The Konjac Plant
Konjac is a common name of the Asian plant Amorphophallus konjac, which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam. It is a perennial plant grown in China, Korea, Taiwan, Japan and southeast Asia for its large starchy corms. The corms are gound and used to create a flour and a jelly of the same name. It is also used as an excellent vegan substitue for gelatin.
Konjac flour It is low carb, low calorie, versatile, sugar free and gluten free. It is composed of 40% glucomannan which is a fiber composed of mannose and glucose. It has the highest viscosity and molecular weight when compared with other dietary fibers. A typical serving of the powder is a half level teaspoon (two grams), which contains about five calories and 2.5 grams of fiber. This amount of fiber fulfills roughly 10-percent of daily fiber requirements.