The konjac plant has a starchy root called a corm. This is high in a type of dietary fiber called glucomannan. Manufacturers use this part of the plant as a dietary supplement and in the production of high fiber flour and jellies.
After further processing, konjac flour can form a jelly or gum. This can serve as an alternative to gelatin, which people can use as a food thickener.
Yukiguni Aguri Apple flavour Konjac Jelly 6x18g
Ft1.955
Never swallow before chewing. Eat little by little carefully pushing up the bottom of the jelly pouch!
Konjac Jelly are small, individually packed jelly units, which not only impress with their unusual consistency, but also with their fruity flavour and great colour! For European palates, the Konjac, which is very popular in Asia, is perhaps a little unfamiliar, but these jellies should definitely be tried
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