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Botanical Name(s): Bambusa Vulgaris, Bambusa Arundinacea, Bumbusa Apous, Bumbusa Orientalls, Bumbusa Spinosa, Bambusa Nutans
Family Name: Gramineae
Kingdom: Plantae
Division: Magnoliophyta
Class: Magnoliopsida
Order: Poales
Family: Poaceae
Subfamily: Bambusoideae
Genus: Bambusa
Species: B. vulgaris
Popular Name(s): Bambou, Bambu, Bambu Comun, Bambu Verde, Daisan-Chiku, Gemeiner Bambus, Golden Bamboo, Grand Bambou
Parts Used: Bamboo leaves, Bamboo Exudate, Banshalochan, Tabasheer.
Habitat: Throughout India, in areas up to 2100 m in elevation

Bamboo, botanically known as bambusa vulgaris, can be described as an open, clump-type bamboo species having lemon yellow culms, with green stripes and dark green leaves. The plant can grow up to a height of 12 meters, with an 8 cm thickness. New culms shoot up in mid-summer and attain full height in less than 60 days. The plant is native to the Himalayas, but is now cultivated widely throughout tropical Asia and America. It is also present in the regions ranging from Sierra Leone to South Nigeria and other African territories. Since common bamboo enjoys plenty of moisture, keeping it well watered is a necessity for a healthy plant. It has been considered as one of the fastest growing plants on Earth.

Plant Chemicals
(+)- cellulose (41-44%), pentosans (21-23%), lignin (26-28%), ash (1.7-1.9%), silica (0.6-0.7%). Per 100 g of young shoots for green stem cultivators contain water (90g), protein (2.6g), fat (4.1g), carbohydrates (0.4g), fiber (1.1g), calcium (22.8mg), phosphorus (37mg), iron (1.1mg) and ascorbic acid (3.1mg). per 100 g os young shoots for yellow stem cultivators contain water (88g), protein (1.8g), fat (7.2g), fiber (1.2g), calcium (28.6mg), phosphorus (27.5mg) and iron (1.4mg).

Uses & Benefits of Bamboo