You can eat! I know that the question asked by the subject may be that there are many popular names of "tofu" that have nothing to do with bean products, such as "fish tofu" (you can eat hot pot and mala Tang) and "konjac tofu". In fact, these foods have nothing to do with soybeans and beans because their raw materials are not soybeans.

What is konjac tofu? Amorphophallus konjac, produced in the northwest, southwest and southeast of China, was first produced in India and Sri Lanka, and then introduced to China, with a history of 1000 years. Amorphophallus konjac is raw and inedible. It needs to be processed before it can be eaten. After the tuber of konjac is harvested, it should be chopped and ground into pulp, and then boiled with lime water for consumption, which is called konjac tofu. Konjac tofu is usually made of konjac powder. Amorphophallus konjac tofu tastes elastic and soft, so it feels like tofu.

Konjac tofu can be eaten in a variety of ways, whether it is cold or fried. Delicious and delicious, it is a kind of food that helps to lose weight, so it is very popular with some dieters in recent years.

The nutritional components of konjac are: moisture 97%, protein 2.2g/ 100g, fat 0. 1g, carbohydrate 0/7.5g. It is mainly rich in konjac polysaccharide, dietary fiber and minerals such as calcium, phosphorus, potassium and selenium. In particular, the content of potassium and selenium is very high, in addition, it also contains some mannitol, riboflavin, mucin and so on. Amorphophallus konjac is low in energy, fat and dietary fiber, which is beneficial to lose weight as a staple food.

Edible efficacy of Amorphophallus konjac: Amorphophallus konjac has the functions of promoting blood circulation, removing blood stasis, resolving phlegm, softening hardness, detoxicating, reducing swelling and relaxing bowels. The mucin, potassium and magnesium contained in konjac are beneficial to prevent arteriosclerosis and cardiovascular diseases. Glucomannan contained in konjac can inhibit the absorption of cholesterol in small intestine and promote the excretion of fat. In addition, the chromium contained in konjac can delay the absorption of glucose and enhance the activity of insulin, thus delaying the rise of postprandial blood sugar and helping to control the blood sugar level. In addition, the dietary fiber contained in konjac can promote gastrointestinal peristalsis, promote defecation and reduce the absorption of fat in intestine. Konjac is also a good food for calcium supplementation.