According to Dr. Tran Thi Tra Phuong, Nutrihome Nutrition Clinic system, bamboo shoots are used as food in many forms such as fresh, dried, and canned bamboo shoots. They are rich in fiber and phytosterol, which helps prevent bad fats and reduce the risk of atherosclerosis. Bamboo shoots also contain many important nutrients such as protein, carbohydrates, amino acids, and minerals.
However, fresh bamboo shoots contain cyanide (an Acid radical (-CN), a compound of salts or Acids, with very toxic properties), 1 kg of bamboo shoots contains about 230 mg of cyanide. When eaten, under the influence of digestive enzymes, cyanide transforms into hydrocyanic acid (HCN), which can easily cause poisoning.
Fresh bamboo shoots contain very high levels of cyanide. (Illustration photo)
Poisoning usually occurs about 30 minutes after eating, with symptoms such as vomiting, nausea, headache, and dizziness. In severe cases, the patient may experience convulsions, jaw stiffness, rigidity, respiratory failure, cyanosis, and coma. The use of bleach in the preservation of fresh bamboo shoots also poses a potential risk to food safety.
To make the dish delicious and safe, you need to choose and process bamboo shoots properly. Some important notes are choosing fresh bamboo shoots, processing them yourself, not soaking them in bleach. Families need to wash and soak bamboo shoots in salt water or rice water for about 30-45 minutes. Then, you should boil them at least 2-3 times in water for 15-20 minutes before cooking. During the boiling process, you need to open the lid to let the toxic substances evaporate.
Preparing bamboo shoots is a very important step, helping to naturally remove toxins, you should do it correctly. If there are symptoms of poisoning after eating, the patient needs to go to a medical facility soon for timely treatment.
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