The konjac is a perennial herb. Tuber compressed spherical, 7.5-25cm in diameter, the top of the central more or less concave, dark reddish brown; neck around the birth of most fleshy roots and fibrous fibrous roots.

Petiole 45-150cm long, base 3-5cm thick, yellowish green, smooth, with greenish brown or white patches. Leaf blade green, 3-lobed; inflorescence stalk 50-70cm long, 1.5-2cm thick, same color as petiole.

Flowers are dark purple, berries are spherical or oblate, yellowish-green when ripe. Flowering April-June, fruiting August-September.

Expanded Information:

Millaberry is found in open forests. p>The miller's yam is born or cultivated in the understory of sparse forests, forest margins, or moist ground along stream valleys. Prefer warm and humid climate. Do not tolerate low cold, avoid direct sunlight, bud resistance. It is advisable to choose a deep, loose soil, good ventilation and drainage, rich in organic matter, light sandy loam, forest floor cultivation.

Milling taro reproduction for the use of seed and bulb reproduction. Seeds are sown, and small bulbs are raised for transplanting: hot seeds are harvested in the summer and sown in the spring after being sand-harvested and overwintered.

Daily in addition to the konjac seen in the dessert store, the market also has konjac tofu, konjac vermicelli, vegetarian jellyfish (a kind of imitation meat and vegetarian dishes) and other konjac food. Raw konjac is poisonous, if you do not know how to cook and handle, do not just dig to eat.

In terms of nutrition, konjac fine powder in most of the dietary fiber (74.4%), which is mainly water-soluble dietary fiber (glucosinolates), protein content of 4.6%, starch is also not much, fat is almost none, in addition to a number of vitamins (such as vitamin B2, niacin) and a variety of minerals (such as calcium, iron, zinc, selenium).

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