Danielle Moore
Konjac is omnipresent in Asia. The root of the devil’s tongue is eaten, especially in the form of noodles. Here in Germany, the flour from the konjac root is mainly used, but konjac noodles are also becoming increasingly popular as a diet aid. But what is in the konjac?
Where does konjac come from?
As a tropical fruit, the devil’s tongue root was first cultivated and used in Vietnam. Over time, however, konjac has spread throughout Asia. From China to Japan to Indonesia, especially Konjak noodles (also called Shirataki noodles) are eaten with pleasure and in abundance.
What vitamins and nutrients are in konjac?
Konjac is a popular weight-loss food for a reason. The root is high in fiber, gluten-free, and incredibly low in calories. 100 grams of konjac noodles contain just 14 kilocalories. For comparison: With conventional pasta, it is almost 140 kilocalories. In addition, konjac is extremely low in fat. Konjac noodles have only 0.2 grams of fat per 100 grams. Konjac also has few carbohydrates. A maximum of 25 grams per 100 grams of pasta come together. Other than that, konjac doesn’t offer much. Hardly any vitamins and negligible minerals or nutrients.
How does the konjac root work?
With so few ingredients, it should be clear what makes konjac so interesting. The root is the ideal vegetable for losing weight. Due to the low-calorie content and the high fiber content, shirataki noodles fill you up for a long time but do not make you fat. Of course, the noodles should not be eaten with calorie-containing sauce, otherwise, the good effect is gone. The root is also used in cosmetics. As a soap, it softens and soothes the skin. It also reduces skin redness.
How do konjac noodles taste?
Konjac noodles have a neutral taste. However, opinions differ on consistency. Thicker than glass noodles, shirataki noodles have a slightly wobbly to limp texture. Not everyone likes that. To put it diplomatically, however, one has to say that it is a matter of getting used to it. Millions of people eat konjac noodles without any problems.
This is how konjac tastes best
Konjac flour is often used to thicken sauces or stir a small amount into smoothies or shakes. Konjac noodles can be used like normal wheat or spelled noodles. Just use shirataki noodles instead of the usual spaghetti. Attention: Konjac noodles do not have to be boiled. They are already packed in liquid. Wash the noodles thoroughly before use, after which you can add the noodles to the finished dish.
Konjac Root: A Low-Calorie Weight Loss Alternative?
For dieters, konjac is a safe way to lose weight. Shirataki noodles have few calories, hardly any fat, and keep you full for longer. However, the consistency takes some getting used to, at least for the inexperienced palate. And aside from the calories, konjac noodles don’t offer anything that spelled or whole wheat noodles don’t. But on the contrary. The cereal variants also provide other valuable minerals and nutrients. In addition, konjac noodles have a bad ecological balance because they are flown in from Asian countries. So if you are not looking for a low-calorie alternative to conventional noodles, you can do without konjac noodles.
