Healthy Food Database

Agar Agar
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.
Category: Seaweeds
In Season: all year
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 & 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.
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.

Nutrition per 1 Tablespoon:

Energy (kJ):
Protein (g):
Saturated Fat, g :
No information available
Carbohydrates, g:
Fat (g):
Monosaturated Fat , g:
No information available

Benefits the Following Health Conditions:*

Liver Sluggish
Digestive Disorders
Find recipes with Agar Agar

* 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.

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