Young bamboo sprouts are used in cookery as vegetable. Sprouts that only just appear from the soil, are covered with very strong dark brown leaves which should be moved away before culinary treatment.
The Japanese use bamboo sprouts widely in national cuisine, but in Russia and Europe bamboo is not very prolate plant. But you can use canned sprouts.
Bamboo sprouts are rich in the vitamins B2 and E. They contain 90% of water and a lot of cellulose. Bamboo sprouts are very low-calorie (11-12 kcal/100 g). So they may be used in dietic food.
