Organic konjac noodles (Shirataki)

Increases feelings of satiety and contributes to weight loss

Extracted from konjac tuber (glucomannan)

3,55 €

instead of 3,95 € (Offer valid until 20/07/2022)
In Stock
Delivery between 30/06 and 04/07! ?
-10%
Organic konjac noodles (Shirataki)
Increases feelings of satiety and contributes to weight loss
Made in France | Expiration date (End Of): 04/05/2023
Lot: 210502 |
Ref. XK20
1 unit

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Ingredients: Organic konjac noodles (Shirataki)
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Ingredients of the ready-to-use product: 

  • Shirataki 300 g: purified water (96.6%), Organic Konjac flour (3.4%).

FOOD ALLERGENS:

This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.

NUTRITIONAL INFORMATION

SHIRATAKI 300 g
per 100 g of reconstituted product
ENERGY
30 kJ/7 kcal
FAT
<0.1 g
      OF WHICH SATURATES
<0.1 g
CARBOHYDRATE
<0.2 g
      OF WHICH SUGARS
<0.1 g
FIBRE*
  2.6 g
PROTEIN
<0.1 g
SALT
<0.1 g

*From konjac glucomannan.

Description: Organic konjac noodles (Shirataki)

Health claims

Glucomannan in the context of an energy restricted diet contributes to weight loss.

Glucomannan contributes to the maintenance of normal blood cholesterol levels.

Discover an alternative to pasta that is low in calories and carbohydrates and gluten-free: konjac noodles, or shirataki.

Our konjac noodles (shirataki) contain glucomannan: a soluble fibre extracted from konjac tuber (Amorphophallus konjac K.Koch) highly recommended for people following a slimming diet, as it increases feelings of fullness.

Konjac glucomannan also helps to improve intestinal transit and reduce levels of LDL cholesterol and triglycerides.

Our konjac noodles (shirataki) contain at least 2.6% fibre (glucomannan) and just maximum 7 kcal per 100 g of rehydrated product!

Detailed information

What is shirataki?

Originating from Japan, shirataki is obtained from konnayaku: a gelatinous pasta made from konjac tuber (Amorphophallus konjac K.Koch). Konjac is a plant native to Asia that is grown mainly in Japan, and typically has a tuber that can grow 30 cm in diameter and from which glucomannan is extracted. Glucomannan is a soluble fibre that takes in water easily to form a high viscosity gel1.

When konnyaku takes the form of noodles, it is known as shirataki, meaning “white waterfall”, a name that refers to its distinctive appearance and gelatinous texture. Konjac noodles have low carbohydrate content (maximum 0,2 g per 100 g) and are rich in glucomannan, a soluble fibre used in cases of hyperlipaemia (high levels of blood lipids)1, help to improve blood glucose levels and reduce cholesterol2.

How to prepare shirataki (konjac noodles)

Rinse pasta under warm water. Boil or fry for 2-3 min. Add directly to the dish.

Bibliography

  1. Manual de Fitoterapia. 1ª Edición revisada. España. Castillo-García E, Martínez-Solís I. Elsevier Masson, 2011.
  2. Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Behera and Ray Int J Biol Macromol.2016; 92: 942-956.
Updated on 2022/04/04

Use: Organic konjac noodles (Shirataki)
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DIRECTIONS:

Rinse pasta under warm water. Boil or fry for 2-3 min. Add directly to the dish.

STORAGE INSTRUCTIONS:

Storage: 5-28ºC.

Quality: Organic konjac noodles (Shirataki)
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FABRICATION AND GUARANTEE:

This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.

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