Konjac shirataki rice is a low-calorie, low-carbohydrate, and gluten-free alternative to traditional rice. It is made from glucomannan, which is extracted from the konjac tuber. There are two types of konjac rice: wet konjac rice, which is sold in water, and dry konjac rice, which is sold in a dehydrated form. Wet konjac rice typically contains 6 calories per serving, while dried konjac rice contains 9 calories per serving. Both types of konjac rice are available in various formats and can be used as a substitute for traditional rice in many dishes.
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i have produc of whole konjac, konjac chips, konjac flour Konjac is an agricultural product from Indonesia that has many benefits and can be used for basic needs. specification product Product name: konjac Origin: Indonesia Shipping: via sea form: flour, chips price: $2/ kilograms
Konjac chips are a type of food product made from the root of the konjac plant. The chips are used as a base ingredient for various food products, including noodles, snacks, and dietary supplements. The manufacturing process for konjac chips involves several steps, including washing, peeling, slicing, and oven drying the konjac root. Color: Yellow to Gold Form: Chips Impurity : 1% - 2% Moisture : < 10% Composition: 100% Amorphophallus Muelleri Viscosity: 30,000-34,000 m.Pas Thickness: 0.3 - 0.5 cm Packing: PE bag & Sack Payment Terms: T/T & LC at sight Shipping Terms: FOB/ as Requested MOQ : 1 MT / Metric Ton
Product type: Konjac Jelly Feature: Chewy double jelly texture -. fruit flavor with low calorie dietary fiber -. convenient portable pouch -. recommended for whom want diet with low calories food -. easy shallow with smooth fiber texture for eliminating your thirsty -. sugar free, artificial flavor and color free, synthytic preservative free. * Packing: 1c/t x 4cases x 40pcs x 130ml (Box size: 38 x 24 x 22cm) * Shelf life : 12 months or more. * Flavors: - Wild mango Flavor - Kalamansi Flavor - Green Grape flavor - Green Apple flavor - Peach flavor * Upon your inquiry, can provide the product details and offer with the more detailed information with photos and video of the product.
Konjac jelly is regarded as a beverage with a chewy texture that is also nutritious, almost identical to the konjac latte beverage. You can use this beverage if you enjoy feeling hungry but don't want to eat a lot of high-carbohydrate items. Konjac jelly's availability in 5 flavors offers clients a variety of options based on their preferences. For ladies who want their bodies to be ideal without the basic nourishment of rice, konjac jelly is an alternative approach. When you're hungry, use konjac jelly as a stand-in for food. Here are our konjac jelly's 5 distinctive flavors: 1.Watermelon 2.Strawberry 3.Apple 4.Peach 5.Tamarind
Sliced dry Porang (konjac) chip with sundry or machine method
I am supplier of Konjac Chips from Indonesia
Konjac (or konjak, English: k/ KON-yak, KON-jak) is a common name of the East and Southeast Asian plant Amorphophallus konjac (syn. A. rivieri), which has an edible corm (bulbo-tuber). It is also known as konjaku, konnyaku potato, devil's tongue, voodoo lily, snake palm, or elephant yam (though this name is also used for A. paeoniifolius). The food made from the corm of this plant is widely known in English by its Japanese name, konnyaku (yam cake), being cooked and consumed primarily in Japan and Korea. The two basic types of cake are white and black. Noodles made from konnyaku are called shirataki. The corm of the konjac is often colloquially referred to as a yam, though it is not related to tubers of the family Dioscoreaceae. HEALTH CLAIMS The dried corm of the konjac plant contains around 40% glucomannan gum. This polysaccharide makes konjac jelly highly viscous and may be responsible for many of its putative health benefits as used in traditional Chinese medicine, detoxification, tumour-suppression, blood stasis alleviation and phlegm liquefaction.[7] The dietary fiber from the corm of konjac is used as a component of weight loss supplements Other uses Konjac can also be used for facial massage accessories, which are currently popular in Korea and gaining popularity in the West. Most commonly this is through the use of a konjac sponge, which is unique in that it can be used on sensitive skin that may become easily irritated with more common exfoliating tools (such as loofahs or washcloths). In traditional hand papermaking in Japan, konnyaku imparts strength to paper for dyeing, rubbing, folding and other manipulations, such as momigami.
