Konjac Foods – the History and Evolution

It’s comparatively a new product, konjac foods have really been around for many years. With Pasta, and lots of different konjac-based foods gaining in quality owing to the various health edges they provide (low calorie, protein free, high fiber), customers are getting a lot of intrigued by konjac foods and their origins. They’re shooting up in grocery stores all over, and folks have an interest in learning a lot regarding this food possibility.
Since recipes like Pasta is created from the basis of the konjac plant, we have a tendency to think it’d be an honest plan to present you some a lot of info regarding the history and evolution of konjac foods.

The transient History of Konjac Foods
Referred to as Konnyaku in Japanese, konjac foods area unit in a dietary staple in Japan. However, once it had been at first introduced regarding five hundred – 800 years a gone, it had been thought of a delicacy and solely out there to the royal house in Japan. It’s wide believed to be initially introduced by China as a healthful food that was ingested for therapeutic reasons by Buddhist monks.

It wasn’t till regarding one hundred years ago that konjac became out there to everybody in Japan, and since then it’s full-grown into one in every of the foremost well-liked kinds of food within the country. It’s out there in many various forms, with varied kinds of noodles being the foremost common manner konjac foods area unit consumed.
Today, konjac foods area unit a staple in Japan with entire food market aisles dedicated to that (similar to the alimentary paste aisles here in Canada). Konjac foods area unit well-liked in several Asian countries, and it’s conjointly changing into being well-liked in North America through innovative foods like Pasta and lots of different konjac-based product.

The Health Attributes of Konjac Foods
The konjac tree grows in Japan on slopes 1000 to 4000 feet on top sea level. The used part of the konjac plant is the root. It resembles an oval formed yam potato or taro, and it principally consists of fiber with little or no starch. To become edible, the basis of the konjac is dried and polished into a fine powder, making konjac flour – the ingredient of most konjac recipes.

As mentioned on simply Hungry, “Konnyaku is regarding as near a zero-calorie food as you’ll be able to get. No wonder, since it’s all most ninety seven percent water. The remaining three is usually fiber within the type of a viscous substance known as glucomannan, and some traces of macromolecule, starch and minerals like metallic element. It’s the glucomannan that produces it therefore attention-grabbing as a weight loss food, though. a giant block of konnyakuhas regarding ten calories, however it’s terribly filling.”
Hopefully this answers some or all of the queries you had regarding konjac foods.

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