Porang Flour

Product Details

Many people equate people with suweg because of their similar appearance. Both have a single stem with green and white stripes. The stem has branches as petioles.

Citing the Tanobat site, what distinguishes porang from suweg is the presence of blackish brown protrusions at the confluence of branches and leaves on porang. This protrusion is a vegetative porang reproduction.

Not yet low in oxalate, still pure porang tubers directly in flour, so to process it can be given calcium hydroxide (food grade)

Our porang is still itchy, because it is still pure from the tuber, it is directly made into flour, so there is nothing added, to reduce it, we can reduce a little salt, or calcium hydroxide.

Glucomannan 60%-80%

The weight of the contents is 300 grams

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