Konjac History

First recorded as a disease-curing herb: in Shen Nong Record of Materia Medica in Western Han Dynasty (206 B.C.-08 A.D.). In Compendium of Material Medica, Li Shizhen records, “Konjac is cold in property and pungent in flavor. Used as a medicine, its tuber has the functions of detoxification, subsiding swelling, liquefying the phlegm and soothing asthma.”

What is Konjac

Konjac, which is also called JURUO in Chinese, is herbaceous perennial belonging to Araceae.Konjac mainly grows in Asia. Its major ingredient is glucomannan contained in its tuber. Most of konjac plants grow on mountains and hills with an altitude between 600 meters and 2500 meters. Konjac requires the growing environment with an annual average temperature of about 16℃. China has long history on konjac grown.The Konjac，which is mainly composed of glucomannan in its tuber，is a healthy food with low calorie，high dietary fiber and low protein，is also a great food additives with the properties of watering holding，thickening，stabilizing，suspending，gelling and film forming.

What is Konjac

There are about 170 species of konjac distributed worldwide.

Chinese Plantation area: Flower Konjac/White Konjac/Yellow Konjac

Indonesia Plantation area: Yellow Konjac

What is Konjac

The Konjac，which is mainly composed of glucomannan in its tuber，is a healthy food with low calorie，high dietary fiber and low protein，is also a great food additives with the properties of watering holding，thickening，stabilizing，suspending，gelling and film forming.