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Konjac Plant (Amorphophallus Muelleri), also known as "iles-iles," is currently in the spotlight. This type of tuberous plant is rich in carbohydrates and is believed to be healthier compared to rice.
In fact, the konjac plant has been present since the Japanese colonial period. The population was forced to obtain konjac for food and industrial purposes. This plant grows wild in forests. However, it is now being cultivated using intercropping methods with oil palm, sengon (Albizia), rubber, and banana trees.
Advantages of Konjac
Konjac has advantages over other types of tubers. This is because konjac contains glucomannan, around 45-65%, which gives it promising economic value. "It even has export potential," says Arya Ulilalbab, a lecturer in S1 Nutrition at IIK Bhakta.
What is glucomannan? Arya explains that glucomannan is a type of dietary fiber with excellent water-absorbing properties. It is suitable for making noodles, meatballs, shirataki rice, and shirataki noodles. It can also be used as a gelatin substitute.
In addition, konjac offers various health benefits, including:
A study involving 22 patients with type 2 diabetes showed that glucomannan supplements effectively reduce LDL (bad cholesterol) levels. In the study, patients were given 3.6 grams of glucomannan supplements daily for 28 days. By lowering LDL cholesterol levels, the risk of vascular diseases such as heart disease and stroke was reduced.
However, using konjac for medical purposes should still be consulted with a doctor. There can be side effects if the body does not tolerate the konjac content.
Konjac also aids in calcium absorption. Arya explains that konjac contains calcium oxalate crystals and alkaloids. Oxalic acid is an anti-nutrient compound that binds to calcium. This is beneficial for absorbing calcium, which is essential for nerve and muscle fiber functions.
Being colorless, odorless, and having a texture similar to agar-agar, konjac can be processed into a healthy snack like agar-agar. With its rich fiber content, konjac is suitable for those on a diet.
Glucomannan in konjac has the ability to absorb water and form a thick, gel-like mass. Consuming konjac can delay stomach emptying and slow down the transit time of food from the stomach to the small intestine. This leads to a feeling of fullness and satiety.
Moreover, consuming konjac can reduce the energy produced per unit weight of food, as its energy content is relatively low, around 3 kcal/gram. These mechanisms work together to absorb less sugar and fat, helping in weight loss.
Meanwhile, 100 grams of white rice contains about 129 kcal. In contrast, 100 grams of brown rice has approximately 110 kcal. Therefore, konjac is more beneficial for health compared to rice. However, it's important to adjust consumption according to individual body conditions. Some people might not be able to consume a large amount of konjac.
Isn't this information fascinating? You can find more details on the official IIK Bhakta YouTube channel.
