Amorphophallus konjak has many monikers, including elephant yam, snake palm or konjaku, which all refer to the same thing: an exotic Asian plant with a medium-length stem and large, leafs. The flour is made by grinding the plant’s tuberous root. It has been widely used in Asian cuisine for quite some time to improve the consistency of numerous dishes.
Significance, effects:
Konjac flour has a very low energy and carbohydrate content, which makes it suitable for those on a diet or living with diabetes. It is rich in water soluble dietary fiber, causing it to swell in the intestines and boost the sense of fullness. However, in order for this to take place, it’s important to provide an ample supply of liquids with the konjac flour, as its beneficial effect can only be evidenced in this way.
Use:
Konjac flour has great water absorption properties, therefore even a small amount of flour can easily be used to thicken cream soups, vegetable stews, sauces and puddings. It can also be used to substitute gelatin and eggs.
It can also be used for baking, yet it’s important to use the precise amount, otherwise the dough can easily turn out too dry.
Ingredients: konjac flour (konjac)
Use: particularly suitable for, for example, sauces, soups, jams, puddings, fruit sauces
Nutritional information (Typical values per 100g):
| Energy: |
750 kJ / 179 kcal |
| Fat: |
0 g |
| - of which saturates: |
0 g |
| Carbohydrate: |
4,1 g |
| - of which sugars: |
2,9 g |
| Fibre: |
83,5 g |
| Protein: |
0,9 g |
| Salt: |
0,125 g |
Store in a cool and dry place!
The product was packaged at a factory handling soy, gluten, celery, mustard and sesame seeds.
Country of origin: China.
