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Help CenterUdon Noodles/konjac Udon Noodles
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Specifications
1.Certificate: BRC, FDA, HALAL, HACCP.2. Organic Certificate: JAS, NOP, EC
3. MOQ: 100cartons
Udon noodles/Konjac udon noodles
Background:
Udon Noodles are thick, wheat-flour noodles and are very popular in Japanese cuisine. Udon was first introduced to the Japanese by the Buddhist priest Kukai around the 9th century A.D. These noodles can be either square or round and they puff up when cooked much like Italian noodles, giving them a uniquely soft yet dense texture. Udon Noodles are usually enjoyed in hot soy sauce based broths, often with thinly chopped scallions as a garnish, however, Udon can also be served chilled as the Japanese do in the summer. Instant Udon noodles are very easy to make and very delicious with their salty savory broths which come in a variety of flavors.
About product:
| Product name | konjac udon noodles | ||
| Material | Natural organic konjac | Country of Origin | Sichuan China |
| Effective Constituent | Glucomannan | Appearance | noodle |
| Function |
Main functions are as follows: 5. Increases insulin sensitivity |
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| Applications | Main applications are as follows: 1.Application in the food industry. 2.Application in the health care industry . 3.Application in the chemical industry. |
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| Storage | Stored in cool & dry place.Kept away from strong light and heat . | ||
| Supply Ability | 3000X20HQ/Year | ||
| Shelf Life | 1.5 years when properly stored. | ||
Nutritional facts:
Serving Size |
100g |
| Energy | 6 kcal/100g |
| Protein | <0.5g/100g |
| Total Fat | <0.5g/100g |
| Saturated fatty acids | <0.1g/100g |
| Trans fatty acids | <0.1g/100g |
| Total Carbohydrate | 3.5g/100g |
| Sugar | <0.5g/100g |
| Dietary Fiber | 3.0g/100g |
| Sodium | <5mg/100g |
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