Konjac is grown in East Asia and Southeast Asia for the large starchy corms, used to create a jelly and flour with the same name. It is also used by vegans as a gelatin substitute. The dietary fiber from the corm of konjac is used as a component of weight loss supplements. Here Joanne Washburn, Food.news, reflects on good reasons to cook with konjac flour and recipes included:
“Looking for a low-calorie, low-carb flour substitute? Look no further than konjac flour! Made from the stem or corm of the konjac plant (Amorphophallus konjac), konjac flour has been a popular staple for centuries in Japan. In fact, konjac flour made waves in the West because of a Japanese noodle known as shirataki.
Konjac flour is also featured as a staple in other East Asian cuisines, including Chinese and Korean. It typically appears in the form of cakes, noodles and jellies. Konjac flour is also used for vegan seafood alternatives.
Top health benefits of konjac flour
Noodles made from konjac flour are thought to be healthier than those made from refined flour – and for good reason. Below are some of the reported health benefits of konjac flour:
1. It helps lower cholesterol
Konjac flour’s high fiber content is no secret. Its fiber comes in the form of glucomannan, which helps slow the absorption of cholesterol in the gut. Glucomannan also binds to excess cholesterol and ferries it out.
Having high cholesterol levels can put you at risk of developing serious conditions, including heart disease and diabetes. So by keeping your cholesterol levels under control, konjac flour might just help decrease your risk of developing health problems associated with high cholesterol levels.
2. It promotes bowel movement
Konjac flour is great for those who feel constipated or bloated after a meal. The fiber in konjac flour helps keep food moving along the intestines. Fiber also binds to stool, adding bulk and making it easier to pass.”
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Read More … Article Source: https://www.food.news/2021-03-02-konjac-flour-benefits-and-recipe.html
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