Konjac, also known as konjac.

Konjac is a general name for the genus Amorphopha llus Blume in the family Araceae, and is cultivated as a potato and taro crop.

Konjac likes warm and humid, the appropriate temperature is 20 ~ 30 ℃, 25 ℃ for the optimal temperature, the appropriate relative humidity of 80% ~ 90%, that is, the konjac like the long period of warmth and discomfort of the heat, dry places.

As early as 3,000 years ago, China has begun to cultivate and utilize the konjac, in China's southern provinces in the hilly areas, the Qinling Dabashan region, the Sichuan basin, Yunnan-Guizhou Plateau, Yunnan and Taiwan and other places have rich resources of konjac. As early as in the "Herbal Atlas", "Compendium of Materia Medica" and other ancient books have records, konjac is cold, taste flat, into the medicine can be eliminated swelling and poison, the main treatment of carbuncle sores, swelling and poisoning, scrofula and other diseases.

Expanded

In addition to the konjac in the dessert store, there are konjac tofu, konjac vermicelli, vegetarian jellyfish (a kind of imitation meat vegetarian) and other konjac food on the market. Raw konjac is toxic, if you don't know how to cook and handle, don't just dig to steam and eat. In terms of nutrition, konjac fine powder in most of the dietary fiber (74.4%),

which is dominated by water-soluble dietary fiber (glucosinolates), the 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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