Not every food contains purine or substances that can produce purine, and although gout is a purine metabolism disorder, not all foods containing purine cannot be eaten, it is just a restriction, just like it is impossible for people with diabetes not to eat it.

Same with sugary foods!

Each 100 grams of konjac contains 2.2 grams of protein, 0.1 grams of fat, 17.5 grams of carbohydrates, 19 mg of calcium, and 51 mg of phosphorus.

In addition, it also contains a large amount of konjac mannose, vitamins, plant fiber and a certain amount of mucus protein.

Does it contain purine?

Konjac Konjac is a perennial grass plant.

The underground tubers are oblate spherical, large, with thick petioles, cylindrical, light green, with dark purple spots, and palmate compound leaves. They grow in sparse forests and have the functions of dispersing toxins, nourishing the skin, unblocking the meridians, lowering blood pressure, losing weight, appetizing, etc.

Multifunction.

Glucomannan, the main ingredient of konjac, is rich in dietary fiber, various amino acids and trace elements. Regular consumption has many benefits to the human body: (1) Cleans the stomach and intestines, helps digestion, and prevents and treats digestive system diseases.

(2) Reduce cholesterol and prevent and treat high blood pressure.

(3) Prevent and treat obesity and prolong life.

(4) It has a good effect on preventing and treating diabetes.

Konjac is a beneficial alkaline food. For people who eat too much animal-based acidic foods, eating konjac together can achieve a balance of food acid and alkali, which is beneficial to human health.

Rich and colorful konjac food will have broad prospects.

Konjac is the general name for plants of the genus Konjac in the family Araceae. It is also known as Amorphophallus, Amorphophallus, Guitou, Lotus stem, Snake Liugu, etc. It is mainly produced in the tropics and subtropics of the Eastern Hemisphere. my country is one of its origins, including Sichuan, Hubei, Yunnan, It is distributed in mountainous areas in Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces.

There are many types of konjac. According to statistics, there are more than 260 varieties in the world. There are 19 species recorded in my country, of which 8 species are unique to my country.

At present, my country and Japan are the two major konjac producing countries in the world. In addition, several countries in Southeast Asia have a small amount of cultivation.

Although konjac in Japan was introduced from China, since the 1960s, the Japanese government has given strong support to the scientific and technological research and industrial development of konjac. Therefore, Japan is currently the country with the highest level of research and utilization of konjac in the world.

Moreover, konjac has become a sunrise industry.

In recent years, provinces in southern my country have also vigorously developed the cultivation of konjac, producing about 700 tons of konjac powder (mainly containing konjac polysaccharide) every year, with Sichuan Province accounting for more than 50% of the total.

The yield of konjac per mu is 5,000 to 10,000 kilograms. In the 15 years from 1984 to 1999, the unit price fluctuated between 0.3 yuan and 1.2 yuan.

Calculated based on the lowest yield per mu and the lowest price, there is still a profit of 1,500 yuan per mu.

The underground tuber of Konjac is oblate, like a big water chestnut, with a diameter of more than 25 cm. It is very nutritious, containing 35% starch, 3% protein, a variety of vitamins, potassium, phosphorus, selenium and other mineral elements, and also contains human

The required konjac polysaccharide, namely grapecomannan, accounts for more than 45% and has the characteristics of low calories, low fat and high fiber.

Konjac underground tubers can be processed into konjac powder for consumption, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and other foods.

Konjac food is not only delicious and pleasant in taste, but also has the effects of weight loss, fitness, disease treatment and anti-cancer. Therefore, it has become popular all over the world in recent years and is known as "magic food", "miraculous food", "health food", etc.

However, the whole konjac plant is poisonous, especially the tubers. After poisoning, the tongue and throat will burn, itch, ache, and swell. Folks can use vinegar and a little ginger juice, which can be taken orally or gargled.

Therefore, konjac must be detoxified through grinding, cooking, rinsing and other processing processes before consumption.

Konjac began to be cultivated in my country more than 2,000 years ago, and has a long history of consumption. In the famous work "Ode to the Capital of Shu" written by Zuo Si, a great writer in the Western Jin Dynasty, which made Luoyang Zhigui famous, it is said that "it is frozen by boiling it with ash juice, and it is frozen with bitter "Wine drowns food, Shu people treasure it." Such a record.

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.

At present, Japan is the largest consumer of konjac food in the world. At the same time, konjac has also been identified as one of the top ten health foods by the United Nations Health Organization.

Konjac has high medical value. It is recorded in the ancient Chinese medical classics "Compendium of Materia Medica", "Sanyuan Life Extension", and "Kaibao Materia Medica": Konjac is poisonous, pungent, cold in nature, and has the functions of detoxification, swelling, and anti-inflammatory properties.

It has many functions, such as resolving phlegm and dispelling accumulation, and can treat malaria, amenorrhea, boils, erysipelas, burns, mastitis, hernia, carbuncle, venomous snake bites and other diseases.

Modern medicine has a more updated understanding of konjac: First of all, grapemannan, which contains the largest content in konjac, has strong swelling power and is more viscous than any other vegetable gum. It can fill the gastrointestinal tract and eliminate hunger.

It feels good, and because it contains very little calories, it can control weight and achieve the purpose of weight loss and fitness; secondly, it has the effect of lowering fat.