1. 魔芋和墨鱼不是一种东西 。魔芋生长在疏林下，是有益的碱性食品，对食用动物性酸性食品过多的人，搭配吃魔芋，可以达到食品酸、碱平衡 。此外，魔芋还具有水平降血糖、降血脂、降压、散毒、养颜、通脉、减肥、通便、开胃等多功能 。魔芋全株有毒，以块茎为最，不可生吃，需加工后方可食用 。中毒后舌、喉灼热、痒痛、肿大 。民间用醋加姜汁少许，内服或含嗽，可以解救 。

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2. 墨鱼学名是乌贼，乌贼的肉可食，它的墨囊里边的墨汁可加工为工业所用，墨囊也是一种药材，内壳可喂笼鸟以补充钙质 。乌贼的内脏可以榨制内脏油，是制革的好原料 。它的眼珠可制成眼球胶，是上等胶合剂 。我国常见的乌贼有枪乌贼（俗称鱿鱼），金乌贼与无针乌贼 。乌贼是我国四大海产（大黄鱼，小黄鱼，带鱼，乌贼）之一，渔业捕捞量很大，肉鲜美，富营养 。
3. 魔芋是一种植物经过加工后成混沌色的块状，而墨鱼可以烧烤、油炸和煮食 。像豆腐有些发黑的应该是加工后的魔芋 。可以食用 。
要一篇关于魔芋的英文文献？Konjac，also known as konjak, konjaku, devil\'s tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius), is a plant of the genus Amorphophallus. It is native to warm subtropical to tropical eastern Asia, from Japan and China south to Indonesia.
It is a perennial plant, growing from a large corm up to 25 cm in diameter. The single leaf is up to 1.3 m across, bipinnate, and divided into numerous leaflets. The flowers are produced on a spathe enclosed by a dark purple spadix up to 55 cm long.
The corm of the konjac is often colloquially referred to as a yam, although it bears no marked relation to tubers of the family Dioscoreaceae.
Konjac is grown in India, China, Japan and Korea for its large starchy corms, used to create a flour and jelly of the same name. It is also used as a vegan substitute for gelatin.
In Japanese cuisine, konnyaku appears in dishes such as oden. It is typically mottled grey and firmer in consistency than most gelatins. It has very little taste; the common variety tastes vaguely like salt. It is valued more for its texture than flavor.
【魔芋和墨鱼是同一种东西么？像豆腐的有点发黑的是哪一个？】Ito konnyaku is a type of Japanese food consisting of konjac cut into noodle-like strips. It is usually sold in plastic bags with accompanying water. It is often used in sukiyaki and oden. The name literally means \"thread-konjac.\"
Japanese konnyaku jelly is made by mixing konnyaku flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konnyaku is pale white. It is then boiled and cooled to solidify. Konnyaku made in noodle form is called shirataki (see shirataki noodles) and used in foods such as sukiyaki and gyudon.
Konjac is consumed in parts of China\'s Sichuan province; the corm is called moyu (魔芋, or Devil\'s Taro), and the jelly is called moyu doufu (魔芋豆腐) or xue moyu (雪魔芋).
The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous.
Konjac has almost no calories but is very high in fiber. Thus, it is often used as a diet food.
[edit] Fruit jelly
Konjac can also be made into a popular Asian fruit jelly snack, known in the U.S. as konjac candy, usually served in bite-sized plastic cups.
Perhaps due to several highly publicized deaths and near-deaths among children and elderly due to suffocation while eating konjac candy, there were FDA product warnings[1] in 2001 and subsequent recalls in the U.S. and Canada. Unlike gelatine and some other commonly used gelling agents, Konjac fruit jelly does not melt on its own in the mouth. The products that were then on the market formed a gel strong enough such that only chewing, but not tongue pressure or breathing pressure, could disintegrate the gel. The products also had to be sucked out of the miniature cup in which they were served and were small enough such that an inexperienced child could occasionally accidentally inhale them. Konjac fruit jelly was subsequently also banned in the European Union.[2][3][4]

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