Udon-shaped shirataki noodles, characteristic of oriental cuisine.
Udon noodles are one of the most popular types of noodles in Japan. Udon is a thick and powdery noodle made from wheat flour, water and salt, and its texture is thick and soft. Udon noodles are widely used in Japanese cuisine, in dishes such as udon soup, udon salad, stir-fry with udon, and as an accompaniment to meat or vegetarian dishes. In Japan, udon is often eaten with meat or vegetable broth and various toppings such as nori seaweed, eggs, vegetables, pieces of meat or tofu. The winter version with cold soup is called "zaru udon" and is perfect to eat in warm weather.
The caloric content of udon noodles is usually given on the packaging for cooked noodles, which may suggest (incorrectly!) that udon noodles have fewer calories than traditional Italian pasta - meanwhile udon noodles contain a similar amount of calories as regular spaghetti or penne noodles, and often udon noodles have even more calories than Italian pasta - here it is worth noting that the composition and nutritional value of udon pasta may differ from ordinary Italian pasta because udon pasta is usually made only of wheat flour, water and salt, while Italian pasta may contain eggs affecting the higher protein content and different types of flour to lower the glycemic index of the pasta and increase the fiber content. So if you love Japanese cuisine and the meaty texture of udon noodles, it is worth replacing some (or all) of it with udon shirataki konjac noodles during reduction.
The most important information about pasta shirataki konjak:
Konjac Pasta Diet Food is a rich source of soluble fiber. Replacing only one meal a day with a shirataki meal results in a significant increase in the daily intake of fiber (up to 12g per serving of 250g) and has a huge impact on lowering the daily intake of calories - both greatly affect weight loss.
Pasta is in a package filled with translucent liquid that is a solution of calcium hydroxide - it is not a preservative, but a stabilizer, thanks to which the pasta retains its shape. When you open the package you can feel the characteristic odor of the starch, the smell disappears completely after the pasta has been poured with running water before preparation.
How to use shirataki pasta:
Net Weight: 270g; net weight after straining the brine 200g
Ingredients: water, konjac root flour, acidity regulator: calcium hydroxide.
Gluten-free product.
Nutritional values in 100g after draining the brine: energy value 7.0kcal / 30.0kJ, fats 0.1g (including saturated fats 0.1g), carbohydrates 0.2g (including sugars 0.1g), fiber 2.6g, protein 0.1g, salt 0.1g
Manufacturer: made in China for PPHU MIPAMA E.Z. Szafarz sp.j.
Storage: After opening, keep in the fridge in brine, tightly closed, consume within 3 days.
Gluten-free Shirataki Noodles Glucomannan Glutinous Rice is a completely natural, gluten-free konjac pasta that is the least calorie pasta, contains only 6kcal in 100g and thanks to high fiber content gives a very high satiety.
