Konjac, containing starch 35%, 3% protein, and a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, but also contains human needs of the konjac polysaccharide, that is, glucomannan up to 45% or more, and has a low-calorie, low-fat and high-fiber characteristics. Konjac underground tubers can be processed into konjac powder for food, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat, juice konjac silk and other foods.
Konjac food is not only flavorful, pleasant taste, and weight loss and fitness, treatment of disease and anti-cancer effects, so in recent years popular around the world, and was known as "magic food", "magic food", "health food" and so on. Health food" and so on. But konjac whole plant is poisonous, to the tuber for the most, after poisoning tongue, throat burning, itching, swelling, folk with vinegar and ginger juice a little, internal or gargle can be rescued. Therefore, konjac must be eaten before grinding, steaming, rinsing and other processes detoxification.
The morphology of konjac is characterized by complexity, with which it can be made into bread or sliced meat and other foods, you if you have the opportunity to see the konjac will know the magic of it, but we must be careful to eat konjac Oh, it is poisonous.