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Konjac Root Extract Powder 90% Glucomannan
Botanical Name: Amorphophallus konjac
Plant Part Used:Root
Processing Method: Extraction
Also Known as Devil tongue,Voodoo lily,Snake palm,Elephant yam,Konjaku,Konnyaku potato,which belongs to the family of Araceae. It is grown in warm tropical region. Konjac contain many phytochemical constituents likes d-glucose, Dicholoro-methane, Ethyl acetate, Chloroform, 3,5-dinitrosalicylic acid (3,5-DNS), phenol-sulphuric acid, D-mannose, Acetate groups. It is good for skin health, gut health, sugar-blood level.
Main Producing Countries |
China, Indonesia, Japan and South Korea
|
Product Use |
Konjac, also known as Amorphophallus konjac, is a plant that is native to East and Southeast Asia. It is grown in countries like Japan, China, Korea, and Indonesia. The plant is also widely cultivated in other parts of the world, including Europe, North America, and Australia.
The konjac plant grows in rich, well-drained soil and requires warm temperatures and sufficient rainfall. The plant itself consists of a large tuber, which is the part that is used for consumption. This tuber is rich in a dietary fiber called glucomannan.
The process of producing konjac products starts with harvesting the tubers from the plant. The tubers are then washed and cut into small pieces before being dried under the sun or in a drying machine. Once dried, the konjac pieces are ground into a fine powder.
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 0mg | 0.00% | |
| Total Carbohydrate 92.5g | 30.67% | |
| Dietary Fiber 90.9g | 324.51% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 12.3mg | 0.92% | |
| Iron 0.4mg | 0.00% | |
| Potassium 212mg | 4.51% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
The biological source of Konjac Root is Amorphophalms konjac.
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Odorless | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Mesh size | NLT 90% Passes through #120 mesh | USP<786> |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 10.0% w/w | USP<561> |
| Sulfur dioxide | NMT 0.9 g/kg | USP<221> |
| pH | 5.0-7.0 | USP<791> |
| Glucomannan content | NLT 90% | USP |
| Viscosity | NLT 15000 mPa•s | USP |
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 0.5 ppm | USP<232> |
| Arsenic | NMT 1 ppm | USP<232> |
| Mercury | NMT 0.5 ppm | USP<232> |
| Cadmium | NMT 0.5 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate Count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. Coli | Not Detected | USP<62> |
| Salmonella | NA | USP<62> |
Synonyms
Biological Source
Amorphophalms konjac
Parts Used
Root
Major components Other constituentsDetail not available
Health categoriesDescription
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