The edible part of konjac is the underground stem, which is roughly oblate in shape.
The main component of konjac extract is glucomannan (KGM), and its refined powder contains more than 65% glucomannan. Through the lifting technology, the glucomannan content in the refined powder can reach about 80%.
Different varieties of konjac contain different "glucomannan" contents. The "glucomannan" content in white konjac can be as high as 50~65%. Therefore, when we buy konjac products, we generally prefer white konjac with the highest "glucomannan" content.
The konjac products on the market are different in shape and color, which is mainly due to the different raw materials and processing methods. The process of konjac is generally to grind the konjac tuber first, wash the juice with water, then add lime, boil and coagulate, and finally make it into a gel-like edible form.
The advantage of konjac root extract glucomannan as a water-soluble dietary fiber is that it is soluble in water. Konjac flour will dissolve and swell when it comes into contact with water.
Since the "International Plant Food Nutrition Conference" held in the Netherlands in May 2000, "dietary fiber" has been listed as the seventh nutrient after "sugar, protein, fat, water, minerals and vitamins".
Modern nutrition research shows that glucomannan, as a dietary fiber with excellent performance, has multiple physiological effects and its application in the field of health food is becoming more and more diverse.
