Shiraataki noodles consist of water and starch from the roots of the konjac plant, which is a type of yam. Other names for these noodles include “konjac noodles” or “miracle noodles.”
Manufacturers make shiraataki noodles by extracting starch from konjac roots. They then use this starch to create a block, known as “konnyaku.”
Shiraataki noodles are unique because of the starch they contain: glucomannan. In the digestive system, glucomannan acts like a dietary fiber, which means the body does not break it down to use as energy.
Shiraataki noodles extremely low in calories and carbohydrates, as they provide little energy.
Shiraataki noodles may help people reach a moderate weight by providing a low calorie, low carbohydrate replacement for other starchy foods.
