Known scientifically as Amorphophallus konjac. Konjac, also known as elephant yam, is a plant commonly grown in Asia. The starchy bulb root, known as a corm, is used to make food like noodles and rice
Konjac is a root vegetable that grows in parts of Asia. It’s known for its starchy corm, a tuber-like part of the stem that grows underground. The corm is used to make a rich source of soluble dietary fiber known as glucomannan. People use konjac as traditional medicine and as a food source to make noodles and snacks.
In the Western world, it’s used as a food additive and dietary supplement to lower plasma cholesterol, improve carbohydrate metabolism, and help bowel movements. Recently, you may find it in grocery stores as shirataki noodles.
Konjac glucomannan is the dietary fiber extracted from the plant’s root. Glucomannan has been used in traditional Chinese medicine for over 2,000 years to treat asthma, blood diseases, skin conditions, and more (Chua, 2010).
Fiber is filling. Eating it regularly helps keep you fuller longer, so you’re less likely to overeat or snack between meals. Konjac also expands in the stomach to help keep you full. According to a 2005 study Trusted Source, adding a glucomannan fiber supplement to a balanced, 1,200-calorie diet caused more weight loss than a 1,200-calorie diet plus a placebo.
A 2008 systematic review found that konjac may help lower total cholesterol, LDL (or “bad”) cholesterol, and triglycerides. Konjac also reduced body weight and fasting blood sugar. Researchers concluded that glucomannan could be an adjuvant (additional) therapy for people with diabetes and high cholesterol.