Classical Ayurvedic Profile & Preparation
Manipur's signature ferment — bamboo shoots soured in their own culture; the electric tang beneath eromba and kangsoi.
Traditional Preparation (Samskara)
Use as a souring condiment in stews; fermentation and cooking together neutralize the raw shoot's harshness.
Classical Provenance: Manipuri tradition.
Synergistic Combinations (Samyoga)
- eromba (mashed vegetables with chili)
- kangsoi (vegetable stew)
- small amounts as souring agent
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: thyroid conditions (bamboo shoot goitrogens, large regular amounts)
- Contraindication: high pitta, acidity
- Contraindication: properly fermented/cooked only (raw shoot cyanogens)
Verified USDA Nutrition Facts for Fermented bamboo shoot (soibum)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 2 tbsp (25g):
| Nutrient | Per 100g | Per Serving (2 tbsp) |
|---|---|---|
| Energy (Calories) | 16 kcal | 4 kcal |
| Protein | 1.3 g | 0.3 g |
| Total Carbohydrates | 1.7 g | 0.4 g |
| Dietary Fiber | 1.6 g | 0.4 g |
| Total Sugars | 0.09 g | 0.02 g |
| Total Fat | 0.3 g | 0.09 g |
| Calcium | 10.0 mg | 2.5 mg |
| Iron | 0.33 mg | 0.08 mg |
| Magnesium | 8.3 mg | 2.1 mg |
| Phosphorus | 39.6 mg | 9.9 mg |
| Potassium | 422 mg | 106 mg |
| Sodium | 1 mg | 0 mg |
| Zinc | 0.37 mg | 0.09 mg |
| Copper | 0.14 mg | 0.04 mg |
| Manganese | 0.42 mg | 0.10 mg |
| Selenium | 2.6 µg | 0.6 µg |
| Vitamin C | 15.7 mg | 3.9 mg |
| Vitamin A (RAE) | 0 µg | 0 µg |
| Vitamin E | 0 mg | 0 mg |
| Vitamin K | 1.1 µg | 0.3 µg |
| Thiamin (Vitamin B1) | 0.06 mg | 0.01 mg |
| Riboflavin (Vitamin B2) | 0.06 mg | 0.01 mg |
| Niacin (Vitamin B3) | 0.25 mg | 0.06 mg |
| Vitamin B6 | 0.13 mg | 0.03 mg |
