The konjac plant (Amorphophallus konjac) grows on slopes 2000 to 4000 ft above sea level, where it enjoys the habitat’s clean air and water. Today, konjac plants are grown in Japan, Korea, and China. The edible part of the konjac plant is the root which resembles an oval shaped taro or yam potato. Some people call konjac noodles “yam noodles”. This is misleading as there is no yam at all; if it did, there would have lots of starch and calories.
Konjac foods are very common in Japan and its health benefits are well known; Japanese grocery stores typically have more varieties of konjac foods (called konnyaku) than our varieties of pasta. This healthy food is largely unknown in America because it looks unfamiliar and is very “crunchy” to bite. NuPasta has reformulated konjac food to look and taste like pasta, to make this healthy food accessible to the American consumer.
The main component of konjac food is glucomannan, a water soluble dietary fibre. Studies (see links in science and evidence) have shown konjac glucomannan is beneficial to our health in many ways: