Black Konjac Rice
As global consumers increasingly seek healthier carbohydrate options, functional staple foods are becoming an important segment of the food industry. Black Konjac Rice has been developed to meet this growing demand by combining the natural characteristics of konjac with the nutritional value of grain ingredients.
Our Black Konjac Rice offers a convenient, plant-based rice alternative designed for brands and distributors looking to expand their health-oriented product portfolios
Product Characteristics | |
Appearance | Natural black color derived from black rice flour. |
Taste & Aroma | Neutral smell, odor-free, mild rice taste. Compatible with savory and fusion cuisine applications. |
Purity & Quality | No visible foreign material No pest contamination Clean-label ingredient system |
Shelf Life | 15 months from production date. |
Storage | Store in a cool, dry place away from moisture and direct sunlight. |
Type 1: Standard Black Konjac Rice
The standard version of our Black Konjac Rice is made from a simple formulation of Our standard Black Konjac Rice is made from Konjac Flour and Black Rice Flour, providing fiber support while retaining the familiar characteristics of rice. Its natural dark color from black rice gives it a distinctive look, and its mild taste pairs well with various cuisines. With 8.4 grams of dietary fiber and low sodium, it’s ideal for fiber-focused marketing.
Nutritional Profile
Nutrient | Test Value (per 100g) | NRV% |
Energy | 1517 kJ | 18% |
Protein | 9.4 g | 16% |
Fat | 3.1 g | 5% |
Carbohydrates | 69.1 g | 23% |
Dietary Fiber | 8.4 g | 34% |
Sodium | 1 mg | 0% |
Type 2: High-Protein Black Konjac Rice
We also offer a High-Protein Black Konjac Rice version, enriched with Vital Wheat Gluten to boost protein content while maintaining texture and cooking performance. With 17.9 g of protein, the high-protein version provides nearly double the protein content of the standard formula.
Ingredients: Black Rice Flour, Vital Wheat Gluten, Konjac Flour.
Nutritional Profile
Nutrient | Value (per 100g) | NRV% |
Energy | 1529 kJ | 18% |
Protein | 17.9 g | 30% |
Fat | 2.8 g | 5% |
Carbohydrates | 62.3 g | 21% |
Dietary Fiber | 7.6 g | 30% |
Sodium | 0 mg | 0% |
Why Add Vital Wheat Gluten?
Vital Wheat Gluten is a concentrated plant protein from wheat, offering several advantages when added to konjac rice products:
1. Higher Protein Content: It boosts protein levels without animal ingredients, appealing to protein-focused consumers.
2. Improved Structure and Texture: Gluten proteins create a stable network, enhancing the texture and cohesiveness of konjac rice.
3. Better Cooking Performance: It helps maintain grain integrity during cooking, reducing breakage for a better eating experience.
4. Balanced Nutrition: Combining konjac fiber with wheat gluten protein results in a well-rounded macronutrient profile, suitable for diverse nutrition-oriented products.
How to Prepare Black Konjac Rice?
This preparation format makes it suitable for:
Retail instant rice concepts
Convenience meal kits
Export-ready ready-to-prepare formats
Designed for B2B Food Innovation
Both the standard version and the high-protein version are developed with flexibility in mind for international food brands.
Potential applications include:
l Functional rice alternatives
l High-protein meal solutions
l Plant-based ready meals
l Health-focused retail products
l Private label functional staples
We support OEM and ODM manufacturing, customized packaging formats, and export documentation for international markets.
Compliance Note
This product is intended as a staple food alternative.
Any nutrition-related claims should be evaluated according to local regulatory requirements in the target market.