoots from six bamboo species that have been successfully introduced were compared and evaluated. These six bamboo species possess shoots rich in soluble sugar, soluble protein, and crude fibre. Furthermore, the shoots exhibit significant concentrations of potassium and iron, along with an abundance of amino acids. Notably, the amino acid content is highest in the apical region of the bamboo shoot, followed by the middle section, with the base having the lowest levels. When evaluated through several assessment systems, the shoots exhibited varying scores and rankings. A comprehensive evaluation approach was then utilized to assign final scores and rankings to all six species. Recommendations are provided for the selection of high-quality nutrient-dense bamboo shoots grown in the same field following successful introduction.