Laura Smith
Konjac, also known as elephant yam, is a corm—a rounded part of the stem that grows underground. It is a species of flowering plant in the Araceae family and is native to Yunnan in southwestern China. It is also grown in other parts of East and Southeast Asia, including Japan, Taiwan, Korea, and Vietnam. Konjac is used in cooking in these regions and has various culinary applications in Western countries, including as a dietary supplement and a vegan gelatin substitute. It is also used in skincare products. Konjac is known for its starchy corm, which is used to make a rich source of soluble dietary fiber called glucomannan. The texture of konjac-based foods like konnyaku is often compared to that of mushrooms or meat.
| Characteristics | Values |
|---|---|
| Other names | Amorphophallus konjac, konnyaku, gonyak, jǔruò, konjac potato, devil's tongue, voodoo lily, snake palm, elephant yam, demonic taro |
| Plant family | Araceae |
| Origin | Yunnan in southwestern China |
| Grown in | East and Southeast Asia, including Japan, Taiwan, Korea, Indonesia, Vietnam |
| Type of plant | Flowering plant |
| Part used for consumption | Corm (a rounded part of the stem that grows underground) |
| Corm shape | Round, brown, like a large beetroot, weighing up to 4 kg with a diameter of up to 25 cm |
| Corm composition | 40% glucomannan gum, a type of soluble dietary fibre |
| Uses | Used in cooking, especially in low-carb or keto diets; used as a vegan gelatin substitute; used in traditional Chinese medicine; used as a dietary supplement in the West |
| Health benefits | High in fibre, which helps lower cholesterol and regulate blood glucose levels; may improve skin health and reduce acne; may aid digestion and bowel movements |
| Risks | Konjac candies have caused choking deaths, especially in children and older adults, due to their gelatinous structure; konjac supplements may cause obstruction in the esophagus or bowel |
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What You'll Learn
- Konjac is a flowering plant species in the Araceae family
- It is native to Yunnan, China, and is cultivated in East and Southeast Asia
- Konjac corm powder is used to make noodles, jelly, and traditional medicine
- It is a vegan gelatin substitute and a popular keto noodle alternative
- Konjac is a root vegetable with many health benefits, including improving skin health
Konjac is a flowering plant species in the Araceae family
Konjac, also known as elephant yam, is a flowering plant species in the Araceae family. It is native to Yunnan in southwestern China and has been cultivated in East and Southeast Asia, including Japan, Taiwan, Korea, and Vietnam. Konjac is a perennial plant, growing from a large corm, which is a rounded part of the stem that grows underground. The corm can weigh up to 4 kg and have a diameter of up to 25 cm.
The plant has a single leaf that can reach up to 1.3 m across and is divided into numerous leaflets. The flowers of the konjac plant are produced on a spathe enclosed by a dark purple spadix that can be up to 55 cm long. Konjac is valued for its large, starchy corms, which are used to create a flour and jelly of the same name. The corms are also processed into flour, which is used in drinks, cakes, and noodles.
Konjac has a long history of use in traditional medicine and as a food source in Asia. It is known for its soluble dietary fibre, glucomannan, which promotes a feeling of fullness and helps balance blood sugar levels. Konjac is also low in carbohydrates and calories, making it a popular ingredient in weight loss and diet-specific foods. In Japan, konjac is used to make a traditional food called konnyaku, or "yam cake," which is valued for its texture and ability to absorb flavours.
Konjac noodles, also known as shirataki noodles, are thin, white, and translucent. They are chewier than traditional ramen noodles and are often used as a low-calorie, low-carbohydrate substitute in dishes such as ramen, sukiyaki, and gyūdon. Konjac flour can also be used as a thickening agent in baked goods, stews, and sauces.
In addition to its culinary uses, konjac is also used in skincare products, such as the konjac sponge, which is a slippery, gelatinous sponge that provides a gentle alternative to traditional loofahs or facial brushes.
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It is native to Yunnan, China, and is cultivated in East and Southeast Asia
Konjac, also known as elephant yam, is a species of flowering plant in the Araceae family. It is native to Yunnan, China, and is cultivated in East and Southeast Asia including Japan, Taiwan, Korea, and Indonesia.
In its native habitat, konjac grows in warm subtropical to tropical environments. It is a perennial plant, growing from a large corm, which is like a bulb or tuber but is actually a rounded swelling of the stem. The corm can weigh up to 4 kg and have a diameter of up to 25 cm. It is used in cooking and has a variety of culinary and medicinal applications.
In Japan, konjac is known as "konnyaku" or "konjac potato", and it is a popular ingredient in dishes such as oden, nabe, and sukiyaki. It is also used to make shirataki noodles, which are thin, white, and translucent. These noodles are low in carbohydrates and free of grains, making them a popular alternative to traditional pasta or noodles. They are also a good option for vegans and vegetarians, as they can be used in stir-fries with toppings like spinach, mushrooms, onions, carrots, and kimchi.
Konjac is also cultivated in other parts of East and Southeast Asia, including China, where it is consumed in the Sichuan province, and Vietnam, where it is mainly grown in the An Giang province. In Vietnam, the corms are collected and processed into flour, which is used to make drinks, cakes, and noodles.
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Konjac corm powder is used to make noodles, jelly, and traditional medicine
Konjac, a flowering plant in the Araceae family, is native to Yunnan in southwestern China. It is also cultivated in other parts of East and Southeast Asia, including Japan, Taiwan, Korea, and Vietnam. The plant's corm, a rounded part of the stem that grows underground, is used to make konjac powder. This powder is then used to make a variety of food products, including noodles, jelly, and traditional medicine.
Konjac corm powder is a versatile ingredient that has been used in Asian cuisine and traditional medicine for centuries. In Japan, konjac is known as "konnyaku" or "yam cake", and it is often used as a thickening agent in soups, sauces, and baked goods. Konjac noodles, also called shirataki noodles, are a popular low-carbohydrate alternative to traditional pasta and noodles. They are flavourless, making them a perfect base for absorbing sauces and complementary ingredients in a dish. The noodles are also known for their rubbery texture and ability to retain their shape even after prolonged boiling.
Konjac jelly, or konjac fruit jelly, is another popular food product made from the plant's glucomannan fibre. This jelly has a gel-like texture and is often used as a dessert or snack due to its low-calorie content. However, it has a firm texture and requires thorough chewing to prevent choking, especially for children. Despite its popularity in East Asian markets, some countries have banned konjac jelly due to the risk of choking, particularly for vulnerable individuals.
In traditional Chinese medicine, konjac jelly is used for its viscous substance, which is attributed to the high glucomannan content in the dried corm of the plant. Konjac powder is also used as a dietary supplement in Western countries, providing health benefits such as lowering cholesterol, improving carbohydrate metabolism, and aiding digestion. Additionally, konjac corm powder is used as an ingredient in vegan seafood products due to its noticeably fishy smell.
Konjac is a versatile and valuable ingredient in various culinary and medicinal applications. Its health benefits, thickening properties, and ability to absorb flavours have contributed to its growing popularity worldwide. However, it is important to consume konjac products properly, especially jelly, to mitigate the risk of choking.
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It is a vegan gelatin substitute and a popular keto noodle alternative
Konjac, also known as elephant yam, is a flowering plant species in the Araceae family. It is native to Yunnan in southwestern China and has an edible corm—a bulb or tuber that is an underground swelling of the stem. It is cultivated in warm subtropical to tropical areas of East and Southeast Asia, including China, Japan, Taiwan, Korea, and Vietnam.
Konjac is a popular vegan gelatin substitute and keto noodle alternative. It is also gluten-free and paleo-friendly. The plant's corm is processed into flour, which can be used to make drinks, cakes, and noodles. The noodles made from konjac are called shirataki noodles, which means "white waterfall" in Japanese, describing the translucent appearance and high-water content of the noodles. They are often referred to as "miracle" noodles in the keto space due to their low-calorie, low-carb, and filling nature. The high-water content of these noodles can be as high as 97%, and they are also high in glucomannan fiber, which is associated with health benefits such as promoting weight loss and lowering cholesterol.
Konjac has been used in Japan since the 6th century as a supposed medicinal food, and it is valued more for its texture than its flavour. Japanese konnyaku, or yam cake, is made by mixing konjac flour with water and limewater. It is then boiled and cooled to solidify. Konjac noodles are also popular in other Asian-style dishes and can be used to recreate traditionally carb-heavy pasta dishes.
Konjac jelly, made from the root of the konjac plant, is another popular vegan gelatin substitute. It has gained popularity internationally as a low-calorie, low-carb, and gluten-free alternative to traditional gelatin-based snacks and desserts. The jelly's unique texture and potential health benefits make it a favourite among health-conscious consumers. However, due to its firmer texture compared to most gelatinous foods, konjac jelly can pose a choking hazard, especially in the form of small candies or thicker gels.
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Konjac is a root vegetable with many health benefits, including improving skin health
Konjac, also known as elephant yam, is a root vegetable in the Amorphophallus family. It is a species of flowering plant native to Yunnan in southwestern China and has been used in Japan since the 6th century. It is also cultivated in other parts of East and Southeast Asia, including Japan, Korea, Taiwan, and Vietnam.
Konjac is known for its starchy corm, a tuber-like part of the stem that grows underground. The corm is used to make a rich source of soluble dietary fibre known as glucomannan. This fibre is said to provide various health benefits, including improving skin health.
Konjac has been used in traditional Japanese and Chinese medicine and as a food source. In Japan, it is commonly used to make konnyaku, or "yam cake," which is a gelatinous form of the root that can be made into noodles or flour. Konjac noodles, also known as shirataki noodles, are a popular low-carbohydrate alternative to traditional pasta or noodles. They are translucent and can easily take on different flavours.
The high fibre content in konjac is said to provide numerous health benefits. Soluble fibre helps to lower cholesterol and blood glucose levels, which can improve skin health and reduce acne. Konjac may also aid in wound healing by supporting the immune system. Additionally, konjac can help suppress appetite, making it a useful tool for weight loss.
Konjac is available in various forms, including noodles, flour, jelly, and supplements. When purchasing konjac supplements, it is important to buy from reputable manufacturers and follow the recommended dosages. Konjac products may pose a choking hazard, especially for children, due to their gelatinous structure.
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Frequently asked questions
Konjac is a flowering plant in the Araceae family, which is cultivated in China, Japan, Taiwan, Korea, and Southeast Asia. It is also known as elephant yam, voodoo lily, devil's tongue, and konnyaku.
Konjac is valued more for its texture than its flavour. It is often described as chewy and springy, with a slight oceanic taste and smell due to the seaweed powder added to it.
Konjac is used in cooking, especially in East and Southeast Asian cuisines. It is often made into noodles, known as shirataki, or into jelly, flour, and drinks. Konjac is also used as a dietary supplement and traditional medicine, as it is high in fibre and can help lower cholesterol and improve carbohydrate metabolism.
Konjac is generally safe to consume, and its high fibre content provides many health benefits. However, it should not be eaten raw as it contains oxalic acid. Additionally, there have been reported incidents of choking and obstruction due to the gelatinous nature of konjac products, especially in children and older adults.
