In terms of nutritional components, konjac tuber conforms to the characteristics of controlling blood sugar, increasing satiety, low starch content, low calorie and low fat content in diabetic patients. The calorie per100g of konjac is 9 kcal, the calorie per100g of konjac filament is 6 kcal, and the calorie per100g of konjac noodles is 17 kcal (the calorie of rice with the same weight is 1 16 kcal.
Konjac contains less starch, about 1.5%, and low fat, about 0. 1%.
More importantly, konjac contains a magical ingredient called glucomannan, with a content of more than 60%. It is an ideal soluble dietary fiber with the characteristics of hydrophilicity, rheology, gelation, antibacterial, edibility and low calorific value.
Diabetic patients usually need to test the glycemic index of food (the ability of food to convert into glucose in the body) to control the health of diet. For example, sugar and starch in soft drinks can be converted into glucose relatively quickly and enter blood vessels. Diabetic patients must choose foods with low glycemic index, because the rapid increase of blood sugar will aggravate the production of insulin by the pancreas and lead to insulin resistance, both of which will make the postprandial blood sugar concentration rise rapidly. But konjac glucomannan has the same effect as low glycemic index food.
During digestion, nutrients reach the surface of small intestine through food flow and are absorbed. The gel formed by dissolving konjac glucomannan captures nutrients and wraps them in the gel, which can slow down the flow of food in the digestive tract. The wrapped nutrients can't be absorbed by the small intestine because they can't contact digestive enzymes. Konjac glucomannan can capture nutrients such as polysaccharide and starch in dietary sugar. Therefore, the speed of blood absorption of sugar slows down, and diabetic patients can obviously experience the stability of blood sugar after meals. The stability of blood sugar makes it more sensitive to the action of insulin, so as to avoid the huge pressure on the pancreas caused by the fluctuation of blood sugar, which is very important for diabetic patients and people who can't produce enough insulin or insulin resistance.
It is precisely because of these nutritional characteristics that konjac is widely used by nutritionists when making recipes for diabetic patients.
How do sugar friends usually eat konjac?
The first thing to note is that konjac is poisonous when eaten raw, so it must be processed when eaten. For oral administration, it must be boiled for 2 hours, and the juice should be taken. Don't eat taro residue to prevent poisoning. It is best for diabetics to choose konjac processed foods, such as konjac tofu, konjac vermicelli and konjac powder. When choosing konjac, sugar friends should choose gray konjac, which will contain all kinds of small particles, just like the fruit of konjac, which is not sticky and feels very smooth.
Secondly, diabetics can't eat konjac every day. If they simply eat it every day, which is not conducive to blood sugar regulation for a long time, hypoglycemia will occur. The content of alkaloids in konjac is high, and the patient's liver glycogen storage is insufficient. Eating konjac every day may cause diabetic complications. Sugar friends should control the daily calorie intake and eat konjac reasonably according to the doctor's advice.
But some sugar friends think konjac is too bad and cooking is too troublesome. Sugar friends can usually choose to eat shredded konjac and tofu.
Ingredients: shredded konjac, 1 cucumber, edible salt, soy sauce, vinegar, sesame sauce, etc.
Practice: cut cucumber into shreds, blanch konjac shreds with boiling water, air-cool, stir sesame sauce with water, add appropriate amount of soy sauce, vinegar and salt to make small materials, and mix well with konjac shreds and cucumber shreds.
Ingredients: a piece of konjac tofu, 2 red peppers, a little ginger, 2 shallots, 3 garlic grains, steamed fish and soy sauce 1 spoon, salt and edible oil.
Practice: wash the konjac tofu and cut it into thin slices with uniform size, and blanch it for later use; Chop red pepper, ginger and garlic, and cut onion into sections; Put oil in the hot pot, and add konjac tofu when the oil temperature is 80% hot; Stir-fry until slightly yellow, add minced ginger and garlic, salt, steamed fish sauce and red pepper, and stir-fry for two or three minutes; Stir well and serve.
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