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KONJAC

  
WHAT IS KONJAC
            Konjac is a kind of perennial herbaceous plant which belongs to Araceae family.
Konjac has been known and used in Asia for over two thousand years. It is known as Moyu(yam) or Juruo in China, and shirataki or Konnyaku in Japan.
Konjac plants mainly grow in mountainous areas and hilly lands of above 800-meter altitudes and under an annual average ambient temperature of about 16℃.
             While konjac finds wide application in various fields, its main fields of applications are food.From the perspective of nutriology, konjac is a food low in calories and high in dietary fiber. It is the dietary fiber that constitutes its effective nutritional component. Konjac‘s health-promoting functions are as follows:
A.     Slimming;
B.     Prevention and treatment of constipation;
C.     Improvement of sugar metabolism;
D.     Regulation of lipid metabolism;
E.     others.

             China as early as 2000 years ago began planting konjac, edible history is very long. According to legend a long time ago, Taoist mount emei in sichuan province, with konjac tuber starch production of snow konjac tofu, blond color, its shape looks like a porous sponge, taste delicious, with flavor, to emei mountain treasures. Later, konjac spread from China to Japan, deeply loved by the people of Japan, almost every meal will eat, until now also is still the most popular in Japanese folk food culture, and the Japanese ministry also specify primary and middle school students must have a konjac food catering.
            Japan has more than 1500 years of cultivation and consumption of history, has a history of 100 years of konjac purified powder processing, while China though there is a folk plant more than 2000 years of history, but the real konjac purified powder processing only started in the mid eightys. At the same time, Japan is the world‘s largest konjac food consumption country.
           In addition, konjac has also been identified as the United Nations health organization one of the top ten health food. According to "compendium of materia medica" records, konjac ancestors used to cure more than 2000 years ago. Konjac contains 16 kinds of amino acids, 10 kinds of mineral trace elements and the rich food fiber, the prevention and treatment of diabetes, high blood pressure have effects; Konjac low-calorie, low fat, low sugar, for the prevention and treatment of colon cancer, breast cancer, and obesity crowd can be said to be a good full the luck to eat STH delicious, medicine health food again already, can also be a variety of common chronic disease prevention and control of a variety of intestines and stomach digestive system, thus, konjac is a kind of antidote, "" bliss, eating up a free and do nothing.

     
            Konjac polysaccharide is also called the konjac glucomannan, konjac polysaccharide has many uses. In addition to the medicine, food, health care, konjac polysaccharide in the textile, printing and dyeing, makeup, ceramic, fire control, environmental protection, war industry, oil drilling, etc have a wide range of applications.

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