Amorphophallus konjac is a kind of herb, mainly distributed in Sichuan, Yunnan, Guizhou, Shaanxi and other places. Konjac powder is a powdery product extracted by deep processing. The main ingredient of konjac flour is glucomannan, which is a safe food ingredient.
Konjac is rich in nutrition, containing 35% starch and 3% protein, as well as various vitamins and mineral elements such as potassium, phosphorus and selenium. It contains more than 45% konjac polysaccharide needed by human body, that is, grape mannan, which is characterized by low calorie, low fat and high cellulose.
The difference between konjac and jelly;
1, different categories
Konjac (Araceae) is a perennial tuber herb.
Jelly is a western-style dessert, semi-solid, made of edible gelatin with water, sugar and fruit juice.
2, the production process is different
Excavate konjac in summer and autumn, remove the stems, leaves and fibrous roots on the ground, wash them and dry them in the shade.
Jelly is completely solidified by gelatin. Different styles and shapes of finished products can be produced by using different molds. Generally speaking, jelly products are made by processing procedures such as jelly liquid preparation, mold filling and refrigeration.