1, different categories, Amorphophallus, Araceae, perennial tuberous herbs. Jelly is a western-style dessert, semi-solid, made of edible gelatin with water, sugar and fruit juice.

2, the production process is different, konjac is dug in summer and autumn, the stems and leaves and fibrous roots on the ground are removed, washed and dried in the shade. Jelly is completely solidified by gelatin. Different styles and shapes of finished products can be produced by using different molds. Generally speaking, jelly products are made by processing procedures such as jelly liquid preparation, mold filling and refrigeration.

3. Different nutritional values, konjac tubers are rich in konjac polysaccharides, especially white konjac and flower konjac varieties, with the content as high as 50-65%. Konjac polysaccharide, also known as konjac grape mannan, is a linear polymer compound composed of many mannoses and glucose connected by β- 1, 4- glycosidic bond.