Konjac is very much talked about for its slimming properties. Why is it so interesting? Does it have other properties? I am about to answer all your questions.
What is konjac?
Konjac is a vegetable from Sout-East Asia. Its roots have been eaten and cooked as is for a long time in Japan. It is also available as a processed product, in the form of a black paste called Konnyaku: it is the basic product used by Asian populations.
Nowadays, konjac is used in the food industry as an efficient thickener, because glucomannane can be extracted from its roots.
What are the properties of knojac?
Konjac is acknowledged for its numerous qualities.
For some, it has medicinal properties and is part of phytotherapy (herbal medicine). Indeed, in Asia, it is used to fight cancer and diabetes, but it is also said to have stomach soothing properties. It may also help lower "bad cholesterol" levels.
For others, it is an excellent natural appetite suppressant. The glucomannane contained in konjac roots is a very effective gelling agent which "coats" the stomach walls when ingested. Therefore, it quickly provides a satiety effect. Admittedly, it does not provide any calorie, vitamin or oligo-element... in short, it provides little or nothing. But it plays to perfection its role of slimming aid!
How to use konjac
Konjac can be consumed in different forms:
- Noodles, very useful to cook healthy meals
- Vermicelli, also know as shirataki , convenient for many types of dishes
- A jelly, also called Konnyaku, not to be eaten directly but meant to be used in many recipes.
- Capsules, usually used as appetite suppressants.
Recipes using konjac
Fried konjac with mushrooms: Sauté a sliced onion. Add the mushrooms, then the shiratakis. Stir well over the fire for 1 or 2 minutes. Serve immediately
Fried vegetables with konjac: In a pan, sauté in some olive oil: 1 sliced red bell pepper, soybean sprouts, 1 chopped shallot, thin slices of konjac (from a block), cashew nuts, and a trickle of soy sauce.