1. Different categories

1. Jelly category: Jelly is a Western sweet made from edible gelatin, water, sugar, and juice. Also known as gel, it has a crystal clear appearance, bright color and soft texture. Belongs to the category of snacks.

2. Konjac category: Konjac (scientific name: Amorphophalms konjac), a perennial tuber herbaceous plant belonging to the genus Amorphophallus in the family Araceae. It is native to India, Ceylon, and the Malay Peninsula. It has been cultivated in southwest China for many years. It has been one of the medicinal herbs in ancient Chinese books since ancient times. Belongs to the category of plants.

2. Different morphological characteristics

1. Jelly morphological characteristics: jelly is semi-solid and has different shapes, including round, square, etc.

2. Konjac morphological characteristics: The underground tuber of Konjac is oblate, like a big water chestnut, with a diameter of more than 25 cm. The underground tuber of Konjac can be processed into konjac powder for consumption, and can be made into konjac tofu, Konjac noodles, konjac bread, konjac meat slices, juice konjac shreds and other foods.

3. Different nutrition

1. Jelly nutrition: a small amount of vitamins, sugars, and a small amount of minerals.

2. Konjac nutrition: It is very rich in nutrients, containing 35% starch, 3% protein, as well as a variety of vitamins and mineral elements such as potassium, phosphorus, selenium, etc. It also contains konjac polysaccharide that humans need, namely Glucomannan reaches more than 45% and has the characteristics of low calories, low fat and high fiber.