Why is konjac so filling?

 

 

 

Nowadays, food made by Konjac is growing in popularity, and regarded as the good tool for weight loss since more and more people feel full after eating while they get less calories in comparison with traditional noodles. Low in calories but fillling, what is the secret behind this? Let's explore this mystery together.

Konjac is particularly filling because it is rich in dietary fiber and let's learn about this beneficial substance. Since the beginning of this new century, dietary fiber has been listed as the seventh nutrient after "sugar, protein, fat, water, minerals and vitamins", and its health-care role has become increasingly prominent. Normally, dietary fiber cannot be absorbed by digestive enzymes in the stomach and small intestine like other nutrients, but is degraded into short-chain fatty acids (SCFA) by microorganisms in the large intestine, which helps stimulate intestinal peristalsis.

There is a water-soluble fiber called glucomannan in konjac, which is a viscous fiber that swells in the stomach after absorbing water. Therefore, it makes people feel full without eating too much, helps to reduce hunger and appetite before meals, and then contributes to lose weight. At the same time, since fiber cannot be digested by the human body, it delays stomach emptying, increasing the duration of satiety, which also slows down the absorption of glucose by the blood, thus konjac is also known for a low GI food. Besides, glucomannan is fermented into SCFA in the intestines, which is the guarantee of healthy intestinal flora and helps relieve constipation.

Konjac Glucomannan (KGM)

Molecular formula：(C₆H₁₀O₅)_n

The structure of glucomannan studied by some scholars is shown in the picture. It can be clearly seen that its structure is quite special, containing a large number of hydrophilic groups such as hydroxyl (-OH) and carbonyl (C=O), so it can bind a large amount of water.

 

 

Recommendation

Here we would like to introduce one type of our Konjac pasta. Konjac knots are mainly made from purified konjac flour and water, then cooked at high temperatures and shaped into knots-like. Each Knots are made by hand. They have a pleasantly chewier texture compare with regular noodles. And they are often used as the ingredients for hot pot and kanto cooking.

Specification available: 10g per knot, 200g/500g/1kg per bag.

 

As a leading and experienced Konjac Food manufacturing vendor, we can make various of Konjac food for our esteemed customers, such as Konjac angle hair noodles, Konjac Spaghetti noodles, shirataki seaweed noodles,Konjac shuang, konjac powder glucomannan, Konjac penne pasta, Konjac rice, dried shirataki rice, Drinkable Konjac jelly, Konjac meal replacement etc.

For free samples, please feel free to contact us.