print Print this page

Agar Agar

In season all year

Food Description:

Agar Agar is gelatin made from sea vegetables. The seaweeds (known as agarophytes) grow to depths of up to 80m beneath sea level. They are then freeze-dried and dehydrated before being turned into noodle-like strands, powder or long blocks. Agar agar is usually white-ish in colour. It is a vegetarian alternative to gelatin which is made from from the boiled bones, skins and tendons of animals. It has a cooling nature and a slightly sweet flavour.

General Information:

Category: Seaweeds
To Buy: Buy from health food or Asian stores in packets. Agar can be bought in bars, flakes or powder form.
To Store: Store once opened in an airtight container in a cupboard. It will keep for up to 8 months.
Tips and Tricks: One agar bar is equal to four tablespoons of flakes or two teaspoons of powder. Generally if a recipe calls for 1 spoon of gelatine you substitute with 1 spoon agar. Agar Agar will not set in vinegar, or foods rich in oxalic acid like rhubarb, spinach or chocolate. Caution- People with weak digestion and loose or watery stools should use agar agar sparingly.

Nutrition (1 Tablespoon):

Energy (kJ): 13.5
Protein (g): 0.0
Saturated Fat, g : 0.0
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0.3
Fat (g): 0.0
Monosaturated Fat , g: 0.027
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: One bar or its equivalent will gel two cups of liquid. Agar needs to simmer for a while to dissolve. Refrigerate until it becomes hard.

Benefits the Following Health Conditions:*

Constipation
Inflammation
Detoxifying
 Digestive Disorders
Liver Sluggish

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Facebook Twitter RSS