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
Journal of the American College of Nutrition
The National Archives
Glucomannan, konnyaku, konjak, E425