Konjac rice (Gohan)

Rich in glucomannan

Only 39 calories per 100 g of product

3,90 €

Expiration date (End Of): 14/08/2021
Lot: B180814 |
Ref. ZX17
Brand:
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.

BIBLIOGRAPHY

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).

FOOD ALLERGENS:

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

NUTRITIONAL INFORMATION

NUTRITION DECLARATION
per 100 g of ready-to-use product
ENERGY
156 kJ/39 kcal
FAT
0 g
OF WHICH SATURATES
0 g
CARBOHYDRATE
0.7 g
OF WHICH SUGARS
0 g
FIBRE*
18 g
PROTEIN
0 g
SALT
0 g

*From konjac glucomannan.

DIRECTIONS:

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.

STORAGE INSTRUCTIONS:

Store in a cool dry place away from sunlight.

PRODUCT NAME

Konjac rice (Gohan)

REFERENCE

ZX17

QUANTITY

1 packet

BATCH NUMBER

B180814

EXPIRATION DATE

2021/08

FABRICATION AND GUARANTEE:

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

The labelling of our products complies with Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 and its subsequent amendments, with the aim of ensuring a high level of consumer protection in relation to food information.

Our packaging complies with Regulation (EC) No 1935/2004 of the European Parliament and of the Council of 27 October 2004 and its subsequent amendments on materials and articles intended to come into contact with food, aiming to secure a high level of protection of human health and the interests of consumers.

CHARACTERISTICS:

NOT IRRADIATED

WITHOUT BPA

NO OMG

VEGAN

PRODUCT ANALYSIS:

ORGANOLEPTIC QUALITY

SPECIFICATIONS

RESULTS

Appearance:
Grains similar to rice
Conform with specifications
Colour:
White
Conform with specifications
Odour:
Characteristic
Conform with specifications

ANALYTICAL QUALITY

SPECIFICATIONS

RESULTS

Irradiation detection:
Not irradiated
Conform with specifications

MICROBIOLOGICAL QUALITY

SPECIFICATIONS

RESULTS

E. coli:
NMT 10 cfu/g
Conform with specifications
Salmonella:
Negative
Conform with specifications
L. monocytogenes:
NMT 100 cfu/g
Conform with Commission Regulation (EC) 1441/2007

PRODUCT REGISTRATION:

Anastore is registered on the Food Safety Register of Food Business Operators, whose purpose is to protect public health and consumer interests, where the definitions provided for in Articles 2 and 3 of Regulation (EC) No 178/2002 and Article 2 of Regulation (EC) No 852/2004 of the European Parliament and of the Council, and their subsequent amendments, are applicable.

These Regulations lay down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, in addition to laying down general rules in relation to the hygiene of foodstuffs.

Finally, Anastore notifies the placing on the market of its food supplements in accordance with the specific regulations of each country.

HEAD OF THE QUALITY DEPARTMENT

Certificate issue date: 2019/01/18

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