Konjac root, a plant of the genus Amorphophallus, is a perennial derived from the Japanese konjac trees. The root contains a water-soluble dietary fiber known as glucomannan that has been touted for its numerous health benefits. Konjac root is a staple food of Japan.
Konjac root is mostly used as a dietary supplement for weight loss and control of diabetes. It has been used in traditional Asian food dishes for centuries.
Konjac root has long been recognized by Asians as a safe food source. It has now received safe status (GRAS) in the United States and "novel" food status in Canada.
Konjac can swell up to seventeen times its original volume when placed in water. This zero calorie root makes a convenient and effective source of dietary fiber.
A study conducted by Dr. Petra Becker of Wageningen University and Research Centre in the Netherlands reveals that konjac gum may offer protection against varying strains of E. coli and Salmonella bacteria.
Konjac root must be taken with plenty of water to prevent choking. High doses of the fiber glucomannan may cause diarrhea and excess gas in some individuals.
- Society of Chemical Industry
- Swedish Medical Center: Glucomannan
- Journal of the American College of Nutrition: Konjac-Mannan and American Ginsing
- American Heart Association: Following a Healthy Eating Plan
- Healing Therapies: Nutritional and Botanical Approaches to Diabetes
- Viable Herbal Solution: Konjac Root
Konjac root, uses for glucomannan, ways to lose weight, fiber rich foods
About this Author
Loraine Degraff has been a writer and educator since 1999. She recently began focusing on topics pertaining to health and environmental issues. She is published in "Healthy Life Place" and "Humdinger" and also writes for Suite101. Degraff holds a Master's degree in Communications Design from Pratt Institute.