[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Mix vegetables cooked with fresh grated coconut
Mix Vegetable poriyal is mix of all vegetables cooked and tossed with freshly grated coconut. It is also known as porial/dry curry/koora/sabji and goes well accompanied with rice as a side dish and also with any type of chapathis/parathas/rotis.
Mix – Vegetable Poriyal

https://www.vahrehvah.com/mix-vegetable-poriyal

Ingredients
200 grams Beans
1 tbsp oil
200 grams Carrots
2 tbsp cashew nuts
1 tbsp channa dal split bengal gram
1 springs chopped coriander
1 tsp cumin
1 springs curry leaves
0 fresh grated coconut
1 tsp green chillies
1 pinch hing
1 tsp Mustard seeds
2 number Onions
3 piece red chilli
1 to taste salt
1 tsp Turmeric powder
1 tsp urad dal

Directions
• Wash carrots and beans properly. and boil till half done (optional you can cook directly
• just cut them small
• heat oil add mustard ,red chilli,cumin channa dal cashew urad dal
add hing
• Add turmeric powder, onion chopped chillies curry leaves and salt.
add vegetables saute till they are cooked.
• add grated coconut
• Saute it well.
• with rice or pulka
serve hot
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