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Konjac cuisine
Release time:
2019-02-13 16:25
China began to cultivate konjac as early as 2,000 years ago, and its edible history is quite long. Legend has it that long ago, Taoist priests in Emei Mountain, Sichuan Province, used konjac tuber starch to produce snow konjac tofu, which is brown and yellow. It resembles porous sponge in shape, tastes delicious and has rich flavor. It is a treasure of Emei Mountain. Later, Konjac was introduced from China to Japan, which was very popular with the Japanese. It was eaten by almost every household. Until now, it is still the most popular elegant food among Japanese people. Moreover, the Ministry of Health and Welfare of Japan clearly stipulated that there must be Konjac food in the meals for primary and secondary school students. At present, Japan is the world's largest consumer of konjac food, and konjac has also been identified as one of the top ten health foods by the United Nations Health Organization.
Medical and Health Function of Amorphophallus konjac
According to the Compendium of Materia Medica, our ancestors used konjac to treat diseases more than 2000 years ago. Amorphophallus konjac contains 16 kinds of amino acids, 10 kinds of mineral trace elements and abundant food fibers, which have special effects on preventing and curing colon cancer and breast cancer. Amorphophallus konjac has low fever, fat and sugar, which can prevent and treat obesity, hypertension and diabetes mellitus. It can be said that it is a kind of excellent food that can not only satisfy people's appetite, but also cure diseases and healthy bodies, and it can also prevent and cure many common slowness of Diseases, it can be seen that konjac is a kind of "God-given medicine", eating up a hundred benefits without harm.

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