通过对分布在大理鸡足山云南箭竹的两个不同变异类型香笋竹和东坡竹竹笋营养成分的分析，得出：云南箭竹竹笋中水分含量较高，其中香笋竹竹笋含水量为93.43%，东坡竹笋含水量为92.92%；香笋竹粗纤维的含量与东坡竹笋粗纤维的含量差异不大；香笋竹笋蛋白质、总糖的含量略高于东坡竹蛋白质和总糖的含量，粗脂肪含量在竹笋中比较少。云南箭竹笋含有丰富的无机元素，其中香笋竹笋灰分含量为11.20%，东坡竹笋灰分含量为15.20%。香笋竹笋口感与风味好于东坡竹笋主要是由于单宁的含量，以及总糖、甘氨酸、天冬氨酸和游离谷氨酸等基本营养物质存在差异。

The nutrition constituents in bamboo shoots of two variation types of Fargesia yunnanensis were determined as followed: Water was the major constituent of bamboo shoot, making up 93.43% in Fargesia yunnanensis Xiangsunzhu and 92.92% in Fargesia yunnanensis Dongpozhu respectively. There was no remarkable difference of the crude fiber’s content between Xiangsunzhu and Dongpozhu, which made up 11.80% and 11.94% respectively ( The shoots contain less crude fat). The content of protein and total sugar in Xiangsunzhu was higher than that of in Dongpozhu bamboo shoots. The shoots of both types are rich in inorganic elements, which is 11.20% in Xiangsunzhu shoots and 15.20% in Dongpozhu shoots. The taste and the flavor of Xiangsunzhu was better than that of Dongpozhu, due to the discrepancy of the contents of tannin and the basic nutrition in two kinds of bamboo shoot, such as total sugar, gly, aspartate and dissolvable glu.