Konjac origin distribution and value role
Konjac is distributed in Africa (Madagascar), Asia (Thailand, China, Malaysia, India, Vietnam, Indonesia, Myanmar, Philippines, Java, Kalimantan, Laos), Europe and Oceania (New Guinea and Australia).
In China, the suitable cultivation area of konjac is mainly distributed in the southeast mountains, Yunnan-Guizhou Plateau, Sichuan basin around the mountains and other tropical and subtropical humid monsoon climate areas.
Konjac species are many, according to statistics there are more than 260 varieties around the world, China has a record of 19 kinds, of which 8 kinds of endemic konjac underground tuber flat round, very rich in nutrients, containing a variety of vitamins and potassium, phosphorus, selenium and other mineral elements, but also contains human needs of the konjac polysaccharide, and has a low-calorie, low-fat and high-fibre characteristics.
Konjac as a food has long been widely known, and its varieties have hundreds of varieties.
Such as the use of its viscoelasticity and bonding stability production of frozen food, imitation of fresh food, ready-to-eat food; the use of its instant solubility and viscosity production of fast food; the use of its next production of pickled food; the use of low calorific value and inhibit heat absorption production of limited food, health food; the use of its resistance to whipping production of a variety of pasta, western food. Konjac can also be used as excipient, thickener, emulsifier and filler. In addition, konjac glucan also has a health role, its health role is to adjust the body's nutrient balance, reduce and avoid a series of cardiovascular and digestive diseases caused by high nutrient intake.