Konjac

Konnyaku/ Konjac/ Glucomannan is a natural, water-soluble dietary fiber extracted from the roots of the elephant yam, also known as konjac. It is available as a supplement, in drink mixes and is also added to food products, such as pasta and flour. It is also the main ingredient in shirataki noodles.

Glucomannan comprises 40% of the dry weight of the elephant yam, which is originally from Southeast Asia. It has a long history of use in herbal mixtures and traditional foods like tofu, noodles, and konjac jelly.

The Konjac plant is native to Indonesia and is a kind of herbaceous perennial plant called “Amorphophallus Konjac”. Konjac potatoes are grown in Southeast Asia, China, Korea and Japan.

97% of Konjac is water and 3% is Glucomannan and is very rich in minerals.

It contains water, protein, carbohydrate, lipids, sodium, potassium, magnesium, iron, phosphorus, copper, zinc, vitamin A, vitamin E, vitamin D, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, pantothenate, niacin, fatty acids, folic acid and dietary fibre with a total of 16 amino acids.