Glucomannan is a type of water-soluble dietary fiber that is obtained from the root of the konjac plant; Sixty-four percent of the dry matter in konjac root is glucomannan. Konjac plants are native to Southeast Asia.
cooking tofu
Identification
The Konjac plant is commonly referred to as the devil's tongue. It is a tuberous elliptical plant that is purplish brown, sometimes having white spots. The tuber is between 15 to 30 inches long. The smell of the solitary flower is described as repulsive.
Function
Glucomannan is used in Asian cooking and as a versatile substance for constructing vegetarian meatless options; it is used as a thickening agent in baked goods, marketed as a form of soluble fiber and sold as a food stabilizer and emulsifier.
Features
Glucomannan is low in carbohydrates and calories, high in fiber and has a low glycemic index. It cooks in less then five minutes and can be molded into many different forms, commonly balls, chips, slices, cakes and noodles.
Benefits
The body cannot digest glucomannan, but it tends to bulk up stool and assist in elimination.
Fun Fact
Glucomannan is the heaviest and densest fiber known to man.
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