MOKU Instant Shirataki Konjac Noodles Low Carb Low Calories Gluten Free Keto Vegan
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- Supplier: MONKEY KING FOOD CO. LTD.
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Product Overview
Description
Konjac Description
Shirataki noodles are long, white noodles. They are often called miracle noodles or konjac noodles.They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant.
Konjac grows in Japan, China and Southeast Asia. It contains very few digestible carbs but most of its carbs come from glucomannan fiber.
“Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape.
The mixture is boiled and then shaped into noodles or rice-like pieces.Shirataki noodles contain a lot of water. In fact, they are about 97% water and 3% glucomannan fiber. They’re also very low in calories and contain no digestible carbs.
Product Description
Product Type | Konjac Noodles, Shirataki Noodles |
Style | Instant |
Processing Type | Refined |
Packaging | Bag, Box, Family Pack |
Feature | Fat Free, Gluten Free, Low Calorie |
Primary Ingredient | Konjac Flour 89.8%, Water 10%, Calcium Hydroxide 0.2% |
Cooking Time | 2-3 minutes |
Fat Content (%) | 0g per 100g |
Certification | Food and Drug Administration, ISO, KOSHER, QS, GMO |
Weight (kg) | 0.2 |
Shelf Life | 12 months |
Packaging & Shipping
Packaging
| Package | Drain Weight | Packing | Volume | Quantity/20fcl |
| In plastic tray | 200g | 200g*24boxes/ctn | 35.5*22*22cm | 1600ctns |
| In plastic tray | 250g | 250g*30boxes/ctn | 36*25*18.4cm | 1480ctns |
| In plastic bag | 200g | 200g*40bags/ctn | 36*28*22cm | 1270ctns |
| In plastic bag | 250g | 250g*40bags/ctn | 37*28*23cm | 1160ctns |
Logistics
If sea freight shipping, departure port is Bangkok Port;
If small quantity or sample request, DHL, Fedex, SF Express are all accepted.
FAQ
Konjac as a healthy food is know in limited cycles. But its popularity will definite grow in the next few years as a weight-watcher food.
Who Should East Konjac? What are the Health Benefits of Konjac?
MOKI Konjac is suitable for people who want to control weight. Konjac has high content of natural fiber, low cholesterol. If eat in the right amount and frequency, it helps digestive system.
How long has mankind started to eat Konjac?
- For more than 1,500 years ago, the Japanese, Chinese, Korean people knew how to cook Konjac. By digging, drying the roots, and then extracting starch from the roots.
- This century-old knowhow has been transformed in MOKI Konjac in many styles suitable for modern kitchen for chefs and home-made cooking. Now you can buy MOKI Konjac in different packing such as Konjac Macaroni (to cook Italian food), Konjac Noodle with seaweed (to cook oriental food), and many more.
- This VDO clip shows us how Konjac is being processed. From raw roots to the finished product ready for cooking.
- In summary, Konjac food is first cleaned with water, sliced into small thin pieces. Dry. Break down into small sizes and grind into powder. We use this powder to make different styles of Konjac. Such as Konjac Macaroni for Italian cooking, Konjac Noodle for Oriental cooking.
- The food value of Konjac is in its special substance called glucomannan. It helps digestive system.
- Shelf-life if packed in lime solution is at least 3 monnths in ambient temperature, and keeping awaying from direct sun light. If you want to keep longer, put it in fridge. 1-4 degress C.
- MOKI Konjac is tasteless. It attracts the aroma of other food ingredients, stock soup and sauses.
- It has no cholesterol, no fat. no digestible carb.
- Ideal ingredient for chefs who want to create new dishes for health-conscious customers.
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