Konjac noodles (Shirataki)
Increases feelings of satiety and contributes to weight loss
Extracted from konjac tuber (glucomannan)
Expiration date (End Of): 25/06/2023 |
Lot: B200625 | Ref. XK20
Ingredients: Konjac noodles (Shirataki) Consulting batch information
Ingredients of the ready-to-use product:
- Shirataki 75 g: water, konjac flour (12%), tapioca syrup and tapioca starch, acidity regulators (citric acid and calcium hydroxyde).
- Shirataki 250 g: water, konjac flour (13%), acidity regulators (citric acid and calcium hydroxyde), tapioca syrup and tapioca starch.
This product does not contain allergens (in accordance with Regulation (EU) No 1169/2011) nor genetically modified organisms.
KONJAC NOODLES (SHIRATAKI): NUTRITIONAL INFORMATION
*From konjac glucomannan.
*From konjac glucomannan.
Description: Konjac noodles (Shirataki)
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, gluten-free and high in fibre: 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 12% fibre (glucomannan) and just maximum 26 calories per 100 g of rehydrated product!
Konjac noodles (Shirataki): 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 gel (1).
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 1.3 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 cholesterol (2).
Our shirataki (konjac noodles)
Our shirataki is obtained from konjac cultivated on the island of Java (Indonesia). After three years, the konjac tuber is harvested, to obtain konjac flour (dried and pulverised tuber). Next, through a patented process, glucomannan is extracted with calcium hydroxide, is shaped into noodles and its acidity is adjusted with citric acid. To facilitate drying, tapioca starch is added (Manihot esculenta).
How to prepare shirataki (konjac noodles)
One 75 g pack of shirataki (konjac noodles) isequivalent to 178 g of rehydrated product. To prepare, boil the noodles for at least 8 minutes, rinse with plenty of water and add salt to taste, as this pasta is low in salt. Konjac pasta is bland, so we recommend mixing it with a sauce or serving it as an accompaniment to meat, fish or vegetables.
- Manual de Fitoterapia. 1ª Edición revisada. España. Castillo-García E, Martínez-Solís I. Elsevier Masson, 2011.
- Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Behera and Ray Int J Biol Macromol.2016; 92: 942-956.
Use: Konjac noodles (Shirataki) Consulting batch information
Place into plenty of very hot or boiling water for at least 8-10 minutes. Drain and rinse well with hot water. Thorough rinsing reduces the carbohydrate content of the product. Sauté and season to taste.
Store in a cool dry place away from sunlight.
Quality: Konjac noodles (Shirataki) Consulting batch information
PRODUCT NAMEKonjac noodles (Shirataki)
FABRICATION AND GUARANTEE:
This food is manufactured under a GMP-compliant. GMPs are the good manufacturing practice guidelines for the European food industry.
HEAD OF THE QUALITY DEPARTMENT
Certificate issue date: 2020/10/30