Several konjac products owned by Qin Shihuang are produced in strict accordance with the food standards exported to Europe, and developed in combination with Chinese traditional food culture. They are unique without losing the traditional flavor, and the production process is exquisite and rigorous, which is completely tailored for modern people who need healthy shaping.
What is konjac? Amorphophallus, the general name of Amorphophallus in Araceae, belongs to potato and taro crops. It was called Amorphophallus konjac, Rhizoma Amorphophalli and Rhizoma Amorphophalli in ancient times, and the scientific name of traditional Chinese medicine "Snake Six Valley" was also recorded in Compendium of Materia Medica. As early as 3000 years ago, there were records of konjac cultivation in China. It is the only perennial herb in nature that can provide a large amount of soluble dietary fiber-glucomannan.
Amorphophallus konjac is rich in carbohydrates, zero in fat and very low in calories. The heat of 100g is only 8. 12 kcal, while ordinary rice flour with the same weight is as high as 133 kcal. Konjac is rich in protein, vitamins and trace elements, especially glucomannan.
Konjac glucomannan, also known as konjac gum, is a kind of natural polymer soluble dietary fiber, which contains a large number of hydrophilic groups such as hydroxyl and carbonyl, and is easily blended with water. Its unique viscosity will reduce and delay the absorption of glucose in the intestine, inhibit the synthesis of fatty acids and reduce the absorption of heat. A large number of hydrophilic groups will make konjac flour absorb water and swell, and a small amount of konjac flour will produce satiety, making konjac flour an ideal meal replacement product. Konjac can also prevent and improve constipation and achieve the goal of healthy weight loss.