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.
The answer to both questions is: konjac flour. Konjac flour noodles come in several varieties and are shaped from from the root of the konnyaku imo plant, which is a wild-yam like plant native to Asia. The root of the plant contains a lot of water and fiber. The vegetable flour from this plant is called konjac flour.