The meaning of konjac

Konjac konjak

Also known as paralysis, ghosts. The raw material for konjac is a perennial herb of the taro family. Konjac production method: The konjac spherical rhizome ground into powder and then add water, made of a colloidal texture such as glue, and then add alkaline substances such as slaked lime, so that it can be solidified. Konjac contains a lot of mannose, vitamins, plant fibers and a certain amount of mucin, which has unique health care and medical effects. It is praised as “magic food”. "Do not want to fat, eat konjac; to stomach, or eat konjac" and other arguments.

Nutritional value

Ninety-seven percent of konjac is water, and the remaining 3% of the main nutrients are glucose and mannose, which combine in a ratio of 1:2 to form the plant fiber, konjac glucomannan. Plant fibres are soluble in water and insoluble in water. Konjac glucomannan is soluble in water.

Konjac has lower calorie content and has higher contents of carbohydrates, calcium, phosphorus and potassium.

Impact on disease and health

Konjac contains mucin that can reduce cholesterol accumulation in the body, prevent arteriosclerosis and prevent cardiovascular and cerebrovascular diseases.

Konjac glucomannan can effectively inhibit the absorption of cholesterol, bile acids and other fat-decomposing substances in the small intestine, promote the excretion of fat, and reduce the total amount of triglyceride and cholesterol in serum.

Amorphophallus can improve the body's immune system. The mannose contained in it interferes with the metabolism of cancer cells. The excellent dietary fiber contained in the body can stimulate the body and produce a substance that kills cancer cells and can prevent cancerous tumors.

The cellulose contained in konjac can promote gastrointestinal motility, relax laxative, prevent constipation and reduce the absorption of fat in the intestines, which is beneficial to the treatment of intestinal diseases.

Konjac is a low-calorie food. Its glucomannan absorbs water and expands to 30 to 100 times its original volume. It has a satiety after eating and is an ideal diet food.

Amorphophallus can delay the absorption of glucose, effectively reduce postprandial blood glucose, thereby reducing the burden on the pancreas, so that the diabetic patient's glucose metabolism in a virtuous circle, to maintain the blood glucose value within a certain range.

The konjac has the function of heat preservation. In the ancient folk therapy, there was a material made of konjac insulation cloth to treat stomachache and shoulder pain. Pack the steamed konjac with a towel, etc., and put it on the affected area to relieve the pain.

Konjac has calcium, balanced salt, detoxification and other effects.

Diet Taboo

Raw konjac is poisonous and must be decocted for more than 3 hours before being eaten. The recommended amount is 80 grams per person per meal.

How to buy, preserve and eat

Peel the skin of the konjac bulb, grind it into a powder and make it into a white konjac. You can make a black konjac without grinding it into a powder.

Before cooking, use salt to remove lime powder that adheres to the surface. Steaming or sautéing can reduce the moisture on the surface of the konjac, making it very chewy. When cooking stews, to prevent cutting by a kitchen knife, you can cook the konjac with your hands or a spoon and cook it. This will not only increase the area of ​​surface heating, but also allow the taste to penetrate.

When the konjac is sold, it is generally put into a bag filled with a transparent liquid. This liquid can keep the konjac alkaline. The leftover konjac can be placed in a closed container with this liquid and stored in the refrigerator.

Related recipes, food mix

Konjac bean soup

Cut the konjac into small pieces and steam them. Steam the glutinous rice dumplings and peel them. Then put them together and cook them with soup and soy sauce.

Put the bean paste and white wine together on the fire slowly and make a bean paste soup.

Then pour the soy sauce soup over the konjac and taro and bake it in the oven.

Before cooking, konjac can make the taste of the whole dish more delicious by using salt cake, steaming and sauté.

In addition to carbohydrates, steamed bread is also rich in potassium. Potassium and sodium together play a role in maintaining the osmotic pressure balance of the intracellular and extracellular fluids.

Konjac cucumber pork

The konjac steamed and cut into filaments, cucumber cut into filaments, lean meat cut into filaments, the three main materials, with fry can be.

Konjac contains a small amount of protein, fat and vitamins, while lean meat is rich in protein, fat and trace elements. Cucumber is rich in vitamins and trace elements.

This dish is well-matched and nutritious, suitable for consumption by the general public, and is particularly suitable for people with obesity, constipation and diabetes.

Nutritional content (per 100 grams)

Heat 7 kcal

Protein 0.1g

Fat 0.1g

Carbohydrate 3.3g

No cholesterol

Dietary fiber 3g

Calcium 68 mg

Iron 0.6 mg

Phosphorus 7 mg

Potassium 44 mg

Sodium 2 mg

Copper 0.11 mg

Magnesium 26 mg

Zinc 3 mg

Selenium 1.85 micrograms

B1 0.02 mg

B2 0.03 mg

E 0.11 mg

Niacin 6 mg

A 15 micrograms

Biotin 87 μg

Folic acid 2 micrograms

B6 0.06 mg

For the crowd

Most people can eat.

Especially ideal for diabetics and obese people.