What is konjac made of?

Konjac is not made of things, but a kind of plant. It was called arum in ancient times and has a history of more than 2,000 years. Many people mistakenly think that taro and taro are the same plant, but they are actually two completely different plants. It is mainly distributed in Japan, Vietnam, China, Myanmar and other countries. Among them, the largest place of origin in China is Sichuan.

Konjak is rich in carbohydrates, low in calories, has higher protein content than potatoes and sweet potatoes, is rich in trace elements, and also contains vitamin A, vitamin B, etc., especially glucomannan, which has the effect of losing weight. effect.

Extended information:

Purchasing tips: Commercially available konjac products include konjac cubes, konjac shreds, konjac meal replacement powder, etc. The difference in color is simply due to the different processing methods. The whole konjac plant is poisonous and cannot be eaten directly. If it is eaten, the tubers must be ground, washed with water to remove the juice, add lime, boil and then solidify, and finally make it into a gel-like edible form.

To put it simply, rough-processed konjac products are very dark and brown in color, with relatively coarse particles and a bit fishy smell. Finely processed konjac products are generally off-white in color, with almost no impurities, uniform particles, and no fishy smell. Many konjac meal replacement powders are highly processed, so they are generally white.

When purchasing konjac processed products, read the ingredient list carefully. If the ingredient is konjac, the main nutritional value is not much different from that of konjac cubes. Of course, the prices of products produced by the two processing methods are also different. The price of white finished products is slightly higher. Therefore, everyone can buy according to their personal preferences and needs.

Reference materials:

Baidu Encyclopedia - Konjac