Nutritional value of Konjac
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.

Konjac has almost no calories, but is very high in fiber. Thus, it is often used as a diet food. The Omikenshi Company has developed a process which mixes treated wood pulp with konjac; the resulting fiber-rich flour contains neither gluten nor fat, and almost no carbohydrates, and has just 60 calories a kilogram vis-à-vis 3,680 for wheat.

The dietary fiber from the corm of Amorphophallus konjac is used as a component of weight loss supplements.Konjac supplementation at modest levels has been shown to promote increased butyric acid through improved bowel flora ecology and increase bowel movements in constipated adults.


Overview