Substrate
Bamboo shoot
Bambusa tulda
9 named fermented preparations, across 6 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Ekung | India | unknown | - | - |
| Eup | India | unknown | - | - |
| Hirring | India | unknown | - | - |
| Jiang-sun | Taiwan | unknown | - | - |
| Mesu | India, Nepal, Bhutan | unknown | - | - |
| Naw-mai-dong | South East Asia, Thailand | unknown | - | - |
| Soibum | India | unknown | - | - |
| Soidon | India | unknown | - | - |
| Tuaithur | India | unknown | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Bamboo shoots, cooked, boiled, drained, with salt | 240 | 11 | SR Legacy |
| Bamboo shoots, raw | 4 | 27 | SR Legacy |
| Bamboo shoots, cooked, boiled, drained, without salt | 4 | 12 | SR Legacy |
| Bamboo shoots, canned, drained solids | 7 | 19 | SR Legacy |
| Bamboo shoots, cooked | 15 | 41 | Survey (FNDDS) |