Konjac
Konjac
Konjac (pronounced /ˈkɒnjæk/), also known as Amorphophallus konjac or the Devil's tongue, is a plant native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia. It is known for its starchy corm, a tuber-like part of the stem that grows underground. The corm is used as a dietary supplement and for its potential health benefits.
Etymology
The name "Konjac" is derived from the Japanese name for the plant, konnyaku (こんにゃく). The scientific name, Amorphophallus konjac, comes from the Greek amorphos (without form, misshapen), phallos (penis), and konjak.
Uses
Konjac has been used in Traditional Chinese Medicine for over 2,000 years. It is used as a gelatin substitute and to thicken or add texture to foods. It is also used in the production of dietary supplements, as it is rich in dietary fiber.
Health Benefits
Konjac is known for its high fiber content, which can aid in digestion. It is also used in weight loss products, as it can help to suppress appetite and reduce calorie intake. Some studies have also suggested that konjac may help to control blood sugar levels, making it potentially beneficial for people with diabetes.
Related Terms
- Glucomannan: A water-soluble dietary fiber that is derived from the root of the konjac plant.
- Shirataki noodles: A type of noodle made from konjac.
- Konnyaku: The Japanese term for konjac.
External links
- Medical encyclopedia article on Konjac
- Wikipedia's article - Konjac
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski