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is a kind of perennial herbaceous plant which belongs to Araceae family.

Konjac has been known and used in Asia for over two thousand years. It is known as Moyu(yam) or Juruo in China, and Konnyaku in Japan.
Konjac plants mainly grow in mountainous areas and hilly lands of above 800-meter altitudes and under an annual average ambient temperature of about 16℃.

While konjac finds wide application in various fields, its main fields of applications are food.
from the perspective of nutriology, konjac is a food low in calories and high in dietary fiber. It is the dietary fiber that constitutes its effective nutritional component. Konjac's health-promoting functions are as follows: 
A.     Slimming;
B.     Prevention and treatment of constipation;
C.     Improvement of sugar metabolism;
D.     Regulation of lipid metabolism;
E.     others.

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