Bamboo, one of the oldest and fastest growing plants in the world, could play a fundamental role as it is a sustainable and nutritious food, rich in protein, dietary fiber, minerals and vitamins.
According to a study published in the scientific journal Trends in Food Science
Scientists point out that due to expected population growth in the coming decades, bamboo has the potential to become a sustainable and nutritious source to feed future generations and ensure food security.
Its rapid growth and maturation, combined with its ability to regenerate in a short period of time with little water and without the need for fertilizers, make it a highly renewable and ecological resource. Plus, its natural pest resistance eliminates the need for pesticides, making it even more attractive as an environmentally friendly option.
Not only can bamboo shoots help prevent diseases such as obesity, diabetes and cancer, but they also offer significant antioxidant and antimicrobial properties. These characteristics make them especially valuable in the fight against cellular damage.
China is the largest producer of bamboo in the world, with around 6.4 million hectares of forests with this plant. It is estimated that between 25 and 35 million tonnes of shoots are produced each year within this forest area, but only a third is harvested for consumption. Of the 800 species of bamboo found in China, only 153 are considered edible, and of those, only 56 are classified as “high quality,” according to the research.
