Konjac shreds calories

Konjac is a very common food ingredient in our daily life. The content of trace elements and amino acids in konjac is very high. Regular consumption is good for the human body. Konjac can not only help the human body digest, but also lower cholesterol and prevent high blood pressure. People who want to lose weight can eat konjac frequently. The calories in konjac are not high. No matter how you eat konjac, you will not make you fat. There are also many ways to cook konjac. Whether it is fried or eaten cold, it tastes very delicious.

1. The reason why konjac is eaten as konjac silk is to remove the toxins and make it chewy.

Although konjac is rich in soluble dietary fiber, what is different is that konjac is not suitable for eating directly. Why?

It turns out that konjac contains a certain amount of toxic substances such as alkaloids and ceramides. The content of harmful substances in different varieties is also different. In particular, the content of harmful substances in wild varieties may be higher. If accidentally ingested, it can cause a strong poisoning reaction.

However, our clever ancestors have already found the correct way to eat konjac.

That is to make konjac shreds, konjac tofu, konjac flour, etc.

During the production process, through heating, water and other treatments, the content of harmful substances can be reduced to a safe range, and the taste will be more chewy, killing two birds with one stone.

Of course, at the same time, nutrients such as starch in konjac will be further lost, and what is "left" is mostly dietary fiber.

2. The secret of turning konjac into konjac shreds is to add alkali

The secret to making konjac noodles and konjac tofu is to add alkaline substances. Our ancestors first used water soaked in wood ash (the main component is potassium carbonate (K2CO3), which is alkaline) to process konjac to make konjac products.

Nowadays, alkaline calcium hydroxide is mostly added for treatment.

(ps: According to national regulations, calcium hydroxide is a processing aid that can be used in various food processing processes and the residual amount does not need to be limited)

Because glucomannan is a long-chain macromolecule composed of glucose and mannose combined in a certain proportion. In this long-chain macromolecule, the ratio of glucose to mannose is 1:1.6.

On this macromolecule, in addition to glucose and mannose on the main chain, there are some special acetyl groups.

It is the presence of these acetyl groups that prevents the "close aggregation" of konjac polysaccharide molecules, so the konjac before processing is not as chewy as konjac silk.

Only alkaline substances can "offset" the blocking effect of acetyl groups, allowing the konjac polysaccharide molecules to aggregate and solidify, and lock a lot of water in them, eventually transforming them into elastic and slippery states such as konjac shreds and konjac tofu.

3. Don’t be greedy when eating konjac shreds, konjac tofu, etc.

Today's konjac products are rich and colorful, including konjac shreds, konjac cubes, konjac slices, konjac balls, konjac tofu... There are many varieties. Konjac shreds hotpot, konjac beef stew, etc. are all delicious dishes.

However, the consumption of these konjac products should not be too much each time, 1 to 2 taels is recommended. Otherwise, you may experience discomfort such as abdominal distension, and people with poor gastrointestinal function should pay special attention. Moreover, eating too much will inevitably lead to eating less other foods, which is not conducive to a balanced diet and can easily lead to malnutrition.

Don’t forget, losing weight is important, but nutrition and health are more important.