Konjac and rice tagliatelle - 150 g

Konjac and rice tagliatelle - 150 g

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Konjac and rice tagliatelle - 150 g

New & improved. 2 minutes pre-cooked. No guilt. No hassle. That's the skinny. Enjoy pasta reimagined. It's skinny doesn't look like other pasta. That's because its made with a plant called konjac. Used for thousands of years. Konjac is full of fiber and remarkably low in carbs. But what its really phenomenal at is capturing all the biggest, richest, wildest flavors you can dream up. After all, when your pasta only has 9 calories, no ingredient is off the table.

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What are Shirataki Konjac Noodles? As you may guess from the name, shirataki noodles originated in Japan. They are made from the Konjac root, also called White Yam or Devils Tongue. They have a gelatinous texture and are a good source of the dietary fiber Glucomannan. To make the noodles, the Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances.

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When looking at these white, rice-shaped granules of Konjac Grain - Shirataki Rice, you could never imagine how beneficial they are for your body. Made from Japanese konjac (konnyaku) roots, known as konjac or devil’s tongue in the U.S., these granules are low in calories and carbohydrates, gluten-free, and rich in dietary fiber—konjac actually contains 27 times more fiber than celery.

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When looking at these white, rice-shaped granules of Konjac Grain - Shirataki Rice, you could never imagine how beneficial they are for your body. Made from Japanese konjac (konnyaku) roots, known as konjac or devil’s tongue in the U.S., these granules are low in calories and carbohydrates, gluten-free, and rich in dietary fiber—konjac actually contains 27 times more fiber than celery.

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