You are probably wondering what a konjac or konnyaku (Korean spelling) is?
Pronounced ‘kohn-yak’, this perennial plant from the Amorphophallus family is native to Asian countries such as Japan, China and South Korea, where i’m from. With nicknames such as ‘devil’s tongue’, ‘voodoo lily’ and ‘snake palm’, this amazing and versatile yam-like root plant has been used for over 1500 years dating back to sixth century Japan as a medicinal food. Here are some key properties and a list of common uses for the konjac root plant.
the konjac plant is:
- 100% Sustainable
- Rich in Vitamins (A, B1, B2, B6, B12, C, D, & E)
- Packed with natural minerals (copper, zinc, iron and magnesium)
- Packed with essential protein, lipids, fatty acids
- Virtually calorie-free
- Comprised of over 90% water
Uses for the root of the konjac plant are diverse. The main component is Glucomannan - considered a natural dietary fibre that aids in diet, and is used for other medicinal uses. Used for many centuries (over 1500 years), here are just a few uses for the konjac plant root.
konjac can be used:
- in Japanese cuisine as a popular noodle called ‘shirataki’
- as a vegan substitute for jelly
- as a natural dietary supplement to aid in weight management
- as an aid for high cholesterol
- in skincare such as the washbeautyco. konjac facial sponge