Konjac is a plant whose starchy products are used to produce konjac flour. The dried starch contains glucommanan gum, which is a polysaccharide used to form gels. Konjac flour is very high in fiber and contains little digestible energy, thus providing few calories via consumption.
Konjac’s fibrous nature makes it a popular component of weight-loss supplements, as it promotes a sensation of fullness with few calories. It has also been shown to beneficially impact the flora of the gut microbiome and to treat constipation. Konjac-based gel candies have been banned in some nations as the gel does not melt in the mouth and may pose a choking hazard.
Significant consumption of high-fiber foods can lead to gastrointestinal distress in individuals not accustomed.
Fruit jellies, supplements, shirataki, konnyaku, yam flour cakes and noodles
Glucomannan, konnyaku, konjak, E425