Konjac (also known as connyaku or elephant yam) is a plant specific to Asia, especially Japan, China and Korea.
The scientific name is Amorphophallus Konjac.
The onion of the plant (an onion -like body) is used to make a jelly -like substance used as high -fiber flour and usually used as vegan substitutes instead of gelatin.
Konjac flour is a material that is widely used in Asian cuisine, especially in dishes such as noodles, tofu and various desserts.
It is also used in dietary supplements and weight loss products because it creates a feeling of satiety by absorbing high fiber content and water. However, since excessive consumption may cause digestive problems, it is important to pay attention to the need to consume the conjungeon.
Konjac Noodle, also known as Konjac Noodle or Miracle Noodle, is a type of noodle made from the root of the Konjac plant.
It is translucent and has a gelatinous tissue. Konja noodles are popular in Asian cuisine, especially in Japan and Korea.
It is often used as a low -calorie and gluten -free alternative to traditional noodles.
The calories and carbohydrates of the conjuncture noodles are very low, which makes them a popular choice for people with low carbohydrate or limited calorie diet.
It is also higher in terms of fiber that can help digestive and weight management.
It is typically sold in aqueous packages and should be thoroughly rinsed before use.
They can be used in various dishes, including fries, soups and salads.
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Konjak Gam Konjac Gam (gum) is also known as Konjac Gluconnan, a water -soluble diet fiber obtained from the root of the Konjac plant.
It is widely used as a darkening substance in food products because of its ability to absorb and form a gel -like tissue.
The conja gum is a low -calorie and low carbohydrate component, which makes it popular in the production of low -calorie and oil -reduced foods.
It is also widely used as a dietary supplement for potential health benefits such as promoting weight loss and improving digestive health.
Konjac gum; It is widely used in various food products, including noodles, jellies, sauces and bakery products. It is also used in some drugs and cosmetic products.
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