Some diabetics turn to a nutritionist after their diagnosis, asking them to help with a week’s diet, and if you are careful you may find a food Common in diabetic recipes, it is konjac.

Why do nutritionists use konjac into vegetables? Sugar control and satiety have three lows

In terms of nutritional components, konjac tubers meet the characteristics of diabetic patientscontrol blood sugar, increase satiety, low starch content, low calorie content and low fat content /strong>. The calories per 100 grams of konjac are 9 kcal, the calories per 100 grams of konjac silk are 6 kcal, and the calories per 100 grams of konjac noodles are 17 kcal (the same weight of rice is 116 kcal).

Konjac contains very little starch, about 1.5%, and low fat content, almost 0.1%.

More importantly, konjac contains a miraculous ingredient called glucomannan, which is as high as 60%. Glucomannan is a kind of excellent soluble dietary fiber, which is highly absorbent and swells with water after ingestion, which can produce a strong sense of satiety on the one hand, and an excellent delayed food on the other hand. Absorption, lowering postprandial blood glucose effect.

Based on these nutritional properties of konjac, it is widely used by nutritionists when formulating recipes for diabetic patients.

Konjac is also too unpalatable, isn’t it? This is delicious.

Many diabetic patients report that konjac is too unpalatable, one is that it has a fishy smell, and the other is that it tastes like plastic. This has also led many diabetics to give up after trying konjac products once.

Usually what we buy in the market are processed konjac products, such as konjac tofu, konjac silk, konjac noodles, konjac rice. Here’s what you can do.

Step 1: Boil first

Boil the konjac product for 10 minutes, and boil it for a long time to remove part of the alkaline taste of konjac.

Step 2: Use suitable cooking methods

There are 4 methods suitable for konjac dishes: 1. Cold seasoning, using more condiments, such as Vinegar, small red pepper (if you can eat spicy).

2. Braised, such as stewing with meat and konjac wide flour with soy sauce, and the unpleasant taste and texture of konjac with meat fragrance.

3. Cook konjac rice mixed with multigrain rice or rice. Cooked mixed rice can also be added with eggs and vegetables to make fried rice.

4. Brush Sichuan hot pot, suitable for sugar lovers who can eat spicy food, but it should be noted that a lot of butter is added to the hot pot, which will greatly increase the calories of konjac, so it is not advisable to eat too much.

What other delicious konjac cooking experience do you have? Leave a message to share!