Konjac: Benefits, Properties?
The konjac and the Shirataki: pasta calories 0
The konjac is a root used in traditional food in Japan since more than 2000 years, in raw form or as a refined product. This plant, which resembles a large beet, can weigh up to 4 kg. Consumed in Indonesia and Japan as a vegetable, grows in the high mountains, where the air and soil are protected from pollution. The Konjac is highly nutritious, contains glucomannan, almost a 10% crude protein, 16 different types of amino acids and minerals like calcium, phosphorus, iron, zinc, manganese, chromium and copper, the Konjac plant is very suitable as food for those is on a diet because it is low calorie, low fat and high in fiber. Its dietary fiber is easily absorbed, and is the best soluble dietary fiber supplied by nature, konjac glucomannan does not get hydrolyzed by digestive enzymes, and therefore can not produce calories to consume.
The Konjac is able to stimulate the absorption and digestion of protein and other nutrients, keeps the intestines clean, and assists bowel movement. It can balance the diet, relieve fatigue, and has the function to prevent cancer. Little known in the West, in Asia the konjac is as popular as rice. In South Korea, the bulbs are commonly eaten like potatoes. The Japanese have called "the purification of the blood." In Japan, allow you to make cakes, Bisotti and dried konjac noodles also known as shirataki, which are easily found in local supermarkets. In the Japanese culinary tradition, the konjac flour is in fact an ingredient used since time immemorial. The beneficial effects of konjac fiber on health are therefore known for some time. The konjac belongs to the family of soluble fiber, like oat bran. For this reason, it is a food by the strong absorbing power, which reduces cholesterol and facilitates transit.
How do you get?
In order to preserve the quality of the product, the plant is harvested and tubers, freshly harvested, they are cleaned and peeled. First, the konjac is cooked. Then it is done and dry-milled flour. The konjac can be used to prepare various dishes. In several countries, the Konjac assumes different names such as: Konjacu, Konnyaku, Konjaku. It is simply a product of which I can not do more for less, much loved around the world for its slimming and satiating.
In the form of pasta
With the help of Japanese and Chinese manufacturers, these Asian noodles were made into pasta. The shirataki alike in all respects to the western pasta. However, they have two fundamental characteristics for those trying to lose weight:
1) They do not contain calories
2) They give a feeling of fullness that lasts a long time
Moreover, they can also be safely consumed by those who are celiac, as it does not contain gluten.
They are classic oriental noodles, which occur in two ways:
Dried: to rehydrate, simply place them in a saucepan with boiling water for 7 minutes, no matter it will turn control them, not scuociono ever; Once rehydrated, and rinse them under hot water to remove residual sugars on the dough to form skeins (per 100g in this case we will have about 20kcal).
Liquids: ready to be rinsed under warm water and articulated by its skein and sauté in a pan with the seasoning chosen (in this case, are below 10 kcal per 100g).
In the form of "pasta", shirataki konjac have a pleasant taste. Easy to prepare, no particular taste, soak in the sauce or preparation that accompany them, for lunch or dinner low calorie but with a subtle oriental flavor.