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VEGETABLES & KONJAC - Konjac

Konjac is a plant native to Vietnam, whose tuber is cooked before being dried and ground into powder. This kind of flour is then mixed with water and calcium to form a gelatinous paste called " konnyaku ". With less than 10 calories per 100 grams, it's a perfect starch substitute for a light meal. Konjac comes in all kinds of products: vermicelli (" shirataki "), blocks of dough " rice " made from konnyaku flour and fruit-flavored jellies.

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