Shirataki konjac fettuccine is made from natural soluble fiber – Konjac glucomannan (KGM) and water, is a very low carb and very low glycemic natural food, Konjac pasta can be made in many different styles and shapes such as noodles, all kinds of pasta.
Konjac pasta is also called shirataki noodles or konnyaku noodles.
Konjac foods are white in color, almost transparent and gelatinous, and packaged in water-filled plastic bags. They consist primarily of konjac glucomannan soluble fiber and are very low glycemic, and therefore especially good for people with diabetes.
| Nutrition facts | |
| Serving size | 100g |
| Energy | 6kcal/100g |
| Protein | <0.5g/100g |
| Total Fat | <0.5g/100g |
| Saturated fatty acids | <0.1g/100g |
| Trans fatty acids | <0.1g/100g |
| Total Carbohydrate | 3.5g/100g |
| Sugar | <0.5g/100g |
| Dietary Fiber | 3.0g/100g |
| Sodium | <5mg/100g |
How to prepare konjac noodles:
1. Drain the water from the packet.
2. Rinse the konjac pasta well under the warm running water and drain it.
3. Cook the konjac pasta in boiling water or microwave it for 3-5 minutes.
4. Add to your desired pasta sauce, stir-fry, soup, or salad, then enjoy!
