KONJAC

We serve dry Porang requests and in the form of fruit, Please contact our contact person for more information.

Porang is made from tubers. In international language, Porang is known as Konjac, in Indonesia it is called umbi porang. In the process, in industry usually the porang tubers are floured and the flour is processed into konyaku.

Konnyaku grows in India, China, Japan and Korea. The tubers contain a lot of starch which is made into flour and jelly of the same name. This product by vegetarians as a substitute for gelatin.

Japanese konnyaku is made by mixing konjac flour with water and lime water. Hijiki is often added as a characteristic dark color and flavor. Without additives for color, konjac will be pale white. Then it is boiled and cooled to strengthen the taste. Konnyaku made in this form of noodles are called shirataki (see shirataki noodles) and are used in foods such as sukiyaki and gyudon.

Konnyaku is consumed in the Sichuan province of China; the moyu tuber is called (魔芋, or taro devil), and jelly is called "tahu konnyaku" (魔芋 豆腐 moyu doufu) or "snow konnyaku" (雪 魔芋 xue moyu).

The dried tubers of the konjac plant contain about 40% glucomannan. This polysaccharide makes my konjac jelly very thick.

Konnyaku has almost no calorie content but is very high in fiber. Therefore, Konnyaku is often used as food for diets.

If the konjac is made from natural ingredients from the konjac plant, it is processed from seaweed. Even though it has almost the same fiber content, the texture of the konjac is much more chewy than jelly.

Konnyaku is a natural food consisting of water (97%) and glucomannan or dietary fiber. (3%) Konnyaku is also rich in minerals and low in calories. Konnyaku does not contain fat either. A study shows that konnyaku can help in maintaining health and also controlling weight.

Konnyaku cannot be digested by our digestive system. Because of that, this slippery and chewy konjac can play a role in cleaning up the food debris that is in our large intestine so that it is not easy to experience constipation.

Besides being able to make the stomach full quickly, scientists have recently found that konnyaku can normalize cholesterol levels in the body, prevent high blood pressure, and normalize blood sugar levels. It was this discovery that later earned konnyaku the healthiest food in all of Japan.