Tongjiang Konjac [Sichuan Tongjiang Specialty]

What is Tongjiang konjac? Authentic Sichuan Tongjiang specialty: Tongjiang konjac

Content summary:Do you want to know what Tongjiang konjac is? This article is a detailed introduction to the Sichuan Tongjiang specialty - Tongjiang konjac. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Tongjiang konjac. The full text takes about 4 minutes to read, mainly including the basic introduction of Tongjiang konjac

Basic introduction of Tongjiang konjac

Tongjiang konjac is a traditional specialty of Tongjiang County and a genuine forest vegetable. Tongjiang konjac is known for its pollution-free, non polluting, high nutrition, and high yield. It is a forest vegetable with great development prospects today. Tongjiang konjac has eight unique characteristics: 1. Tongjiang konjac is a perennial herbaceous plant, with a feather shaped compound leaf on the ground, resembling an umbrella, and beautiful flower spots on the petiole. It is extremely tolerant to shade and can be used for indoor ornamental cultivation. 2. Tongjiang konjac has a high yield, with a weight of over 15kg per unit. It is highly tolerant to fertilizer and shade, and can be cultivated at high densities. It can also be grown in overlapping cellars, with a yield of over 5000kg per mu. 3. The utilization rate of Tongjiang konjac can reach 100%. The leaves are high-quality feed, and the petioles are used to make dried vegetables. It tastes better than bamboo shoots. The flesh of underground tubers is as white as snow and contains over 60% starch. It can be processed into various beauty and health foods that are popular worldwide today. 4. Tongjiang konjac has excellent quality, with a starch expansion rate of up to 80-100 times and lucrative profits. 1kg konjac starch can be used to make 40kg konjac tofu. 5. Tongjiang konjac can be processed and consumed as a fresh product, and can also be produced on a large scale to make refined powder. It is widely used in food, medicine, chemical industry, and industry, and has a very broad development prospect. 6. Tongjiang konjac starch is a popular food with white, nutritious, delicious, and comfortable taste. 7. According to scientific measurements, Tongjiang konjac flour contains 64.78% glucomannan, 1.46% starch, 1.6% reducing sugar, 2.56% protein, 0.13% fat, 1.43% fiber, and 3.78% mineral elements. Its protein contains 7 essential amino acids for the human body and 7 unsaturated acids such as oleic acid, linoleic acid, and linolenic acid that are indispensable to the human body. Therefore, konjac food is high in fiber and low in calories. It is the "scavenger" of the stomach and intestines. It can prevent hemorrhoids and colon cancer, effectively reduce cholesterol and hypertension, and has unique effects on weight loss, beauty and diabetes. 8. Tongjiang konjac has a wide adaptability and strong disease resistance. It can be cultivated in areas south of 26 ° N latitude, and can overwinter outdoors in areas with temperatures below -5 ° C in winter. Tongjiang konjac products are popular in Southeast Asian countries and regions such as Japan, South Korea, Malaysia, Vietnam, Myanmar, Taiwan, Hong Kong, and Macau