Konjac flour is made from the dried roots of a perennial plant native to Southeast Asia. It is also known as elephant yam or voodoo lily. The root contains at least 45% glucomannan, a water-soluble fiber that helps with digestion. It is rich in protein and other essential minerals. However, be careful not to overdo it, as it can cause digestive problems.
Konjac Nutrition Facts
What Is Konjac ?
The plant konjac, also known as glucomannan, thrives throughout regions of Asia. Its starchy corm, a tuber-like portion of the stem that grows underground, is well-known.