Pho is known for its delicious broth, but this is where the healthy diner needs to exercise caution: the exact numbers vary widely depending on the recipe, but a standard bowl can easily supply thousands of milligrams of sodium â and thatâs before adding any extra condiments like hoisin sauce or Sriracha.
Konnyaku is a traditional Japanese jelly-like health food made from a kind of potato called âKonnyaku potatoâ and calcium hydroxide or oxide calcium extracted from eggshells. The Konnyaku potato is native to Indonesia and is a kind of herbaceous perennial plant called âAmorphophallus Konjacâ(K.
1 The hydroxicitric acid [HCA] that is present in kokum is used in lowering cholesterol. 2  It has been shown to be a good anti-obesity agent, as it suppresses synthesis of fatty acids, lipogenesis [conversion of sugar to fatty acids] and facilitates weight loss.here is so much spoken about spices and condiments like cloves, cardamom, cinnamon, turmeric, and tamarind, but we hardly hear about kokum. Kokum is a very good antioxidant [combats free radicals]. It is also rich in citric acid, hydroxicitric acid [HCA], malic acid, polyphenols and acetic acid.