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Amorphophallus konjac, also known as Konjac and konnyaku, is a vegetable species native to Yunnan in southwest China which has an edible corm. It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius). It is a relative of the titan arum (A. titanum), one of the largest flowering plants in the world and a congener of konjac.
2 صفر 1446 بعد الهجرة · Konjac, also known as elephant yam, is a starchy bulb root used in low-carb food products like noodles and rice. It contains glucomannan, a fiber that may help lower blood cholesterol, blood sugar and constipation, but it …
26 ذو الحجة 1444 بعد الهجرة · Konjac is a plant that contains glucomannan, a soluble fiber that may help with diabetes, weight management, cholesterol, constipation, and skin health. Learn how to use konjac products, such as flour, jelly, and …
7 ذو القعدة 1445 بعد الهجرة · Konjac is a plant that produces glucomannan fiber, which may help with weight loss, gut health, blood sugar and cholesterol. Learn how to use konjac products, what to watch out for and how it compares to healthy …
21 رمضان 1441 بعد الهجرة · Konjac is a root vegetable that resembles an unusually-shaped potato. The bulb of the plant – the part of the plant that grows underground – contains a soluble fiber called glucomannan.
Konjac (Amorphophallus konjac) is a perennial with a large, mottled leaf and a single, smelly inflorescence. It is grown for its starchy tubers, which can be made into flour, jelly or noodles, and for its ornamental value.
26 ربيع الأول 1446 بعد الهجرة · Konjac, a plant native to Asia, has been gaining popularity worldwide for its impressive health benefits. Often used in traditional medicine, konjac is rich in …
6 ربيع الأول 1446 بعد الهجرة · Konjac is a root vegetable rich in soluble fiber that may help with digestion, cholesterol, weight loss, and skin health. Learn about its nutritional facts, …
28 ربيع الآخر 1444 بعد الهجرة · Konjac is a lesser-known root vegetable (think: beets, ginger) that’s grown in parts of Asia and is particularly popular in Japanese and Korean cooking. You may have even tried it: It’s the main ingredient in Shirataki …
