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Shirataki is made from the corm of the konjac plant. The konjac yam, whose corm (a thick underground stem) yields the yam-cake (konnyaku) from which the noodles are made, is also called devil's tongue yam or elephant yam. [2]: 157–11 Shirataki noodles are made from 97% water and 3% konjac, which contains glucomannan, a water-soluble dietary ...
Konjac made in noodle form is called shirataki and used in foods such as sukiyaki and gyūdon. [ 5 ] : 595 Konjac is consumed in parts of China's Sichuan province; the corm is called moyu ( Chinese : 魔芋 ; lit. 'demonic taro'), and the jelly is called "konjac tofu" ( 魔芋豆腐 móyù dòufu ) or "snow konjac" ( 雪魔芋 xuě móyù ).
Oryza glaberrima, commonly known as African rice, is one of the two domesticated rice species. [1] It was first domesticated and grown in West Africa around 3,000 years ago. [2] [3] In agriculture, it has largely been replaced by higher-yielding Asian rice (), [2] and the number of varieties grown is declining. [1]
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New Rice for Africa (NERICA) is a cultivar group of interspecific hybrid rice developed by the Africa Rice Center to improve the yield of African rice cultivars. Although 240 million people in West Africa rely on rice as the primary source of food energy and protein in their diet, the majority of this rice is imported.
Dry rice grain is milled to remove the outer layers; depending on how much is removed, products range from brown rice to rice with germ and white rice. Some is parboiled to make it easy to cook. Rice contains no gluten; it provides protein but not all the essential amino acids needed for good health. Rice of different types is eaten around the ...
Non-starchy vegetables are vegetables that contain a lower proportion of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.
Instant rice is a white rice that is partly precooked and then is dehydrated and packed in a dried form similar in appearance to that of regular white rice. That process allows the product to be later cooked as if it were normal rice but with a typical cooking time of 5 minutes, not the 20–30 minutes needed by white rice (or the still greater time required by brown rice).
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related to: how to make shirataki rice (konjac rice) - low-carb africa easy