What is konjac.
Konjac, this seemingly peculiar name, is actually a plant that belongs to the genus Konjac in the family Araceae. Its scientific name is konjac, and in some places it is also called "konjac". Konjac is native to China and is now cultivated in many tropical and **zone regions of the world.
The morphological characteristics of konjac are very unique. Its tubers are oblate and spherical in shape, usually between 10 and 20 cm in diameter. The tubers are brownish-yellow in color with some purple markings. The leaves of konjac are large, shield-shaped and can grow to more than a meter. The color of the leaves is green with some grayish-white markings on the surface.
Konjac is very versatile. First of all, konjac tubers are an important ingredient and are widely used in cooking. It has a unique taste, a bit like jellyfish skin, and a bit like jelly. Konjac is high in dietary fiber and contains almost no calories, which is very beneficial for weight control and maintaining good health. In addition, konjac also has the effects of lowering blood sugar, blood pressure, and blood lipids.
In addition to being used as an ingredient, konjac also has other uses. The tubers of konjac contain a large amount of glucomannan sugar, a substance that has good water absorption and swelling, so it is used as a raw material in various adhesives, coatings, textile printing and dyeing, and other fields. In addition, the tuber of konjac can also extract a substance called "konjac essence powder", which is a natural food additive that can be used to make various foods, such as konjac tofu, konjac noodles, etc.
Overall, konjac is a very valuable plant. It has a wide range of uses, whether as an ingredient or other uses, and has good practical value and economic benefits. In the future, with the further research and development and utilization of konjac, it is believed that it will play more roles and values.