Known as konjac, a root used for centuries in Asia creates foods that have virtually no calories, absorb water, form gel in the body, and are being used to replace pasta, rice, and even desserts.

Written by Valdemar Medeiros

Published on 13/04/2026 at 10:33

Updated on 13/04/2026 at 10:34

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Konjac is an Asian root rich in glucomannan that forms gel in the body and gives rise to foods that are almost calorie-free.

The tuber of the species Amorphophallus konjac, popularly known as konjac, has been used for centuries in the diet and in traditional preparations in Asian countries such as Japan, China, and South Korea. In recent years, however, it has gained global prominence due to a specific characteristic: the ability to give rise to foods with very low caloric density, especially in fiber-rich formulations that increase the volume of food without proportionately raising the energy value.

This unusual combination has attracted the attention not only of consumers but also of researchers and the food industry, which have begun to explore konjac as a base for a new generation of food products. In recent scientific reviews, the ingredient is described as an increasingly used raw material in functional foods and food additives, precisely because of its technological properties and its behavior in the digestive tract.

The main compound responsible for this behavior is glucomannan, a highly viscous soluble fiber that exhibits unique physical and chemical properties when in contact with water. According to a review published in the journal Current Research in Food Science, the high hydration capacity and increased viscosity of glucomannan help to enhance satiety, as well as delay gastric emptying and modify the texture of the foods in which it is incorporated.

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Glucomannan can absorb dozens of times its own weight in water

Glucomannan, extracted from the konjac root, is considered one of the dietary fibers with the highest known water absorption capacity.

When hydrated, it can absorb up to 50 times its own weight in water, forming a dense and voluminous gel. This characteristic is central to understanding how konjac works within the body and in derived foods.

When ingested, glucomannan:

increases in volume in the digestive tract
delays gastric emptying
contributes to a prolonged feeling of satiety

This physical behavior transforms a small amount of substance into a significant volume within the digestive system.

Foods derived from konjac practically have no calories

From this property, various konjac-based foods have emerged, including:

“shirataki” noodles
konjac rice
gelatins and desserts
alternative pastas

These products share a common characteristic: they are predominantly composed of water and fiber, resulting in very low caloric value.

In some cases, whole servings contain less than 20 calories, a value much lower than that of equivalent traditional foods, such as wheat-based pastas. This occurs because glucomannan is not fully digested by the body, contributing little to caloric intake.

Traditional use in Asia dates back centuries of food consumption

Although it may seem like a recent innovation, konjac has long been used in Asian cuisine. In Japan, for example, it is the base of foods like konnyaku, a gelatinous block consumed in soups and traditional dishes. In China, its use is also associated with everyday food and traditional medicine.

This history reinforces that the consumption of the plant is not experimental but rather consolidated over generations.

One of the most visible applications of konjac is in creating substitutes for traditional foods. Shirataki noodles, for example, are produced from hydrated glucomannan, resulting in translucent strands with an elastic texture.

These products differ significantly from conventional pastas:

do not contain gluten
have a gelatinous structure
have low energy content

The characteristic texture is a direct result of gel formation, which maintains cohesion even with a high water content.

The food industry uses konjac to develop low-calorie impact products

With the increasing demand for foods with lower caloric density, the industry has begun to incorporate konjac into different formulations. Glucomannan is used as:

thickener
stabilizer
water retention agent

These properties allow for the creation of products with greater volume and lower energy content, which significantly alters the final nutritional composition.

The effect on the body is linked to physical interaction rather than chemical

Unlike substances that act through complex chemical reactions, the effect of konjac is directly related to its physical behavior. The formation of gel in the digestive tract modifies the dynamics of digestion, influencing: the speed of nutrient absorption, the feeling of gastric fullness, and the metabolic response after a meal.

This mechanism is widely studied in research on soluble dietary fibers. And although it is widely used, konjac requires specific care in consumption.

Due to its high expansion capacity, it is recommended to be ingested with an adequate amount of water. In concentrated forms, such as capsules or supplements, improper use can pose a risk.

Therefore, regulatory bodies in different countries have already established guidelines for the safe consumption of glucomannan.

Recent popularity is linked to the search for low-calorie foods

The growth of konjac in the global market is associated with changes in eating behavior. Consumers have been seeking alternatives that:

reduce caloric intake
maintain food volume
offer new substitution options

In this context, konjac stands out for bringing together rare physical characteristics in a single ingredient.

The plant represents an example of how natural properties can transform foods

The case of konjac illustrates how a plant with specific properties can give rise to broad applications in food.

The ability to absorb water and form gel not only alters the structure of foods but also redefines how the body interacts with them.

This type of transformation shows how natural ingredients can be explored to create new food categories.

With the growth of konjac-derived foods, a relevant discussion arises: to what extent can the eating experience be modified by ingredients that alter texture, volume, and the perception of satiety without increasing caloric load?

As new technologies and ingredients continue to be developed, konjac becomes a concrete example of how science and food can converge to create products that challenge traditional standards and expand the possibilities of what is understood as food.

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Known as konjac, a root used for centuries in Asia creates foods that have virtually no calories, absorb water, form gel in the body, and are being used to replace pasta, rice, and even desserts.

Konjac is an Asian root rich in glucomannan that forms gel in the body and gives rise to foods that are almost calorie-free.

Glucomannan can absorb dozens of times its own weight in water

Foods derived from konjac practically have no calories

Traditional use in Asia dates back centuries of food consumption

The food industry uses konjac to develop low-calorie impact products

The effect on the body is linked to physical interaction rather than chemical

Recent popularity is linked to the search for low-calorie foods

The plant represents an example of how natural properties can transform foods

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Known as konjac, a root used for centuries in Asia creates foods that have virtually no calories, absorb water, form gel in the body, and are being used to replace pasta, rice, and even desserts.

Konjac is an Asian root rich in glucomannan that forms gel in the body and gives rise to foods that are almost calorie-free.

Glucomannan can absorb dozens of times its own weight in water

Foods derived from konjac practically have no calories

Traditional use in Asia dates back centuries of food consumption

The food industry uses konjac to develop low-calorie impact products

The effect on the body is linked to physical interaction rather than chemical

Recent popularity is linked to the search for low-calorie foods

The plant represents an example of how natural properties can transform foods

Scientists enter a narrow, flooded cave 500 meters deep and find giant dinosaur footprints on the ceiling measuring up to 1.25 meters, preserved in such a rare way that a new type of trace had to be created.

In Botswana, a salt flat of up to 16,000 km² that was once an African megalake spends months as an absolute white desert, but during the rainy season it transforms into a shallow sea that reappears from nowhere and can be seen from space in the middle of southern Africa.

A giant half-ton ring fell in Kenya from space, and more than a year later, scientists still do not know where it came from.

After two years of internal discussions, Paraguay has finally regulated the law that opens the country to foreign technology and service companies with tax incentives that promise to create thousands of jobs and change the economy.

Map reveals how the Earth may look in 250 million years: continents will reunite in the Last Pangaea, 92% of the planet could become uninhabitable for mammals, and Spain appears among the rare possible exceptions.

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