Konjac rice,shirataki rice,Low Calorie,Keto Friendly,LO KO RICE, Konjac dried rice,Healthy, Low-Carb,Holiday Gifts, Sushi,dried rice,Healthy Diet 35.27oz(1Kg)

Description

Simply mix LoKoRice with regular rice and cut carb and calories by 50%. LoKoRice will not change its texture and Flavor even after the rice gets cold. LoKoRice is another popular rice alternative for low-carb and low-calorie dieters who wants to cut calories/carb without noticing much difference from regular rice or having to do much extra work. It is rice shaped and composed of mostly water, but high in fiber. It can offer all the benefits of konjac/shirataki products without unpleasant odor like some other similar products on the market. It is easy and simple to prepare ~ simply mix LoKoRice with regular rice and cook in rice cooker or microwave. You can freeze the leftover in the freezer, just like the regular rice. Mlangez simplement LoKoRice avec du riz ordinaire et rduisez les glucides et les calories de 50 %. LoKoRice ne changera pas sa texture et sa saveur mme aprs que le riz soit froid. LoKoRice est une autre alternative au riz populaire pour les personnes faible teneur en glucides et en calories qui veulent rduire les calories/glucides sans remarquer beaucoup de diffrence par rapport au riz ordinaire ou avoir faire beaucoup de travail supplmentaire. Il est en forme de riz et compos principalement d'eau, mais riche en fibres. Il peut offrir tous les avantages des produits konjac/shirataki sans odeur dsagrable comme certains autres produits similaires sur le march. Il est facile et simple prparer ~ mlangez simplement LoKoRice avec du riz ordinaire et faites-le cuire dans un cuiseur riz ou au micro-ondes. Vous pouvez congeler les restes au conglateur, tout comme le riz ordinaire.

Features

• What are Shirataki Konjac?
• As you may guess from the name, shirataki nood les originated in Japan. They are made from the Konjac root, also called White Yam or Devils Tongue. They have a gelatinous texture and are a good source of the dietary fiber Glucomannan.To make the noodles, the Glucomannan fiber is extracted from the Konjac root and mixed with water and limewater. This creates a gelatinous substance called konnyaku which is made into noodle-like or rice-like substances.