Konjac is a plant native to subtropical to tropical eastern Asia, including Japan, China and Indonesia.
Konjac foods are made from the root of the plant and have been known to have been eaten for 1500 years. Konjac is used extensively in Japanese cuisine.
The Konjac Root
The Konjac root contains a variety of vitamins and minerals such as iron, potassium, phosphorous selenium and calcium. The root also contains many types of essential amino acids but its most well known beneficial nutritional quality is its high fibre content.
This high fibre content not only helps with digestion but can also make you feel full. This can be attributed to the type of fibre, glucomannan, which can increase up to 200 times its original volume after absorbing water.
Glucomannan fiber contains more than 16 types of amino acids. So not only can this dietry fibre help you lose weight if consumed with a balanced diet, it also provides a number of positive nutritional benefits.
The Konjac root contains a number of essential minerals as well. Konjac root contains high amounts of potassium, calcium, magnesium, iron, and copper.
Konjac foods contains water, protein, carbohydrate, lipids, sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C,vitamin E, vitamin D, pantothenate, niacin, fatty acids, folic acid and dietary fiber.