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vermicelli konjac

The Konjac amorphophallus, a plant that is a good source of fiber and has a very mild flavor, is used to make vermicelli konjac, a sort of noodle. These noodles are a nutritious substitute for regular spaghetti because they contain a lot of protein and little calories. For those with digestive problems, they are very simple to digest.

Amorphophallus konjac

The plant Amorphophallus konjac is perennial. In China, Japan, and other countries in Asia, it is grown for food. The plant generates leaves that are dark green with white dots.

The plant's edible component is a tuberous root, which resembles an oval yam potato. It includes calcium, iron, magnesium, manganese, and chromium, among many other minerals and trace elements.

Making tofu and noodles is a frequent usage for konjac flour. It serves as a nutritious alternative to wheat.

Dietary fiber that is soluble is a highly helpful ingredient that lowers cholesterol. The body benefits from an increase in bile acid synthesis and excretion as well. Additionally, it supposedly lowers the risk of coronary heart disease.

Consuming dietary fiber can help you lose weight, lower your blood pressure, and prevent cancer, among other health advantages. Additionally, it is claimed to prevent cholesterol from being absorbed through the intestines.

There is some evidence that konjac intake can lead to dehydration, even if the systemic effects are not well understood. A 4-year-old kid was treated with intravenous fluid replacement in one case that was reported. His signs and symptoms were vomiting and tongue erythema.

  • Shirataki noodles

    Shirataki noodles

    A healthy alternative for people attempting to lose weight is shirataki noodles. They are high in fiber and low in carbohydrates. They are available at a lot of Asian and health food stores. Furthermore, these noodles are gluten-free.

    Before cooking, the shirataki noodles must be properly rinsed. The smell is eliminated as a result. After rinsing, you can boil them for two minutes to make them softer. Before serving them, it is better to let them cool.

    Shirataki noodles have their own distinct texture. They are a chewy, gelatinous material that ingests sauce flavor. They can therefore be used in any cuisine that typically calls for noodles.

    Normally, shirataki noodles come in a liquid package. They can, however, also be found to be dry. After purchasing them, you should keep them in the fridge.

    Unused shirataki noodles can be preserved for up to a week when kept in the refrigerator. They shouldn't be frozen, though.

  • ZERO Noodles

    ZERO Noodles

    Use konjac noodles if you're seeking for a low-carb alternative to spaghetti. Shirataki noodles is another name for them. These are available at health food stores and Asian marketplaces. This low-carb noodle goes well with soups, stir-fries, and salads.

    The starchy roots of the konjac plant are used to make konjac noodles. They contain a lot of glucomannan, a soluble fiber. The texture of the noodle is transparent, springy, and chewy. They make excellent spaghetti or vermicelli substitutes.

    Shirataki noodles are a fantastic option for a gluten-free diet because they are free of gluten. They contain extremely few calories as well. In actuality, there are just about 200 calories in an 8-ounce portion of these noodles.

    Although they work well as a spaghetti substitute, they won't taste like pasta. They go better with items that have a strong flavor. They can be utilized in any sauce with a strong flavor, though.

Why choose Hethstia vermicelli konjac?

  • 1.National certified leading enterprise in the konjac field:

    We are the only business to have been awarded the double organic konjac material and organic production certification in China. Only national agricultural leader enterprise in the konjac sector.

  • 2.Professional one-stop production supply:

    Our 33 million-square-meters of Konjac plantation base provides one-stop service from raw materials to finished goods like konjac pasta.

  • 3.Our company has complete certification:

    The products are GMO and allergen free The manufacturing facilities are HACCP, BRC and IFS certified.

  • 4.Konjac Food Automation:

    6 Automatic production lines that monitor quality, improve efficiency and improve the consistency of production.

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