Guide to guilt free noodles and rice. The konjac plant from Japan is used for a range of pasta, noodle and rice products, all low in calories and high in soluble fibre.
The konjac plant (also known as elephant yam, snake palm, devil's tongue or voodoo lily) is native to tropical eastern Asia (from Japan and China, south to Indonesia.) It has been eaten for over 1500 years, since the 6th century in Japan as a medicinal food. It is mainly used for konnjaku (yam cake) and shirataki noodles. Glucomannan is the sugar made from the root of the konjac plant, it is also used for noodles as well as a range of rice, pasta and occasionally as a gelling agent in vegan foods.
Glucomannan is a water-soluble polysaccharide that provides excellent dietary fibre. It has a long history in Japan as relief for constipation (in translation 'the broom'!) and has demonstrated significant improvements in the the total cholesterol of obese patients. It may be useful as a therapeutic adjunct for Type 2 diabetes, glucomannan also helps to increase insulin sensitivity and improves glycaemia and risk factors for coronary heart disease.
Try Skinny Noodles, made from glucomannan and water, with only 6.4 calories per 100 grams, these noodles are vegan, sugar, dairy and fat free and a delicious way to bulk out a meal .
Or look out for Shirataki Angel Hair Noodles, Fettuccine or Spaghetti or for a low calorie alternative to rice, try magic rice.
Try these Konjac Shirataki Noodles from Zero
Zero Noodles are organic and contain no soy, gluten or wheat, making them ideal for free-from diets.
Or try the range from Eat Water, including penne, spaghetti, fettucine, noodles and rice. it contains only 7.7 calories per 100g. The range is suitable for coeliacs and diabetics as well as anyone wanting a low calorie alternatives
You can find our full range of Gluten Free Pasta here . Or if you're looking for traditional noodles try these.
