Konjac is same with Konnyaku , Gonyak , Juruo , Moyu , Amorhophallus Konjac
An ingredient of Konjac is Glucomannan
Konjac root is a type of plant that comes from the konjac tree in South East Asia, especially Indonesia.
In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt, usually with a slightly oceanic taste and smell (from the seaweed powder added to it; albeit other forms may omit the seaweed entirely). It is valued more for its texture than flavor.
Ito konnyaku (糸蒟蒻?) is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac".
Japanese konnyaku is made by mixing konjac flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konjac is pale white. It is then boiled and cooled to solidify. Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon.
Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; literally: "magical taro"), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù).
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process which mixes treated wood pulp with konjac; the resulting fiber-rich flour contains neither gluten nor fat, and almost no carbohydrates, and has just 60 calories a kilogram vis-à-vis 3,680 for wheat. The dietary fiber from the corm of Amorphophallus konjac is used as a component of weight loss supplements.[6] Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.
Konjac can also be used for facial massage accessories which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as a loofah or washcloth).
The product Lipozene is made from the konjac corm.
***source from https://en.wikipedia.org/wiki/Konjac
If any request / inquiry for Konjac Chips please contact us without hesitate to daemonorops@yahoo.com
The below is our production for Konjac Chips :
An ingredient of Konjac is Glucomannan
Konjac root is a type of plant that comes from the konjac tree in South East Asia, especially Indonesia.
In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt, usually with a slightly oceanic taste and smell (from the seaweed powder added to it; albeit other forms may omit the seaweed entirely). It is valued more for its texture than flavor.
Ito konnyaku (糸蒟蒻?) is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means "thread-konjac".
Japanese konnyaku is made by mixing konjac flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konjac is pale white. It is then boiled and cooled to solidify. Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon.
Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: 魔芋; literally: "magical taro"), and the jelly is called "konjac tofu" (魔芋豆腐 móyù dòufu) or "snow konjac" (雪魔芋 xuě móyù).
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.
Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process which mixes treated wood pulp with konjac; the resulting fiber-rich flour contains neither gluten nor fat, and almost no carbohydrates, and has just 60 calories a kilogram vis-à-vis 3,680 for wheat. The dietary fiber from the corm of Amorphophallus konjac is used as a component of weight loss supplements.[6] Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.
Konjac can also be used for facial massage accessories which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as a loofah or washcloth).
The product Lipozene is made from the konjac corm.
***source from https://en.wikipedia.org/wiki/Konjac
If any request / inquiry for Konjac Chips please contact us without hesitate to daemonorops@yahoo.com
The below is our production for Konjac Chips :
