Overview
A konjac gel made from raw konjac tuber with slightly higher mineral and iodine content
- Standard portion: 100 g
- Approx. 8 kcal per serving
Food noteShow details
- Raw tuber konjac cake differs from refined konjac by retaining more mineral contribution
- Especially iodine. Thyroid-sensitive users should moderate intake rather than treating it as nutritionally inert.
IngredientsShow details
- Raw konjac cake
Serving guidanceShow details
Best with
- Miso
- Vegetables
- Simmered dishes
Use caution with
- Thyroid-sensitive diets
- Excess iodine intake
Pros & consShow details
Pros
- Low calorie
- Iodine source
- Fiber bulk
Cons
- Iodine caution
- Low energy
- Low protein
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 8 kcal | 0.1 g | 0.3 g | 0.1 g |
Per 50 g50 g | 4 kcal | 0.05 g | 0.15 g | 0.05 g |
Per 100 g100 g | 8 kcal | 0.1 g | 0.3 g | 0.1 g |
Per 150 g150 g | 12 kcal | 0.15 g | 0.45 g | 0.15 g |
Per 200 g200 g | 16 kcal | 0.2 g | 0.6 g | 0.2 g |
Per 250 g250 g | 20 kcal | 0.25 g | 0.75 g | 0.25 g |