Konjac Flour

Konjac Flour 90% Glucomannan

Depending the species, dried crude konjac flour contains about 49-60% Glucomannan as the main polysaccharide, 10-30% starch, 2-5% fibre, 5-14% crude protein, 3-5% reduce sugars and 3.4-5.3% ash, it is low in vitamins and fat. Crude konjac flour is cream to light tan in colour with typical fishy odours .

Konjac flour is obtained from the tubers (roots) of various species of Amorphophallus, a plant that belongs to the family of the Araceae and originally from South East Asia. It is a source of water soluble fibre and has been consumed for more than 2,000 years in China and Japan as part of a healthy diet and important oriental dishes. Konjac is called JU RUO (pronounced in Chinese) by the Chinese people, and called KONNYAKU by the Japanese in accordance with the Chinese pronunciation for JU RUO
 
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