It mainly contains mannan, polysaccharide and other biochemical health care functions: it can be used to treat chronic diseases, interfere with cell metabolism for brain cancer, laryngeal cancer, thyroid cancer, cervical lymph node tuberculosis, rheumatoid arthritis and metabolic dermatosis, and can be used for leukemia. It has the effects of lowering blood lipid and blood pressure, and is beneficial to coronary heart disease. Under the action of many alkaloids, it has obvious inhibitory effect on many pathogens and bacteria. Konjac powder and konjac product introduction: konjac, commonly known as konjac in English, also known as konnyaku；; Konjac powder is also called "konjac gum", and it can also be called konjac gum or yam powder in English. Konjac powder is a hydrogel polysaccharide extracted from the tubers of many Amorphophallus plants. It is a kind of nonionic glucomannan with high molecular weight, mainly composed of mannose and glucose, and the molar ratio of the two is about 1.6: 1.0. Glucomannan is slightly branched and connected by β- 1 4 glycosidic bond, with an average molecular weight of 200,000 ~ 2,000,000 daltons. The acetyl group in the main chain of glucomannan endows it with solubility, and every 9 to 19 sugar residues correspond to 1 acetyl group on average. The typical color of konjac flour is milky white to light brown. Konjac powder can be dispersed in hot water and cold water to form a high viscosity solution with pH value of 4.0 to 7.0. Heating and mechanical stirring can increase its solubility. After adding weak alkali into the konjac powder solution, a thermally stable gel is formed, which will not melt under the condition of long-term heating. Food uses: gelling agent, thickener, film former, emulsifier and stabilizer.