Amorphophallus konjac is a perennial tuber herb of Araceae. Originated in India, Ceylon and Malay Peninsula, it has been planted in southwest China for many years and has been one of the herbs in ancient books in China since ancient times.
It is distributed in Viet Nam, Himalayas to Thailand, and Gansu and Ningxia in Chinese mainland to Jiangnan provinces, Shaanxi and other places. It grows at an altitude of 3 10 m to 2200 m, and mostly grows at the edge of forest, sparse forest and wet places on both sides of valley.
Konjac Koch, a plant of Araceae, is used as medicine in the form of spherical tuber. Digging in summer and autumn, removing stems, leaves and fibrous roots on the ground, washing and drying in the shade.
Extended data
Morphological characteristics:
The underground tuber of Amorphophallus konjac is oblate, like a huge water chestnut, with a diameter of more than 25 cm. It 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 also contains more than 45% konjac polysaccharide needed by human body, that is, grape mannan, which has the characteristics of low calorie, low fat and high cellulose.
The underground tubers of konjac can be processed into konjac powder to eat, and can also be made into various foods such as konjac tofu, konjac dried noodles, konjac bread, konjac sliced meat, konjac shredded juice and so on. Amorphophallus konjac food is not only delicious, but also has the effects of losing weight, keeping fit, treating diseases and resisting cancer, so it has been popular all over the world in recent years and is known as "magic food", "magic food" and "healthy food".
But the whole plant of konjac is poisonous, especially the tuber. After poisoning, the tongue and throat are burning, itchy and swollen. A little vinegar and ginger juice can be preserved orally or by gargling. Therefore, konjac must be detoxified by grinding, cooking, rinsing and other processes before eating.
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