Shirataki noodles are made from the tubers of an Asian plant (Amorphophallus konjac) called a konjac plant. The tubers are dried and ground to make flour which is then used to make noodles. This plant grows in subtropical and tropical parts of eastern Asia. It is a yam-like tuber known as "Devil's Tongue."
Traditional shirataki noodles have zero net carbohydrates, zero calories, no gluten, and are useful for those on low-carbohydrate diets. Shirataki noodles are thinner than wheat noodles, do not break as easily, and have a different texture. They are mostly composed of a dietary fiber called glucomannan.
What is glucomannan?
Glucomannan is a water-soluble dietary fiber made from the roots of the Asian Konjac plant. Glucomannan makes up the majority of substance in shirataki noodles. When glucomannan combines with water, it can swell to up to 17 times its original volume. When eaten, it swells in the digestive tract forming a gel-like mass, which is believed to promote a sense of fullness and keep food in the stomach longer.
It may work in other ways, such as reducing the amount of insulin produced after a meal. Studies have found that glucomannan supplements may promote weight loss, presumably by reducing hunger.
Dietary fiber helps decrease blood cholesterol levels. Blood cholesterol levels below 200 mg/dl have been associated with a reduced risk of coronary heart disease. Fiber also may help regulate blood sugar, possibly through a delay in stomach emptying.
A small study found that glucomannan may increase the amount of beneficial bacteria, such as lactobacillus acidophilus, in the intestines.
What are Shirataki Noodles?
