Konjac

Konjac is a flowering plant, *Amorphophallus konjac*, native to parts of East and Southeast Asia.

Konjac is a flowering plant, *Amorphophallus konjac*, native to parts of East and Southeast Asia. Its underground corm is rich in glucomannan, a soluble dietary fibre used to make food products such as shirataki noodles, konnyaku and jellies, as well as supplements and additives. Konjac foods are available to Canadian consumers through Asian grocery stores, natural‑food retailers and major supermarkets. Like Grape, Blueberry, Tomato, and Walnut, konjac is a plant species cultivated for human consumption.

Description

Konjac is a perennial aroid plant in the family Araceae. It produces a large corm underground, which is harvested and processed for food and other products. The plant is grown mainly for its starchy underground corm, not for its leaves or flowers.

Uses

The plant is best known for glucomannan-rich products such as shirataki noodles and konnyaku. It is also used in dietary supplements, food additives and some traditional medicinal contexts. Konjac has a long history of use in Asian food traditions and traditional medicine. Health sources note possible benefits for constipation and cholesterol, but effects vary and more research is needed.

Nutritional properties

Konjac products are valued for their high fibre content and very low calorie content. The glucomannan in konjac can absorb water and create a thick, gelatinous texture. The corm contains glucomannan, a soluble fibre that absorbs water and forms a gel-like texture.

Culinary use

Konjac is commonly prepared as noodles, blocks or jelly-like foods. It is often rinsed, boiled or simmered, and then added to soups, stir-fries or sauces to absorb flavour. In food form, konjac is often sold as noodles, rice substitutes, blocks, flour or jelly.