2-3minutes cooking time and instant shirataki noodles konjac pasta keto friendly foods

2-3minutes cooking time and instant style shirataki noodles keto friendly foods

What is Konjac

Konjac (Also named Shirataki ) The scientific name is Amorphophallus konjac, common name is Moyu(juruo,konjac potato,gonyak,voodoo lily,devil's tongue or elephant yam), Araceae , growing on the high mountain of the altitude between 250-2500 meters, which is the only one herbaceous perennid for providing the rich water-soluable dietary fiber---Glucomannan. Konjac has the multi functions, including Hypoglycemic, hypolipidemic, antihypertensive, anti-virus, beauty, fancial , weight loss, laxative, appetizers.

Konjac Functions(what are benefits of konjac ):

1.Lower cholesterol & blood pressure;

2.Meal replacement;

3.Prevention of cardiovascular disease, Cancer, Diabetes;

4.Konjac Dietary Fiber is the perfect water-soluble dietary fiber, which is collected by Purified ,Extraction and Purification Technology.

Details of our products

1.OEM Service Offered

2.Design Service Offered

3.Buyer Label Offered

1.Which noodles are lowest in carbs?

Konjac shirataki noodles,also known as konjac or miracle noodles,which are a popular low -carb alternative to pasta because they're very filling yet have few calories.Konjac shirataki noodles are made from a type of fiber know as glucomanan, which comes from the konjac plant.

2.What are konjac shirataki noodles made of?

Konjac shirataki noodles come from a yam like tuber which is full of high dietary fiber. Konjac shirataki noodles are made of Glucomannan sarch mixed with water and limewater.

3.What do konjac shirataki noodles taste like and where can I buy it?

Konjac shirataki noodles can be found both dry and soft. They have different kinds of shapes like angel hair, fettucine, rice,penne,lasagne,spaghetti and konjac knots. They are translucent and have a gelatinous texture. They have no real flavor but absorb flavors instead. You can find them at the grocery store in the refrigerator case.