Are you talking about konjac?

Amorphophallus konjac (jǔ ruò) (scientific name: Amorphophallus konjac), commonly known as konjac, is also called amorphophallus. Amorphophallus is a perennial herbaceous plant in the family Araceae. It was also called amorphous taro in ancient China. Since ancient times, konjac has been known as "gut-removing sand".

Konjac grows under sparse forests and is a beneficial alkaline food. For people who eat too much animal-based acidic foods, eating konjac together can achieve a balance between food acid and alkali. In addition, konjac also has the functions of lowering blood sugar, lowering blood lipids, lowering blood pressure, dispersing toxins, nourishing the skin, unblocking meridians, losing weight, laxative, appetizing and other functions. The whole plant of Konjac is poisonous, especially the tubers. It cannot be eaten raw and must be processed before it can be eaten. After poisoning, the tongue and throat may become burning, itchy, painful, and swollen. Folks add a little ginger juice to vinegar and take it orally or in the mouth to relieve cough.

China began cultivating konjac more than 2,000 years ago, and its consumption has a long history. According to legend, a long time ago, Taoist priests in Mount Emei, Sichuan, used konjac tuber starch to produce snow konjac tofu, which is brown in color and resembles a porous sponge. It is delicious and full of flavor, making it a treasure of Mount Emei. Later, konjac was introduced to Japan from China and was deeply loved by the Japanese. Almost every household must eat it with every meal. It is still the most popular popular food among Japanese people, and the Japanese Ministry of Health and Welfare has clearly stipulated that it must be included in the meals for primary and secondary school students. Konjac food.

Japan has a history of more than 1,500 years of cultivation and consumption, and more than 100 years of processing history of konjac powder. Although China has a history of more than 2,000 years of folk cultivation, the actual processing of konjac powder was only in the mid-1980s. Just started. At the same time, Japan is already the world's largest consumer of konjac food.

In addition, konjac has also been identified as one of the top ten health foods by the United Nations Health Organization. According to the "Compendium of Materia Medica", ancestors used konjac to treat diseases more than 2,000 years ago. Konjac contains sixteen kinds of amino acids, ten kinds of mineral trace elements and rich dietary fiber, which is effective in preventing and treating diabetes and high blood pressure. Konjac has low heat, low fat and low sugar, and is good for preventing and treating colon cancer, breast cancer and obesity. It can be said to be a first-class food that not only satisfies the appetite, but also cures diseases and strengthens the body. It can also prevent and treat many common chronic diseases of the gastrointestinal and digestive systems. It can be seen that konjac is a "god-sent medicine". There is a hundred benefits and no harm.

Medicinal value

Efficacy: Konjac is cold, pungent, and toxic; it can activate blood circulation and remove blood stasis, detoxify and reduce swelling, widen the intestines and relieve constipation, dissolve konjac phlegm and soften hardness; it is mainly used to lower blood pressure, Symptoms include hypoglycemia, scrofula, sputum core, injury, blood stasis, constipation, abdominal pain, sore throat, and gum swelling. In addition, konjac also has the functions of supplementing calcium, balancing salt, cleansing the stomach, regulating intestines, and detoxifying.

Glucomannan, which contains the largest content in konjac, has strong swelling power and is more viscous and tougher than any kind of vegetable gum. It can fill the gastrointestinal tract and eliminate hunger, and it contains very little calories. , so it can control weight and achieve the purpose of weight loss and bodybuilding;

Konjac contains a gel-like chemical substance that has magical powers of preventing and fighting cancer. Simply extract and separate mature konjac into konjac powder, and then add water to the powder and heat it to produce konjac gel. After this gel is eaten into the body, it can form a translucent film coating that adheres to the intestinal wall and hinders the absorption of various harmful substances, especially carcinogens. Therefore, konjac is also called the "anti-cancer magic coat"; Konjac also contains a natural antibiotic. Konjac powder is used as the main raw material. When combined with other raw materials to make food, konjac can form an antibacterial film on the surface of the food, which can prevent bacterial invasion, extend the storage time, and play a role in preserving freshness and preventing bacteria. effect.

Nutritional value

Nutritional ingredients: Konjac contains 35% starch, 3% protein, as well as a variety of vitamins and mineral elements such as potassium, phosphorus, and selenium. It also contains nutrients needed by humans. Konjac polysaccharide, namely glucomannan, is as high as 30%. Some species of tubers of the genus Konjac are rich in konjac polysaccharide, especially white konjac and flower konjac varieties with a content as high as 50-65%.

Function: The nutritional and health-care function of konjac is to exert the regulatory effect of dietary fiber on nutritional imbalance, such as preventing and treating constipation, lowering blood lipids, lowering blood sugar, weight loss and bodybuilding, etc. In addition, it can also be used to make contact lenses and medical optical products; adding konjac glucomannan to eye protection solution can prevent eyes and contact lenses from drying out. Konjac glucomannan gel can be used to stop bleeding and promote wound healing after disinfection; it can also be made into medicines for lowering blood lipids, lowering blood sugar, losing weight, and laxatives.

Recipes: konjac roasted duck, konjac tofu, hydrangea plum blossom shrimp balls, crispy vegetarian tendon, dashi soup with jinhua slices, roast duck, Laoganma, braised pork, steamed scallops with garlic, vegetarian mix Assorted, Konjac rose pie, etc. Konjac foods such as konjac shreds, konjac knots, konjac slices, spring fungus konjac ears, spring fungus konjac butterflies, etc. are all made from konjac powder, and some products also add kudzu powder, soybean powder, etc.

Processed foods: ⒈Konjac noodles, konjac tofu, dried konjac, konjac cookies, pure konjac cookies; there are baked and steamed ones. Baked ones are easy to get angry, while steamed ones are not. Good konjac biscuits will smell faintly of konjac, otherwise they will be over-prepared and lose their activity.

2. Boiled konjac contains polypeptides, collagen, inorganic salts, cellulose, antigens, and vitamins. It can relieve fatigue, nourish yin and kidneys, and its complex protein is more beneficial to men. It has the effects of delaying, enlarging, and thickening. Whoever uses it will know that for female friends, it can relieve menstrual anxiety, delay menopause, remove acne and beautify the skin, maintain an evergreen state, and is even more effective than sheep placenta extract! ! Suitable for all ages!

Contraindications for consumption: Raw konjac is poisonous and must be boiled for more than 3 hours before consumption.

People with indigestion should not eat too much each time.

People with skin diseases should eat less.

Konjak is cold in nature, so those with symptoms of typhoid and cold should eat less.

I hope my answer will be helpful to you, O(∩_∩)OThank you! ~