Konjac pasta: The low‑calorie, hunger-fighting noodle revolution

Konjac pasta is quickly becoming a favorite in Europe, capturing the interest of those focused on healthy living and weight loss diets. And for good reason. These unique noodles from China and Japan pack only about 2 calories per serving. Known in Japanese as Shiratake, which translates to "white waterfall" in English, they blend the poetic and the practical.

Typically, pasta is off-limits during weight loss efforts, but Konjac breaks the mold. This low-calorie option consists of two ingredients: water and konjac plant flour. The flour comes from the tuber of amorphophallus, a plant that might seem alien by Polish standards. Though amorphophallus is found worldwide, its main cultivation centers are in the Indochinese Peninsula and the Philippines.

The amorphophallus tuber is rich in natural dietary fiber and is known for its incredible water absorption properties. As a result, konjac pasta expands significantly during cooking, sometimes by dozens of times. One potential drawback is its typical sale form — noodles marinated in a distinctive brine. The brine's unique "Asian" flavor may not be to everyone's taste. Fortunately, a quick rinse under running water can easily resolve this issue.

Besides its low-calorie count, konjac pasta offers another benefit. Studies have shown that consuming glucomannan (the natural fiber from the amorphophallus tuber) can lower levels of ghrelin, the so-called hunger hormone secreted by the stomach. This makes konjac pasta a slimming food and a potential ally in appetite control.