Konjac is grown for its large starchy corms, used to create a flour & jelly of the same name. It is also used as a vegan substitute for gelatine. In Japanese cuisine, konjac (konnyaku) appears in dishes such as oden. It is typically mottled grey & firmer in consistency than most gelatines. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavour. Konjac has almost no calories but is very high in fibre (glucomannan). What does Health Spark Konjac Fibre 500mg do? Glucomannan in an energy restricted diet contributes to weight loss. Glucomannan contributes to the maintenance of normal blood cholesterol levels.