Guest Mary Liu Posted January 3, 2006 Report Share Posted January 3, 2006 Konjac Flour 90% Glucomannan Depending the species, dried crude konjac flour contains about 49-60% Glucomannan as the main polysaccharide, 10-30% starch, 2-5% fibre, 5-14% crude protein, 3-5% reduce sugars and 3.4-5.3% ash, it is low in vitamins and fat. Crude konjac flour is cream to light tan in colour with typical fishy odours . Konjac flour is obtained from the tubers (roots) of various species of Amorphophallus, a plant that belongs to the family of the Araceae and originally from South East Asia. It is a source of water soluble fibre and has been consumed for more than 2,000 years in China and Japan as part of a healthy diet and important oriental dishes. Konjac is called JU RUO (pronounced in Chinese) by the Chinese people, and called KONNYAKU by the Japanese in accordance with the Chinese pronunciation for JU RUO Your early reply will be appreciated and wish you all of the best and regards ! Sincerely yours, Ms. Mary Liu Organic Herb Inc. Phone +86 731 4060828 Mobile +86 131 8709 3042 Fax +86 731 4023669 Email: email@example.com Website: http://www.organic-herb.com Add: No.1038.Shanshuirenjia3rd.KaiyuanRoad, Xinsha, changsha, Hunan, China 410100 Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.