Who knows the shirataki paste? It is a gluten-free and in fact low-calorie pasta, its full name also includes “di Konjak” due to its origins. There was a bet that this "light" pasta was also successful in our country, where it is considered a dietary food suitable for those who want to reduce their calorie intake but above all a product for those who are always looking for something gluten-free and tasty to cooking and eating.
There are those who call this pasta, "calorie-free", a nice marketing move that I bet is enjoying great success. Let's see how many calories it really has, admitting that it actually has very few, especially if you compare the nutritional values of shirataki paste with those of the classic or wholemeal pasta that we find on the market. One pound of this pasta provides a very minimal caloric intake, between 10 to 20 kilocalories per 100 grams, this depends on the chosen pasta which can be both wet and dry.
There shirataki paste of konjak, in Italy we almost never add "of Konjak", it is also well known abroad but with the name of "Shirataki noodles", actually has the appearance of thin spaghetti, very similar to noodles.
Even if, outside his homeland, Konjak is never mentioned, let's see what it means. Konjak is an Asian plant from which Konnyaku, an ingredient used in oriental cuisine, is obtained from its root flour which is precisely the one used for the shirataki paste. And what does shirataki mean? Referred to spaghetti it can be translated as "white waterfall".
Shirataki: nutritional values
We have already explained that this pasta has a decidedly low calorie intake, at the same time it also decreases the carbohydrate content which is very low. Those who want to reduce the amount of carbohydrates consumed in their day, find in this food an excellent ally, even for diabetics and for those on a diet it is perfectly fine.
If we study its composition we find in it mainly water and glucomannan. Glucomannan is nothing more than a water-soluble polysaccharide that is obtained from the root of konjak plant, in total containing sixteen types of amino acids. The root itself is also very rich in fiber and is a source of mineral salts such as iron, calcium, phosphorus, zinc, chromium and copper.
Since earlier we talked about a variable calorie intake depending on the type of pasta purchased, it is best to consult the package label to understand if we are going to eat one of 10 or 20 calories per hectogram.
So far we have only mentioned the properties of this pasta, mainly focused on the nutritional values andcaloric intake really surprisingly low, unimaginable when it comes to "pasta". However, we do not think that it is just a dietary substitute for pasta, for those who do not want to gain weight: the shirataki paste it has properties that can also be useful for those of us who do not need to lose weight or eat gluten-free foods.
The root from which it is obtained is very rich in water-soluble fiber, like all foods that are fake in fiber, therefore, it too gives a hand to reduce cholesterol levels and to keep them under control, we owe everything to glucomannan.
In addition to being a convenient way to enjoy spaghetti for celiac sufferers, this paste is extremely useful for those who want to relieve the problem of a lazy bowel because it causes an improvement in intestinal transit.
Shirataki: where to buy it
It can now also be found comfortably online, without despairing to look for it in oriental food shops that are not always present unless you live in big cities. On Amazon for 20 euros we find a pack with Konjac Shirataki pasta in different formats, four packs of Konjac spaghetti, two packs of Konjac Tagliatelle and two of Konjac Rice.
If you are suspicious online, you can find it in well-stocked supermarkets, particularly in the ethnic or Asian food and dietary food department or even in the oriental food shops, in herbal medicine and in organic products shops. In most cases it is sold dry but there is also wet, packaged in trays containing water.
With the konjak root in the East not only pasta is prepared, to be seasoned as we wish, but other food products such as cakes and biscuits are cooked. For pasta, however, the pairings that are most popular are those with fish or vegetables. If we bought the dry version to rehydrate it you need a pot of water in which to immerse it for about 10 minutes, then it should be drained, rinsed and then sautéed with the sauce.
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