Konjak knowledge introduction
Konjak is a beneficial alkaline food. For people who eat too many animal acidic foods, eating konjak together can achieve the balance of acid and alkali in food, which is beneficial to human health. Konjak is a generic term for konjak plants of Araceae, mainly produced in the tropics and subtropics of the eastern hemisphere. China is one of the places of origin, and it is distributed in mountainous areas of Sichuan, Hubei, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Taiwan and other provinces. There are many kinds of konjak. According to statistics, there are more than 260 varieties in the world. There are 19 recorded in China, of which 8 are unique to China. The underground tuber of konjak is oblate and round, just like a large water chestnut. It is very nutritious. It contains a variety of vitamins, potassium, phosphorus, selenium and other mineral elements, as well as konjak polysaccharides, which are needed by human beings. It is characterized by low calories, low fat and high cellulose.
Konjak food not only tastes delicious and pleasant, so it has been known as "magic food" and "magic food" in recent years. However, the whole plant of konjak is poisonous. After poisoning, the tongue and throat are hot, itchy and swollen. People can save it with vinegar and a little ginger juice, oral administration or gargle. Therefore, konjak must be detoxified by grinding, cooking, rinsing and other processing processes before eating.
