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History of Konjac

2022-03-31 Page view : 36 views

 

Konjac belongs to the potato taro crop, and likes warm and humid, the optimum temperature is 20-30°C, 25°C is the optimum temperature, and the optimum relative humidity is 80%-90%, that is, konjac likes a long period of optimum temperature and is not suitable for hot and dry places. . As early as 3,000 years ago, China has begun to cultivate and utilize konjac. There are abundant konjac resources in the hilly areas of southern China, the Qinling Daba Mountains, the Sichuan Basin, the Yunnan-Guizhou Plateau, southern Yunnan and Taiwan.

 

As early as the ancient books such as “Ben Kuo Jing” and “Compendium of Materia Medica”, it was recorded that konjac is cold in nature and has a flat taste. It can be used as medicine to reduce swelling and detoxification, and it is mainly used for carbuncle, swollen poison, scrofula and other diseases. It is recorded in the Compendium of Materia Medica that our ancestors used konjac to treat diseases more than 2,000 years ago. Konjac contains 16 kinds of amino acids, 10 kinds of mineral microelements and rich dietary fiber. It has special effects on the prevention and treatment of colon cancer and breast cancer. Konjac is low in heat, fat and sugar. It can help people with weight loss, high blood pressure and diabetes. Low Calories Low Fat Konjac Fettuccine Pasta Shirataki Instant Konjac Noodles Foods.

 

A kind of high quality food that is satisfying and healthy; it can also prevent and cure a variety of common chronic diseases of the gastrointestinal and digestive systems. It can be seen that konjac is a kind of “good medicine”, which can be eaten in hundreds of ways. It profit without harm.