Shirataki Rice Manufacturer (Dry Konjac Rice) Wholesale
Feel free to enjoy delicious Shirataki rice without guilt. From weight management and blood sugar control to lowering cholesterol and improving digestion, this rice substitute is your long-lasting path to good health.
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Shirataki Rice Manufacturer (Dry Konjac Rice)
Dried Shirataki Black Rice, Dried Konjac Black Rice Bulk
FAQs
1. What is dried shirataki rice made of?
Most dried shirataki rice uses a mix of: konjac flour (glucomannan), tapioca starch, rice flour, or corn starch.
2. Is "Dry" Konjac Rice better than "Wet" Konjac Rice?
The two kinds of rice have different ingredients and different methods of use, so they are not comparable.
Wet Konjac Rice: Usually pure konjac fiber and water. Zero net carbs, near-zero calories. The price is higher than that of dried konjac rice.
Dry Konjac Rice: Often a blend of konjac flour and tapioca starch or rice flour to make it shelf-stable and capable of rehydrating. These dry versions often have significantly more carbohydrates and calories than the wet versions, making them potentially unsuitable for strict Keto diets.
3. Is dried konjac rice good for Fried Rice?
Yes, this is the best way to eat it. Because shirataki rice is naturally sturdy and doesn’t get mushy when sautéed, it is perfect for fried rice.
First, soak the dried konjac rice in boiling water for 5-10 minutes, depending on the quantity of rice. Then, stir-fry the rice until the water evaporates, and add cooking oil, eggs, soy sauce, and vegetables. This method results in fluffy rice with distinct grains that perfectly absorb all the delicious seasonings.
4. Does it have any nutritional value?
Shirataki rice is virtually nutrient-free. It provides no protein, fats, vitamins, or minerals. Its primary value is strictly as a low-calorie, high-fiber “filler” to add volume to a meal without adding energy.
5. Can I use dry shirataki rice for sushi?
It is difficult. Because shirataki rice is slippery and lacks starch, it does not stick together like sushi rice.
Workaround: Mix the shirataki rice with a small amount of real sticky rice or bind it with cream cheese/mayonnaise to help it hold a shape inside a roll.
Food and Beverage Exhibition
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