As you may know, we don't use ordinary flour in the production of our products. Our noodles and rice are made from the flour of the konjac root, also known as devil's tongue or konjac plant. The scientific name of the plant is Amorphophallus konjac, mainly cultivated in tropical regions of Southeast Asia. The root contains a high amount of glucomannan, a soluble fiber with many health-promoting properties. Konjac has been used for centuries in Traditional Chinese Medicine as a remedy for conditions such as diabetes, obesity, skin problems, or even asthma. The main component of konjac noodles is glucomannan, which makes up to 74% in our products. In conventional konjac products, you often find only 1-2% glucomannan.
Here are some scientific aspects of konjac noodles and rice that you should be aware of:
As you can see, the superfood konjac is associated with various health benefits. However, the most important aspect is, of course, the taste, which you can count on with our products. As always, in the case of serious illnesses and health restrictions, please consult a doctor or nutritionist for advice on your specific issues.
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