Konjac, Time to Up Your Keto Meal.
What is Konjac?
konjac is a tuberous plant that’s sort of like a yam. It is a plant commonly grown in Asia. The starchy bulb root, known as a corm, is used to make food like noodles and rice. It contains glucomannan, a water-soluble dietary fiber.
How to cook Konjac?
Konjac often comes in different forms. At Big Green Organic, we produced konjac capellini and konjac fettuccine. These products have a gelatinous texture and are commonly a substitute for a regular wheat pasta. Our konjac products are packed in water, you will notice a fishy smell when you open them up. The smell comes from the konjac flour. Drain the water and rinse them well, and the smell should go away. Prepare the noodles like any other pasta, by boiling them in water. After draining the noodles, some cooks like to dry roast them in the pan to remove some of the water content and firm them up. You can find the cooking instruction on the backside of our products.
Why Konjac, and what are the health benefits?
Unlike some healthy foods, konjac noodles do not contain a wide range of nutrients. They do not contain any vitamins or minerals unless the manufacturer adds them. Still, as a low-calorie food, shirataki noodles offer some health benefits. The soluble fiber in konjac noodles can slow down the rate at which the body absorbs carbohydrates. High-fiber foods are helpful when it comes to weight control. Because fiber is filling, you may feel satisfied longer and eat less. Those on a keto diet may enjoy shirataki noodles as a replacement for high-carb food.