Is it better for bamboo shoots to turn white or yellow

There are advantages and disadvantages to whether bamboo shoots turn white or yellow. Fresh bamboo shoots are best when the shell is light yellow and the flesh is milky white. If they turn yellow after storage, it may be due to oxidation or spoilage, and it needs to be judged based on the specific situation. White bamboo shoots usually indicate good freshness, especially newly dug spring bamboo shoots. The shell of the bamboo shoot is light yellow with fuzz, and the inner coat and flesh of the bamboo shoot are milky white or light yellow. The texture is crispy and tender, with sufficient moisture. This type of bamboo shoot has a high content of dietary fiber and amino acids, with a sweet and non astringent taste, suitable for cold mixing, stir frying or stewing soup. But some varieties, such as hairy bamboo shoots, have a slight green color. If only the tips of the shoots turn white and the base turns yellow, it may be due to differences in light during the growth process, which does not affect consumption.

The yellowing of bamboo shoots depends on the situation: if the shell of the bamboo shoot naturally dries and turns yellow like a winter bamboo shoot, it is a normal phenomenon during the mature stage. If the flesh of the bamboo shoot remains white after peeling, it can be eaten; If there are large areas of yellow spots or browning on the bamboo shoots, they may oxidize or mold due to prolonged storage, and are not edible when accompanied by a sour and rotten taste. Partially processed dried bamboo shoots may appear unnaturally bright yellow after sulfur fumigation, and need to be soaked and rinsed to remove residues. The vitamin C and B vitamins in yellowed bamboo shoots may be partially lost, but the mineral content does not change much. After thorough heating, heavy flavored dishes such as braised bamboo shoots can still be made.

When selecting bamboo shoots, it is recommended to observe whether the incision is moist and whether there is any odor. Yellow bamboo shoots should be thoroughly blanched to remove oxalic acid. Bamboo shoots that have not been shelled during storage can be wrapped in a damp cloth and refrigerated. After cutting, they should be soaked in water and the water should be changed daily. Bamboo shoots are rich in dietary fiber and potassium, but those with weak gastrointestinal function should control their consumption and avoid consuming high calcium foods that can affect mineral absorption. If black spots or increased mucus are found inside the bamboo shoots, they should be discarded immediately.