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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 ...
"Potentiates digitalis activity, increases coronary dilation effects of theophylline, caffeine, papaverine, sodium nitrate, adenosine and epinephrine, increase barbiturate-induced sleeping times" [3] Horse chestnut: conker tree, conker Aesculus hippocastanum: Liver toxicity, allergic reaction, anaphylaxis [3] Kava: awa, kava-kava [4] Piper ...
Both dietitians say that brown rice is more nutrient-dense than white rice, but the differences are pretty minor. Caspero says that brown rice has slightly more fiber and protein than white rice.
Shirataki are clear noodles made from konnyaku. These noodles are chewy or rubbery. Shirataki are used to add texture to dishes such as sukiyaki and oden. Soba is a noodle made from buckwheat and wheat flour. Soba noodles are available dried or fresh. They may be served with hot broth or cold with dipping sauce (tsuyu).
Here is a breakdown of energy and nutrients in one cup of long-grain, cooked brown rice, according to the U.S. Department of Agriculture (USDA):. Carbohydrate: 52 grams (g) Fat: 2 g Protein: 5.5 g ...
Rice is commonly consumed as food around the world. It occurs in long-, medium-, and short-grained types. It is the staple food of over half the world's population.. Hazards associated with rice consumption include arsenic from the soil, and Bacillus cereus which can grow in poorly-stored cooked rice, and cause food poisoning.
Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.
Other ingredients added to modern sukiyaki include chicken (tori-suki), fish (uo-suki or oki-suki), udon noodles (udon-suki), negi, shiitake mushrooms, shirataki and slightly grilled tofu. In both styles, raw eggs are used as a dipping sauce and steamed rice with black sesame seeds is served. [1]