Konjac rice (Gohan)

Rich in glucomannan

Only 39 calories per 100 g of product

3,90 €

Ref. ZX17
1 unit
5 units -20 %

Description: Konjac rice (Gohan)

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.

Gohan konjac rice are an alternative to pasta that is low in calories and carbohydrates, gluten-free and high in fibre.

Our Gohan konjac rice noodles are highly recommended for people following a slimming diet, as they contain glucomannan: a soluble fibre extracted from konjac tuber (Amorphophallus konjac K.Koch), which increases the feeling of fullness.

Konjac glucomannan helps reduce LDL cholesterol levels and triglycerides. In addition, it improves intestinal transit and the flora of the gut.

Our Gohan konjac rice contain 18% fibre (from glucomannan) and just 39 calories per 100 g of rehydrated product!

Detailed information

Konjac rice are 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 (1).

Glucomannan is a soluble fibre that absorbs water easily, to form a very thick gel that induces feelings of fullness (2). This soluble fibre is also used in case of hyperlipaemia (high levels of blood lipids) (1), to improve blood glucose levels and reduce cholesterol (3). It can also be used to regulate intestinal function (2).

Our Gohan konjac rice only contain 0.7% carbohydrates and are rich in glucomannan, as they contain 17% of this fibre.

Our Gohan (konjac rice)

Gohan konjac rice are produced 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 konjac rice and its acidity is adjusted with citric acid. To facilitate drying, tapioca starch is added (Manihot esculenta).

Preparing our Gohan (konjac rice)

One 50 g pack of gohan (konjac rice) equivalent to 225 g of rehydrated product. To prepare, boil the konjac rice for at least 12 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.


1. Castillo-García E, Martínez-Solís I. Manual de Fitoterapia. 1ª Edición revisada. España: Elsevier Masson, 2011.

2. Vanaclocha B, Cañigueral S (Eds). Fitoterapia. Vademécum de prescripción. 4ª Edición. Barcelona: Elsevier Masson, 2003.

3. Behera and Ray (2016) Konjac glucomannan, a promising polysaccharide of Amorphophallus konjac K. Koch in health care. Int J Biol Macromol 92: 942-956.

Ingredients of the ready-to-use product: water, konjac flour (18 %), tapioca starch, tapioca syrup and acidity regulators (citric acid and calcium hydroxyde).


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


per 100 g of ready-to-use product
156 kJ/39 kcal
0 g
0 g
0.7 g
0 g
18 g
0 g
0 g

*From konjac glucomannan.


Place into boiling unsalted water for at least 12 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.


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

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