What are konjac knots made of? How long do you cook konjac knots?

Konjac has a long history as a food ingredient, and there are more and more varieties of konjac foods. The unique hydrogel fiber of konjac can keep the intestines full, promote physiological peristalsis of the intestines, soften the stool, speed up defecation, reduce intestinal pressure, and relieve constipation. This is one of the reasons why konjac is popular among people.

Contents of this article

1. What is the konjac knot made of?

2. How long to cook konjac knots

3. Calories of Konjac Knot

What is konjac knot made of?

Konjac knots are made of konjac. Konjac is used as raw material, ground into pulp, and then made into konjac silk through extraction and other steps. Finally, the prepared konjac silk is tied into knots and cut to form konjac knots. Konjac likes warm and humid environment, with a suitable temperature of 20-30℃, 25℃ as the most suitable temperature, and a suitable relative humidity of 80%-90%. That is, konjac likes a long suitable temperature period and is not suitable for hot and dry places.

The chromosome number of konjac reported at home and abroad is 2n=24, 26, 28, 32, etc., most of which are 2n=26. The underground part of the konjac plant consists of a deformed and shortened spherical fleshy tuber and rhizomes, stringy roots and fibrous roots emanating from its upper end. Since there is no vascular cambium and cork cambium in the root of konjac, it cannot grow thicker and always maintains a certain size. Konjac is a spathe. The color and morphology of each part of the inflorescence are related to the species and are important signs to distinguish the species. The size of the inflorescence is related to the variety and the size of the seed taro within the variety.

How long to cook konjac knots

The konjac knot can be boiled for 8 to 10 minutes. The unique hydrogel fiber of konjac can keep the intestines full to a certain degree, promote the physiological peristalsis of the intestines, soften the feces, speed up defecation, reduce intestinal pressure, and relieve the pain of constipation.

Konjac has a long history as a food ingredient, and there are more and more varieties of konjac food, including konjac vermicelli, konjac silk knots, konjac rice paper, konjac tendons, konjac plum blossoms, konjac butterflies, konjac shrimps, konjac tofu, konjac noodles and so on.

Konjac knot calories

100g of konjac knots contains 12 calories, which is a very low-calorie food. Konjac knots are rich in nutritional value and are a beneficial alkaline food. For people who eat too much animal and acidic food, eating konjac knots can achieve the acid-alkaline balance of food.

Konjac contains konjac glucomannan, a natural high-molecular soluble dietary fiber. It is the best among all dietary fibers, contains no calories, provides a feeling of fullness, and can reduce and delay the absorption of glucose, inhibit the synthesis of fatty acids, and has an excellent weight loss effect.