The Konjac plant (also known as Konnyaku) has been grown and consumed in Japan for many centuries. Konjac flour is made from the root of the Konjac plant, which is then used to make Konjac noodles, a Japanese staple food. Konjac is high in fibre and absorbs a lot of water. There is hardly any nutrition in Konjac noodles, including carbohydrates, sugar, salt and fat. However, it is a source of fibre and it is the fibre that helps keep you full.