Many people will see konjac in their daily lives. Generally speaking, it is a kind of taro-like food, rich in starch, cellulose, protein and other nutrients, and low in calories. Not only is it delicious to eat, but it can also slim down and beautify the human body. It's best to cook for three hours before eating.

Types of konjac

The underground tuber of Amorphophallus konjac is oblate, large, with thick petiole, cylindrical, light green, dark purple spots, palmately compound leaves and white inside.

Amorphophallus konjac is a perennial herb. Tubers are oblate, 7.525cm in diameter, slightly concave at the center of the top and dark reddish brown; There are many fleshy roots and fibrous fibrous roots around the neck.

Petiole 0 cm long, base 35 cm thick, yellow-green, smooth, with green-brown or white patches. Leaf blade green, 3-lobed; Peduncle is cm long and 1.52cm thick, the same color as petiole. Flowers are dark purple, berries are spherical or oblate, and yellow-green when mature. The flowering period is April and the fruiting period is August.

There are generally two kinds of leaves, large compound leaves and scale leaves, and a compound leaf will grow every growth cycle. Amorphophallus konjac usually grows on the edge of forest and beside valleys, and is common in many areas of China, mainly distributed in southeast China and Sichuan.