Konjac migros

Konjac noodle also called Shirataki noodles which is a type of Asian noodle made from the root of the konjac plant. The noodles are very high in fiber, but have a low carbohydrate content, making them very popular with certain dieters, konjac migros.

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Konjac migros

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Commonly called shirataki noodles , konjac noodles are noodles made from the corm of the konjac yam. It's a simple, almost translucent noodle that takes on the flavor of whatever it's paired with. Made from the corm of the konjac yam, also dubbed the elephant yam, konjac noodles have been a staple in Japanese and Chinese diets for centuries. To make the noodles with this ingredient, the konjac is made into a flour that gets mixed with still water and lime water, which is a solution of calcium hydroxide that helps hold the mixture together so it can be sliced into noodles. The other common name for the konjac noodle is shirataki noodle. It means "white waterfall" in Japanese, a moniker given because the noodles look translucent and almost like cascading water when poured into a bowl. These almost clear noodles don't have much taste. What the food lacks in flavor, it makes up for being a filling ingredient. Konjac noodles look a lot like rice vermicelli. Both ingredients are whitish and sometimes have a bit of translucency.

Konjac migros

Konjac noodles also known as "Shirataki Noodles" or "miracle noodles" are a low-carb alternative to replace regular noodles in your favourite recipes. Find out about their nutritional values and how you can start using them. The noodles are made from konjac, a plant with an edible root, originally grown in Asia. To make the noodles the roots are ground into a highly absorbent powder, mixed with water and sliced into strips. Konjac noodles are high in viscous fiber, and have a very high water content. We recommend mixing them with colourful vegetables to make sure you still get the nutrients you need without adding too many carbs. They are safe to eat raw but they have a rubbery texture, so we recommend boiling the noodles for 3 minutes to loosen them up. Once drained, you can add them straight into a stir fry or ramen dish. You can also let them cool down and add lemon juice, soy sauce and garlic for a refreshing noodle salad.

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Konjac Oat Spaghetti. Related Products Product title. Konjac Pasta-Fettuccine Konjac noodle also called Shirataki noodles which is a type of Asian noodle made from the root of the konjac plant. Konjac Spinach Udon. The noodles are very high in fiber, but have a low carbohydrate content, making them very popular with certain dieters. Konjac Spinach Pasta. Contact Premium Login Language. Packing Details. Fddb » Catalogue » Miscellaneous » New products » Shirataki rice-style. OEM Service.

Konjac is a root vegetable that grows in parts of Asia. The corm is used to make a rich source of soluble dietary fiber known as glucomannan. Soluble fiber helps lower cholesterol and blood glucose levels.

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