Specifications

1.konjac products
2.Certificate: BRC, FDA, HALAL, HACCP.
3. Organic Certificate: JAS, NOP, EC
4. MOQ: 100cartons

  low-calory konjac products

Background:

 WHAT IS KONJAC?

 

Basically, the Konjac root (a tuber or “yam” unique to Asia) is the source of Glucomannan; a water-soluble dietary fiber that expands many times its size when consumed. This makes the “consumer” feel full with less food and provides a nice bit of fiber in the process.

In addition, some small studies have suggested that Glucomannan aids in lowing blood pressure and assists in regulating blood sugars. Interesting, eh? We’re talking about a plate of this stuff (in noodle form) having virtually no carbs because it is almost 100% fiber!

It’s so low in carbs, cals, AND fat (for those of you counting fat grams as well) that you can practically call it a “free” food.

 

About product:

Product name	konjac noodles
Material	Natural organic konjac	Country of Origin	Sichuan China
Effective Constituent	Glucomannan	Appearance	noodles
Function	Main functions are as follows: 1. Reducing blood sugar. 2. Reducing cholesterol. 3. Reducing fat. 4. Treating constipation. 5. Increases insulin sensitivity
Applications	Main applications are as follows: 1.Application in the food industry. 2.Application in the health care industry . 3.Application in the chemical industry.
Storage	Stored in cool & dry place.Kept away from strong light and heat .
Supply Ability	3000X20HQ/Year
Shelf Life	1.5 years when properly stored.

 

 

Konjac or konnyaku is one of my favourite low calorie foods. Popular in many Asian dishes, it is produced from the dried ground root of taro plant (potato family) called konnyaku. It is made by combining the ground root with a water coagulating agent, usually calcium hydroxide or limestone water. It comes in block ‘yam cakes’ and as Shirataki noodles (i.e. konnyaku shaped in the form of noodles). If you have had Chinese, Japanese or Korean food, you probably have come across konjac at some point in your culinary journey.