Konjac Jelly - Is it Healthy?

Konjac jelly is made from a mixture of water and the bulbs of the konjac plant. The process of making konjac jelly usually involves mixing konjac powder with water. Heat until thick and add edible colloid and seasonings. Then pour into molds and cool to solidify. The resulting jelly takes on a translucent gel-like texture. It has the fibrous texture of konjac and the flavor of added seasonings.

Konjac jelly is a popular functional food made from the fiber in konjac, specifically glucomannan fiber, which comes from konjac plants such as devil’s tongue, voodoo lily, snake palm, and elephant yam. These plants grow from underground konjac corms, which are processed into konjac powder or konjac flour and widely used in foods and as a dietary supplement. Thanks to its high fiber content and rich soluble dietary fiber, konjac jelly is naturally gluten free and often associated with potential benefits for blood sugar levels and cholesterol levels—research often suggests that glucomannan may help support metabolic health. Similar to shirataki noodles, konjac jelly should be consumed with sufficient water, as improper intake may pose a choking hazard, especially for children or the elderly.