Konjac is a perennial plant native to the tropical regions across Asia. It produces an starchy- corm that grows underground that is commonly known as “elephant yam.”
Due to its versatility and lack of flavor, konjac is transformed into a flour where it is used as a tofu substitute, noodles, or thickening agent in food.
Soluble fiber from konjac root produces a popular weight-loss supplement and thickening agent known as glucomannan. However, since glucomannan retains water, it can lead to digestive issues such as diarrhea and loose stools.
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