What is konjac? What are the ingredients?

Konjac is the general name of the genus Amorphophallus in the family Araceae, which belongs to the potato crop in cultivation.

Konjac likes to be warm and moist, the suitable temperature is 20 30, 25 is the optimal temperature, and the suitable relative humidity is 80% 90%, that is, konjac likes a long temperature period and is not suitable for hot and dry places.

As early as 3,000 years ago, China began to cultivate and use konjac, and there are rich konjac resources in the hilly areas of the southern provinces of Zhongqiaohongyu, the Daba Mountain area of the Qinling Mountains, the Sichuan Basin, the Yunnan-Guizhou Plateau, southern Yunnan and Taiwan.

There are six kinds of konjac with high utilization value: flower konjac, white konjac, Tianyang konjac, Ximeng konjac, Yule konjac and Menghai konjac. Konjac is cultivated on a large scale in China and Japan.

Konjac shopping guide

Commercially available konjac products include konjac blocks, konjac shreds, konjac meal replacement powder, etc.

The color is different only because of the different processing methods. If you eat it, you should grind the tuber, wash off the juice with water, add lime, boil it and then condense it, and finally make it into a gelatinous edible form.

To put it simply, the rough-processed konjac products are very dark in color, brown, relatively coarse in particles, and a little fishy. The color of konjac products with a fine degree of processing is generally off-white, with almost no impurities, and the particles are also very uniform and have no fishy smell. Many konjac meal replacement powders are refined, so they are generally white.

When buying konjac processed products, you should read the ingredient list carefully, if the ingredients are konjac, then the main nutritional value is not much different from konjac pieces. Of course, there is also a difference between the two processing methods, and the white finished products are slightly higher. Therefore, you can buy according to your personal preferences and needs.

The above content reference: Encyclopedia - Konjac.

The raw material for the production of konjac is konjac, konjac is a kind of herbaceous plant, raw konjac can not be eaten directly, it needs to be put in a pot to be thoroughly cooked and cooked thoroughly before eating. It takes at least 2 to 3 hours to cook konjac, but what is sold in supermarkets is processed mountain konjac that can be easily heated and eaten. <

The raw material for konjac is konjac, konjac is a kind of herbaceous plant, raw konjac can not be eaten directly, it needs to be put in a pot to be thoroughly cooked and cooked thoroughly before eating. It takes at least 2 to 3 hours to cook konjac, but what is sold in supermarkets is processed konjac, which can be simply heated and eaten.

Summary. Hello, konjac is the general name of the genus Konjac in the family Araceae, and it belongs to potato crops in cultivation.

Hello, konjac is the general name of the genus Konjac in the family Araceae, and it belongs to potato crops in cultivation.

Konjac is mainly composed of glucomonnose, a variety of dietary fiber, and also contains a variety of amino acids and trace elements, and regular consumption is very beneficial to human health. The konjac cultivated in China is mainly distributed in the west of Shaanxi-Zheng Duanxi, Yunnan, Guizhou, Sichuan, Hubei and other places, among which the resources in the old area of Shengchuan Jiancong are the most abundant.

What does konjac look like Shape: The tuber of konjac is oblate and spherical, the top ** will be concave, the color is dark reddish-brown, and there are many fleshy roots and fibrous fibrous roots at the neck. Leaves:

The konjac leaves are green, 3-lobed, petioles yellow-green, smooth, with patches on them, and the patches are white or yellow-green in color. Color: The flowers of konjac are dark purple, and the fruit is pure and spherical or oblate-spherical, and yellow-green when ripe.