A processed konjac food having blood glucose increase suppressing effect is provided. The processed konjac food having blood glucose increase suppressing effect contains a konjac having a pH in a range of 2.5 to 7.4 and a rare sugar as active ingredients, is intended for ingestion of the rare sugar at a daily dose of 0.3 to 50 g/day for suppressing blood glucose increase, and is shaped into a rectangular, thread, round, grain, or plate form. The blood glucose increase effect can last for at least one day after one-time ingestion. For example, by making a konjac containing a rare sugar into a processed food, the product can be adapted to any consumer preferences without impediment upon eating or drinking, and therefore, a long-term ingestion is facilitated and the blood glucose increase suppressing effect can be sustained for a long period.
