Konjac is a common food, and it is not recommended to talk about the distinction between “coolness” and “heatiness”, as there is no uniform definition of the classification of food flavors and insufficient evidence. Konjac can be consumed in moderation on a daily basis. Konjac, also known as Konjac, for the Tennessee Konjac plant Konjac bulbous tubers, konjac nutrient-rich, edible methods, can be made into konjac silk, konjac knot, konjac tofu and so on. Konjac is rich in dietary fiber, has a strong sense of satiety, contains low calories, has a certain nutritional value. Diet must ensure food diversity, diet and nutritional balance, do not favor picky eating, so as not to lead to a lack of nutrients in the body. Attention, daily life in case of discomfort under the guidance of a professional doctor, give appropriate treatment to avoid delays in the condition.