Pho is known for its delicious broth, but this is where the healthy diner needs to exercise caution: the exact numbers vary widely depending on the recipe, but a standard bowl can easily supply thousands of milligrams of sodium.
Konjac glucomannan (KGM) is a water-soluble dietary fiber derived from the root of the Konjac plant. Konjac foods, also called Shirataki Nooldes In Japan, made from Konjac Glucomannan, are traditional Chinese foods with a history spanning over two thousand years.
Japanese konnyaku is made by mixing konjac flour with water and limewater. Hijiki is often added for the characteristic dark color and flavor. Without additives for color, konjac is pale white. It is then boiled and cooled to solidify. Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyudon. Konjac is consumed in parts of China's Sichuan province; the corm is called moyu (Chinese: é­è; literally: magical taro), and the jelly is called konjac tofu (é­èè±è mÃ³yÃ¹ dÃ²ufu) or snow konjac (éªé­è xuÄ mÃ³yÃ¹). Nutritional value