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🥬 VegetableLow glycemicGluten free
Konjac
Konjak
Homeland
Southwestern China and Southeast Asia
Season
Autumn (harvest)
Nutrition values
Per 100 g, raw
| Energy | — kcal |
| Carbohydrate | — g |
| of which sugars | — g |
| Fiber | — g |
| Protein | — g |
| Fat | — g |
Did you know?
⚠️ The raw corm burns the mouth with calcium oxalate crystals and is inedible; it is grated and set into a gel with limewater. The resulting near-calorie-free gel is eaten in Japan as konnyaku and shirataki noodles, and should be cut small and chewed well because of a choking risk.
Consumption tip
Even natural produce may carry pesticide residues. Wash fruits and vegetables under plenty of running water and discard the outer leaves of leafy greens. A short soak in vinegar water can also help reduce residues. Where possible, prefer certified organic or good-agricultural-practice products.