Shirataki noodles, also known as konjac noodles, are often white and transparent. Glucomannan, a type of fiber derived from the root of the konjac plant, is used to make shirataki noodles.
The water content of shirataki noodles is high. Shirataki noodles are actually made primarily of water, glucomannan, and very little lime (around 3%)
Mie Shirataki is responsible for:managing one's weight : Glucomannan slows down the digestion process and fills the stomach, making people feel fuller for a longer period of time. Can cut back on heavy snacks or meals. Control the level of blood sugar. Sugars and carbohydrates from other food intake are absorbed more slowly by lengthening the time it takes for food to be digested, which prevents increases in blood sugar levels.
lower your cholesterol. Glucomannan gel prevents the absorption of lipids like LDL by the digestive system (bad cholesterol). Controls bowel motions. Glucomannan, like many meals containing dietary fiber, can assist in controlling bowel motions.
Which of the ten flavors listed below do you prefer most? we provide shirataki noodles in a variety of flavors to suit Indonesian tastes.
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