A comparative evaluation of chemical composition and nutritional value of bamboo rice and major cereals reveals the potential utility of bamboo rice as functional food

Abstract

Bamboo rice refers to the edible seeds collected from bamboo plants, but the nutritional and chemical compositions of bamboo rice are unknown. Here, we evaluated the nutritional value of two types of bamboo seeds by comparing them to rice and wheat. The fiber, protein, and microelement contents were much higher in bamboo seeds than in rice and wheat seeds. The flavonoids content was 5- and 10-folds higher in Moso bamboo seeds than in rice and wheat seeds, respectively. Amino acid profiles exhibited that most of amino acids were abundant in bamboo seeds compared to rice and wheat seeds. While water-soluble B vitamins and fatty acids in bamboo seeds were similar to those in rice and wheat seeds. Accordingly, rice and wheat may thus be substituted by bamboo rice which is a potentially functional food. Its high flavonoid content may be further exploited by the food industry.

Keywords

• Bamboo seeds
• Rice
• Wheat
• Chemical composition
• Nutritional value