Shirataki Noodles: Low-Carb Goodness!

So this is probably the most exciting food find I’ve made in a long time. I am a noodle and pasta fanatic, and I know nothing better than spicy Indonesian fried-noodles with a sunny side up egg on top, or a creamy Italian carbonara with plenty of extra cheese. My love for these carb-filled dishes however, is not often satiated, as I try to stay away from starch laden noodles and pasta.

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Shirataki noodles are Japanese yam noodles and they are extremely low-calorie and low-carbohydrate. They are quite gelatinous in texture and are a great replacement when on a low-carb diet.

How Shirataki Noodles Are Made

Shirataki comes from the root of a plant (Amorphophallus Konjac, or a few other closely-related species) grown in various parts of Asia. The fiber in Shirataki noodles is known as glucomannan, which is derived from the Konjac root. This fiber contains more than 16 amino acids and several vitamins and minerals.

Konjac glucomannan is a water-soluble dietary fiber derived from Konjac plant roots. In Japan Konjac foods are known as Shirataki noodles or Konnyaku. These noodles are a traditional Chinese food and have been eaten for more than two thousand years. Shirataki noodles are also known as Moyu and Juruo in China.

Potential health benefits from the glucomannan fiber include weight loss, decreased cholesterol, diabetes control and gastrointestinal regulation.

FOOD FACT: Konjac

Screen shot 2013-07-14 at 6.25.31 PMKonjac foods are ideal for feeling full as the glucomannan increases up to 200 times its original volume after absorbing water, helping you feel more satiated. Konjac also helps remove toxins inside the body, clear the stomach and balance salinity.

Konjac glubcomannan fiber has strong swelling capacities and is the most viscous fiber in nature. When Konjac fiber mixes with other food in the stomach it absorbs a lot of water, forming a soft gel which helps slow digestion. Via. Konjacfoods.comĀ 

Miracle food? I think so!

Recipe coming soon!

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