Overview
A translucent, gelatinous noodle derived from the konjac plant corm, primarily composed of the fermentable dietary fiber glucomannan
- Standard portion: 100 g
- Approx. 7 kcal per serving
Food noteShow details
- Shirataki is manufactured by extruding a coagulated konjac paste through fine nozzles into a heated alkaline solution to stabilize its structure. Its structural resistance to human digestive enzymes makes it an exceptional functional food for weight management and diabetic diet therapy.
IngredientsShow details
- Water
- Konjac Flour
- Calcium Hydroxide
Serving guidanceShow details
Best with
- Soy sauce
- Shiitake mushrooms
- Lean beef
Use caution with
- High-tannin tea
- Excessive consumption in toddlers
- Iron-rich meals
Pros & consShow details
Pros
- Negligible glycemic load
- High satiety index
- Prebiotic properties
Cons
- Choking hazard if poorly chewed
- Potential GI distress
- Low micronutrient density
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 7 kcal | 0.2 g | 3 g | 0 g |
Per 50 g50 g | 3.5 kcal | 0.1 g | 1.5 g | 0 g |
Per 100 g100 g | 7 kcal | 0.2 g | 3 g | 0 g |
Per 150 g150 g | 11 kcal | 0.3 g | 4.5 g | 0 g |
Per 200 g200 g | 14 kcal | 0.4 g | 6 g | 0 g |
Per 250 g250 g | 18 kcal | 0.5 g | 7.5 g | 0 g |
