Release time:

2024-01-05

Amorphophallus konjac, the ancient name of konjac, is a perennial herb of the Araceae family, which generally grows in mountainous or hilly areas at an altitude of 800-2500m. The underground tuber of konjac is oblate, like a giant "water chestnut". The whole plant of konjac is poisonous and cannot be eaten raw. It needs to be processed and eaten. The symptoms of raw food poisoning are usually: tongue, throat burning, itching pain, swelling, folk solution is: with a little vinegar and ginger juice, oral or cough. Perhaps because of this characteristic, konjac was also called "demon taro" in ancient China, and some areas named it "ghost taro". According to the "Compendium of Materia Medica" records, more than 2000 years ago, the ancestors have mastered the method of treating diseases with konjac. Konjac is rich in amino acids, mineral trace elements and dietary fiber, can act on the prevention and treatment of diabetes and hypertension. In addition, konjac is low in heat, low in fat and low in sugar, which is a kind of satiety and healthy food for the prevention and treatment of obesity, and can also prevent and treat a variety of chronic diseases related to the gastrointestinal digestive system. The history of Chinese people as food can be traced back to more than 1700 years ago. At that time, the people of Sichuan and Shu were good at making delicious food with konjac. They treated konjac with water soaked in plant ash to make it into delicious "konjac tofu". Until today, many places are still using the same method to make this special taste of food.