Agar - agar

Category Vegetables, fruits, tubers and seaweed
Seasonal period: All year

It is a plant-based gelatin of marine origin obtained from different red seaweed species.

Originally it comes from Japan. However, nowadays the Cantabrian coast is the main producer of agar in Europe.

It is used in modern diets mainly due to its nutritional value, being a source of minerals, trace elements, essential amino acids, vitamins and fibre.

Its high gelling power makes it very useful in cuisine, being ideal to make purees and jellies. It must be completely dissolved in water or other hot liquids so that its gelling power can be effective when the mixture cools.

Nutritional information (0.1 kg)
Energy
172.0
kcal
Carbohydrates
0.4
g
Proteins
0.1
g
Lipids
0.1
g
Fiber 86.0 g
Saturates 0.01 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.01 g
Cholesterol 0.0 mg
Calcium 625.0 mg
Iron 21.4 mg
Zinc 5.8 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 580.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.