The whole plant of konjac is poisonous and cannot be consumed directly. If you eat konjac, you need to grind the tubers, wash the water to remove the juice, add lime and boil and then condense to make a gel-like edible form. Simply put, roughly processed konjac products are very dark in color, brown, relatively coarse particles, and a bit fishy.

Konjac is a general term for the genus Konjac in the family Tennessee, cultivation belongs to the potato taro crops. Konjac is rich in carbohydrates, low calorie, protein content is higher than potato and sweet potato, rich in trace elements, but also contains vitamin A, vitamin B, etc., especially glucomannan content is rich, with weight loss, lower blood pressure, lower blood sugar, detoxification and laxative, anti-cancer calcium and other effects.

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Extended information:

Konjac-made food

1, konjac tofu

Konjac tofu as a traditional food

2, konjac vermicelli

Vermicelli is generally made of crops with high starch content, the raw materials mainly include legumes such as mung beans, cereals such as rice, potatoes such as sweet potatoes, potatoes, etc., these single starch production of vermicelli is usually easy to break, easy to crumble, muddy soup and other problems. Using the properties of konjac glucan such as gelatinization, viscosity, thickening, stabilization, etc., konjac flour and other starches can be used instead of alum to improve the elasticity and toughness of vermicelli.[2]? [2]?

3, konjac cake

Konjac cake is the use of konjac glucan gelatinization, thickening, stability, water retention and other characteristics of the traditional cake production process by adding konjac flour, through the optimization of the recipe and improve the process of cake production.

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