Dietary fiber in konjac plant

Shirataki noodles are made from a substance called glucomannan that comes from the konjac root (Amorphophallus konjac). Glucomannan is a soluble fiber that absorbs a lot of water. Noodles made from glucomannan flour are actually about 3% fiber and 97% water, so it's easy to see why they are low in calories.

Glucomannan from the Konjac plant is a glucose-mannose polysaccharide in which 5-10% of the sugars are acetylated. The molecule is structurally related to glucomannan from guar gum.

Glucomannans are minor components of walls of cells of the starchy endosperm and aleurone. It has an exceptional ability to absorb water and is one of the most viscous dietary fibers known.

People commonly use glucomannan for constipation, diabetes, and high cholesterol. It's also used for high blood pressure, obesity, and many other conditions, but there is no good scientific evidence to support most of these uses.

Glucomannan is great for reducing appetite and leading to significant weight loss. Glucomannan takes up space in stomach and promotes a feeling of fullness (satiety), reducing food intake at a subsequent meal. It delays stomach emptying, contributing to increased satiety. Like other soluble fibers, it reduces the absorption of protein and fat
Dietary fiber in konjac plant