The name konjac is probably unfamiliar to many people, it is a root plant, also known as glucosinolates. China's Sichuan Province has a lot of planting area. After nearly a decade of research, konjac has been made into konjac powder. Food made of konjac has hundreds of kinds. And research has proved that it has a variety of functions such as lowering fat and sugar, anti-cancer and laxative. Konjac contains glucosinolates, is a kind of polymer compounds, has a strong water absorption, after absorbing water volume can expand 80-100 times, after eating is not easy to be digested and absorbed. And can adsorb cholesterol and bile acids, to reduce blood pressure to reduce cardiovascular attacks have a certain effect. Konjac also contains soluble dietary fiber, this fiber is very effective in inhibiting postprandial glucose elevation, thus konjac powder and its products are ideal for diabetic patients with glucose food. Application can reduce the burden on the pancreatic islets. Particularly striking and interesting is the gel it contains, this northern gel in the intestine can form a variety of different pore sizes of semi-permeable membrane attached to the intestinal mucosa to form a defense barrier, blocking the invasion of carcinogenic substances, play a role in preventing cancer. Therefore, konjac has a variety of health care functions, often eat konjac food is good for the body.

China's konjac producing areas are mainly distributed in the cloud, Guizhou, Sichuan, southern Shaanxi and western Hubei, to the Sichuan basin around the mountainous areas of konjac resources are most abundant. Sichuan konjac producing areas are mainly distributed in the east of Sichuan's Dabashan mountainous area, southwest of the Jinsha River Valley is the country's most important white konjac producing areas