[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)

I went to Jungle Cafe this past weekend and wanted to recreate this awesome squash salad but I had no squash and the other ingredients so I made my version! Here’s the recipe:

Two medium sweet potatoes, diced
One avocado, diced
One bag of mixed greens (4 cups)
A handful of pumpkin seeds
A drizzle of EVOO
1/2 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
A dash of cinnamon

1. Rinse the diced sweet potatoes and drain.
2. Season the potatoes with the seasonings above.
3. Massage the potatoes all seasonings are mixed in well.
4. Roast the sweet potatoes for 20 minutes at 400 degrees.
5. Make sure they are a bit al dente (not too mushy)
6. In a skillet with a drizzle of olive oil, sauté the potatoes and brown.
7. Let me cool a bit then place the warm potatoes and avocados on top a bed of freshly rinsed greens.
8. Take a handful of pumpkin seeds and sprinkle on top.
9. Top with Goddess dressing and enjoy!

Makes 3-4 servings

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ABOUT BERRY:
Lacresha Berry, better known as Berry, is a singer/songwriter, actress, poet, educator, and writer from Queens by way of Lexington, Kentucky. She received her BA in Theatre from the University of Kentucky. She honed her playwriting skills there and went on to produce three one woman shows since 2002. Her latest one woman show, “Browngirl. Bluegrass.” documents her life as a brown girl coming of age in the bluegrass state of Kentucky. She’s performed all over the country with the show as well as singing and hosting with The Inspired Word weekly series. When she’s not performing, she’s teaching spoken word to ninth graders in the Bronx and Global History Regents Prep to her awesome juniors and seniors in Harlem. She currently writing her debut novel, “Seeing Janelle” and her next one woman show, “Tubman” For more information, visit www.berryandcompany.com

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