Japanese people often eat konjac, is not poisonous

Konjac potato taro food, is not toxic.

Konjac is rich in carbohydrates, low calorie, protein content is higher than potato and sweet potato, rich in trace elements, but also contains vitamin A, vitamin B, etc., especially glucomannan content is rich, with weight loss, lower blood pressure, blood sugar, detoxification and laxative, anticancer calcium and other effects.

The utilization of high value of konjac has flower konjac, white konjac, Tianyang konjac, Ximeng konjac, Yule konjac and Menghai konjac six species. China and Japan large-scale cultivation of konjac.

Extended information

Konjac likes warm and humid, the appropriate temperature is 20 ~ 30 ℃, 25 ℃ for the optimal temperature, the appropriate relative humidity of 80% to 90%, that is, the konjac like the long period of warmth and discomfort of the heat, dry places.

As early as 3000 years ago, China has begun to cultivate and utilize the konjac, in China's southern provinces in the hilly areas, the Qinling Dabashan region, the Sichuan Basin, Yunnan-Guizhou Plateau, Yunnan and Taiwan and other places have rich resources of konjac. As early as in the "Herbal Atlas", "Compendium of Materia Medica" and other ancient books have records, konjac cold, taste flat, into the kiln carving swelling and de-toxicity, the main treatment of carbuncle sores, swelling and poisoning, plague and other diseases.

Baidu Encyclopedia - Konjac