Konjac is a plant of the genus Konjac in the family Asparagaceae.

Konjac, also known as Konjac taro, konjac, beautiful Konjac, is a perennial herbaceous plant. The underground tuber is oblate, large, with stout petiole, garden columnar, light green with dark purple spots, palmately compound leaves, grows under the sparse forests, and is multi-functional in dispersing toxins, nourishing the face, opening up the veins, lowering blood pressure, losing weight, and appetizing.

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Value effect:

Konjac underground tubers are very nutritious, containing starch, protein, and a variety of vitamins and potassium, phosphorus, selenium, and other mineral elements, but also contains human needs of the konjac polysaccharide, and has a low-calorie, low-fat and high-fiber characteristics. Can be processed into konjac powder for consumption, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat, juice konjac silk and other foods. Konjac food is not only flavorful, pleasant taste, but also weight loss and fitness, treatment and anti-cancer effects.

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