Contact Us through info@lovekonjac.com
Contact Us through info@lovekonjac.com
If you’ve noticed black or brown spots in your konjac, you might be wondering about their origin and whether they indicate a problem. Rest assured, these spots are a natural occurrence and do not affect the quality or safety of your Konjac products.
Konjac, also known as konnyaku or elephant yam, is a plant native to Asia. It’s widely used in food products, particularly Japanese cuisine, for its gelatinous texture and low-calorie content. The primary component used from the konjac plant is its corm, which is processed into konjac flour. This flour is used to make various konjac products like noodles, jelly, and dietary supplements.
Shirataki noodles, whose name means “white waterfall” in Japanese, refer to the appearance of the noodles. Although shirataki noodles originate from Japan, the plant they are made from, Amorphophallus konjac, is native to China.
Much of East Asia has been using Konjac for centuries and is well known throughout for its nutritional values and health benefits, including high fiber content, and containing almost ZERO calories. The corm, or root, of the konjac plant is harvested and processed into konjac flour, which is one of the three main ingredients in traditional shirataki noodles. The other two ingredients are water and calcium hydroxide (lime), which helps maintain the noodles’ shape.Some shirataki have added ingredients, such as Oats, Protein, Seaweed, Pumpkin, Carrot, etc. But the base of their recipes lies within those 3 main ingredients.
The black or brown spots in konjac are primarily due to the inclusion of konjac root skin during the processing of konjac flour. Here’s a deeper look into why these spots appear:
Natural Inclusion of Root Skin: Similarly to potatoes, the black spots/dots are the skin of the konjac root. This is a natural occurrence and not a quality issue with the raw material konjac flour, which contains some konjac root skin during the processing of konjac corms.
No Impact on Quality: These brown/black spots are natural parts of the Konjac bark. They are completely safe to consume and do not change the taste or texture of the noodles.
Organic Konjac Noodles: It’s worth noting that organic konjac noodles have more black spots compared to regular ones. This is because their processing methods differ, and organic konjac noodles preserve more of the natural characteristics of the konjac root, including the skin, leading to a higher presence of these black spots. Despite the differences, these spots in organic konjac noodles are still natural and do not affect the quality or safety of the product.
Shirataki can provide many potential value/benefits for many of today’s diets. Low in carbs, calories, as well as being gluten free, are just a few of the many reasons why it has been so commonly implemented in many of the diets of there today.
Shirataki noodles are more than 95% water, fat-free, and extremely low in calories. The bouncy and springy texture of konjac naturally encourages more chewing and aids in feeling full. Its high content of dietary fiber also helps to improve bowel movements, making it an ideal ingredient for obesity prevention.
We maintain a rigorous production process for our products, ensuring quality from the transportation of raw materials to the final processing stages. Our konjac noodles go through multiple quality checks to ensure that every package you receive is of the highest quality
908 Vanke Honor Mansion Buji T longgang Dsitrict Shen Zhen China.
(86) 755 - 8441 - 6883
(86) 186 - 7672 - 9553
info@lovekonjac.com
