What is the difference between konjac jelly and jelly?

Konjac jellyThe differences with jelly are as follows:

1. The raw materials are different.

Konjac is an Araceae family.

Konjac is a perennial root-bearing tuber herb.

Konjac jelly is made from this raw material. Jelly, on the other hand, is a Western sweet, which is generally semi-solid and is made from edible gelatin.

It is made by adding water, sugar, fruit juice and other ingredients.

2. The applicability is different.

Compared with ordinary jelly, konjac jelly is more suitable for people who want to eat, with the characteristics of low calorie, low fat and high fiber, so you don't have to worry about getting fat and other problems; The calorie, sugar content, and fat content of ordinary jelly will be a little higher, so you can't be greedy when you eat it.

3. The nutritional value is different.

Konjac is rich in konjac polysaccharides, as well as a variety of vitamins and mineral elements such as potassium, phosphorus, and selenium, which has almost no calories, and is extremely easy to absorb water and swell to produce a sense of satiety, so it is a healthy food that can be eaten by adults and children. However, ordinary jelly only has a small amount of vitamins and minerals, and adds more sugar, pigments and other edible additives, so the nutritional value is not high, and it is not suitable to eat more.

Pay attention to eating konjac jelly

1. Everyone should pay attention to eating konjac jelly, children about one year old cannot eat jelly, so as not to block the throat and cause suffocation.

2. In addition, we should pay attention when eating konjac jelly, and we should not eat more, although konjac jelly is rich in certain nutrients and calories are not high, but eating a large amount of it is not conducive to people's health.

1. Different nutrients:Jelly contains only a small amount of vitamins and minerals. Konjac jelly is rich in nutritional value, containing starch and various vitamins, etc.

2. Different raw materials:Konjac is a plant that has been one of the medicinal herbs in ancient Chinese books since ancient times. Jelly is a sweet food that is semi-solid and is made from edible gelatin with water, sugar, fruit juice.

3. Different calories:Konjac jelly is lower in calories than jelly and low in fat.

Konjac jelly and jelly contraindications:

Children around 1 year old should not eat jelly, because children at this period still have few teeth, can not chew and crush jelly normally, once sucked in, block the glottis, and will suffocate to death in a few minutes.

Because jelly is gelatinous, it is difficult to unclog even and requires surgery.

It is also best for older children not to eat jelly by snorting, but rather to bite or take it with a small spoon.

Although most jelly packaging generally has instructions such as "Caution: young children and the elderly should not swallow it to prevent choking" and "Babies should not eat", the parents and children interviewed said that they did not pay attention to these instructions before eating the jelly.

One, the categories are different

1. Jelly category: Jelly is a Western sweet, made from edible gelatin with water, sugar, and fruit juice. Also known as gel, it has a crystal clear appearance, bright color and soft taste. It belongs to the category of snacks.

2. Konjac category: Konjac (scientific name: Amorphophalms konjac), a perennial root-bearing tuber herb of the Araceae family.

Native to India, Ceylon, and the Malay Peninsula, it has been cultivated in southwest China for many years, and has been one of the medicinal herbs in ancient Chinese books since ancient times. It belongs to the category of plants.

Second, the morphological characteristics are different.

1. Jelly morphological characteristics: jelly is semi-solid, with different shapes, round and square, etc.

2. Konjac morphological characteristics: konjac underground tubers are flat and round, like large water chestnuts, with a diameter of more than 25 cm, and the underground tubers of konjac can be processed into konjac powder for consumption, and can be made into konjac tofu, konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and other foods.

Third, nutrition is different.

1. Jelly nutrition: a small amount of vitamins, sugars, a small amount of minerals.

2. Konjac nutrition: It is very nutritious, containing 35% starch, 3% protein, as well as a variety of vitamins and mineral elements such as potassium, phosphorus, selenium, etc., and also contains konjac polysaccharides required by humans, that is, grape mannan up to more than 45%, and has the characteristics of low calorie, low fat and high fiber.

1. Different categories.

Konjac is a perennial root-tuber herb of the family Araceae.

Jelly is a Western sweet in semi-solid form and is made from edible gelatin with water, sugar, fruit juice.

2. The production process is different.

Konjac is dug in summer and autumn, removed from the stems, leaves and fibrous roots on the ground, washed, and air-dried in a cool place.

Oligosaccharides are also added to some jellies, which have the effect of regulating intestinal flora, increasing good bacteria such as bifidobacteria, strengthening digestion and absorption, and reducing the probability of disease.

The differences between konjac jelly and regular jelly are as follows:1. Different categories.

1) Konjac is a perennial root-tuber herb of the family Araceae.

2) Ordinary jelly jelly is a Western sweet, semi-solid, made from edible gelatin with water, sugar, and fruit juice.

2. Applicable groups of people are different:

1) Konjac jelly is more suitable for people who want to eat, with the characteristics of low calorie, low fat and high fiber, so you don't have to worry about getting fat and other problems;

2) The calorie, sugar and fat content of ordinary jelly will be a little higher, so you can't be greedy when you eat it.

3. The production process is different

1) Konjac is dug in summer and autumn, removed the stems, leaves and fibrous roots on the ground, washed, and air-dried in a cool place.

2) Jelly is completely solidified by the gelatin action of gelatin, and different molds can be used to produce finished products with different styles and shapes. Under normal circumstances, jelly products are made through processing processes such as jelly liquid modulation, mold installation, and refrigeration.

Precautions for eating jelly:Children under the age of the age should not eat jelly.

2. Don't smoke jelly, squeeze it out of the shell or dig it out with a spoon to eat.

3. Don't play with jelly in your mouth.

4. Don't laugh or make trouble when eating jelly. Respectfully.

The above content reference: Encyclopedia - Jelly.

The above content reference: Encyclopedia - Konjac Jelly.

1. Different production materials: konjac jelly is mainly made of konjac jelly powder as raw material, plus caster sugar, water, syrup, etc., while ordinary jelly is usually made of edible gelatin with water, sugar, juice and other materials.

2. Different applicability: Compared with ordinary jelly, konjac jelly is more suitable for individuals who want to eat, with the characteristics of low calorie, low fat and high fiber, even if you eat some excessively, you don't have to worry about getting fat and other problems, but it has certain benefits to the body, and the sweetness and fat content of ordinary jelly will be a little higher, so you should eat it in moderation.

3. Different characteristics: jelly is semi-solid, with different shapes, round and square, etc. Konjac jelly is a food made from konjac jelly powder, which is a new type of jelly with a unique taste.

1. The production materials are different. Konjac jelly is mainly made of konjac jelly powder as raw material, plus caster sugar, water, syrup, etc., while ordinary jelly is generally made with edible gelatin and water, sugar, juice and other materials.

2. Applicable groups of people are different:Jelly is a kind of food suitable for all ages, and the market is relatively wide. Compared with ordinary jelly, konjac jelly is more suitable for people with ** needs.

Because it has the characteristics of low calorie, low fat and high fiber, even if you occasionally eat too much, you don't have to worry about obesity and other problems. Ordinary jelly is slightly higher in both sweetness and fat content, so you need to pay attention to the appropriate amount when eating.

3. The taste is different. Ordinary jelly is semi-solid and has a Q-elastic taste. As a new type of jelly, konjac jelly has a more unique taste.

4. The heat is differentKonjac jelly is lower in calories than jelly and low in fat.

The above content reference: Encyclopedia - Konjac Jelly.

Encyclopedia - Jelly.