Konjac is known as elephant yam, a plant called Amorphophallus konjac, commonly grown in Asia. The starch-like corm of the plant is used to make food like noodles and rice, used primarily in Japan and Korea.
Konjac rice is made from glucomannan of konjac powder derived from corm of the plant by using sophisticated drying technology. Retaining the shape and taste of rice, konjac rice serves as an excellent substitute for rice. With lesser calories and carbohydrates content as compared to typical rice, it becomes a viable choice for rice lovers.
In addition, it is highly effective for dieting as well as for diabetic people in managing their blood sugar level.
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