The konjac plant has a starchy root called a corm. This is high in a type of dietary fiber called glucomannan. Manufacturers use this part of the plant as a dietary supplement and in the production of high fiber flour and jellies.
Several different products use konjac corm, including:
Konjac flour:Producers make this by grinding down dry konjac corms to make flour. People can then use this to make noodles.
Konjac jelly:After further processing, konjac flour can form a jelly or gum. This can serve as an alternative to gelatin, which people can use as a food thickener.
Konjac soluble fiber:Purifying konjac jelly further turns it into a soluble fiber that serves as a dietary supplement.
