What chemical compound must be leached out of fresh bamboo shoots by extended boiling for detoxification?
Answer
Cyanogenic glycosides
Fresh bamboo shoots naturally contain cyanogenic glycosides, which are toxic compounds. The critical preparation step mandated before consumption involves leaching these substances out. This process is typically achieved by boiling the shoots extensively in water, often for an extended period. Failure to remove these compounds results in an unappealing, acrid, and bitter taste, and can render the food unsafe for consumption. This mandatory pre-treatment differentiates bamboo shoot preparation from simple blanching done to set color or slightly soften other vegetables.
Related Questions
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