It nourishes the bacteria living in your colon, also known as the gut flora or microbiota. In addition, viscous fiber functions as a prebiotic. These noodles move through your digestive system very slowly, which helps you feel full and delays nutrient absorption into your bloodstream ( 5). In fact, glucomannan can absorb up to 50 times its weight in water, as reflected in shirataki noodles’ extremely high water content ( 5). Glucomannan is a highly viscous fiber, which is a type of soluble fiber that can absorb water to form a gel ( 4). Shirataki noodles are a low calorie food made from glucomannan, a type of fiber found in the Asian konjac plant. They’re also very low in calories and contain no digestible carbs ( 3).Ī variety called tofu shirataki noodles is very similar to traditional shirataki noodles, but with added tofu that provides a few additional calories and a small number of digestible carbs. In fact, they are about 97% water and 3% glucomannan fiber. Shirataki noodles contain a lot of water. The mixture is boiled and then shaped into noodles or rice-like pieces. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape. “Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. It contains very few digestible carbs - but most of its carbs come from glucomannan fiber ( 2). Konjac grows in Japan, China, and Southeast Asia. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. They are often called miracle noodles or konjac noodles. Shirataki noodles are long, white noodles.
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