The origin is Hubei, and it is generally sold in the south. There is no konjac in the north, but you can buy konjac products now. They are sold in the supermarket. There is a cold salad in the supermarket, which is white, small and chewy. That's konjac tofu, a processed product of konjac. And those are white, like vermicelli, small rolls, wrapped in transparent plastic, with some water in them. That's also a konjac product. Some supermarkets sell them in freezers. In the southern market, there are people who sell konjac tofu, which is brown and as big as tofu. Anyway, the more konjac products I see are konjac tofu (white, packaged. Not brown by weight on the market), konjac fans.

/c？ word = % C4 % A7 % D3 % F3 & amp； URL =/00/22/hart icle 17062200% 2 eshtml & amp； b= 14。 A = 0 & User = Baidu

Amorphophallus konjac, alias Amorphophallus konjac, Amorphophallus konjac taro, Amorphophallus konjac, Ophiopogon japonicus, Amorphophallus konjac. Native to East India and Sri Lanka, there are primitive species in the tropical forests of East India. It is widely cultivated in tropical and subtropical Asian countries. China is cultivated in Yunnan and Sichuan provinces and the middle and lower reaches of the Yangtze River.

Cultivated population of perennial herbs of Amorphophallus in Araceae. Konjac tuber is rich in starch and pectin, which is toxic. They must be boiled with lime water before they can be eaten or brewed. They are often used to make konjac tofu. It also has the effects of reducing blood lipid, serum cholesterol, reducing swelling and attacking toxin, and is also an important additive and chemical raw material.

konjac

China dietotherapy network

Also known as grinding taro, pedicel lotus, taro, snakehead grass, pedicel rhizoma arisaematis and so on. It belongs to the same family as taro and belongs to Araceae in plant classification. Konjac is a traditional food with low calorie and high cellulose. In recent years, konjac food is popular all over the world because of its peculiar health care and medical effects, and it is called "magic food".

Amorphophallus konjac contains unique nutrition. According to the analysis, every100g of Amorphophallus konjac spherical stem contains up to 50g of grape mannan, glucose, fructose, sucrose and so on. Every100g of konjac flour contains protein 4.6 mg, fat 0. 1 mg, calcium 45 mg, phosphorus 272 mg, iron 0. 6 mg, zinc 2.05 mg, manganese 0.88 mg, chromium 0.25 mg and copper 0.1mg. Recent studies have proved that glucomannan contained in konjac has a good effect on lowering blood sugar in diabetic patients. Because of its large molecular weight and high viscosity, it can delay the absorption of glucose and effectively reduce postprandial blood sugar, thus reducing the burden on islets. Because of its strong water absorption and low calorie, it can not only increase satiety, reduce hunger, but also lose weight. It is an ideal food for diabetics and dieters.