Konjac is made of konjac. The whole konjac plant is poisonous. The tuber is the most important. It can not be eaten directly. If you eat, you must grind the tubers, wash the juice with water, add lime, boil it and then coagulate, and finally form a gelatinous edible form.
Konjac tuber is oblate, dark reddish brown; Fleshy root, fibrous fibrous root. Petiole yellow green, smooth, female inflorescence cylindrical, purple; Male inflorescence followed (sometimes mixed with a few bisexual flowers), dark purple. Ovules very short, sessile, globose or oblate, berry yellow green at maturity.
Konjac is mostly water, but also contains protein, carbohydrates, fat, calcium, phosphorus, vitamins, plant fiber, mucin and a large number of mannosides.
Konjac belongs to alkaline food. Eating it often helps to help the acid-base balance in the human body and maintain human health; Konjac is a low-fat and low calorie food. It is an ideal food for women to maintain their figure and lose weight. At the same time, it also contains a large amount of plant fiber. It can promote gastrointestinal peristalsis, reduce fat absorption, moisten intestines and defecate, alleviate and treat constipation.