Sea Vegetable
Agar
Agar is a gelling extract from red seaweeds such as Gelidium and Gracilaria, sold as powder, flakes, or bars. It sets firmer than gelatine and works in vegetarian jellies, Asian sweets, and microbiological media. Bloom in liquid and boil to dissolve; gels set at room temperature. Flavour is nearly neutral when pure.
Also known as: Kanten, Hancheon, Dongfen, Agar-agar
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.52 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 857 mg
- Salt 2.41 g
- Total Carbohydrate 6.27 g
- Dietary Fibre 4.09 g
- Total Sugars 0.47 g
- Complex / starch 0.46 g
- Protein 4.11 g
- Water 76.2 g
- Energy 37.6 kcal
- Water 76.2 g
- Carbohydrates 6.27 g
- Sugars 0.47 g
- Monosaccharides 0.32 g
- Disaccharides 0.14 g
- Starch 0.46 g
- Amylose 0.12 g
- Amylopectin 0.35 g
- Digestible Starch 0.39 g
- Resistant Starch 0.05 g
- Fibre 4.09 g
- Soluble Fibre 1.43 g
- Insoluble Fibre 2.66 g
- Protein 4.11 g
- Fat 0.52 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.2 g
- Vitamins 92.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 1 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 48 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 18.6 µg
- Minerals 1181 mg
- Major Minerals 1099 mg
- Trace Minerals 82 mg
- Salt 2.41 g
- Sodium Chloride 2.41 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 1 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 48 · vitamin-e: 0.47 · vitamin-k: 18.6 ·
Minerals
Sodium: 856.51 · Potassium: 181 · Calcium: 61 · Iron: 0.6 · Zinc: 0.4 · Iodine: 81 ·
Sea vegetables bring iodine, minerals, and saltiness with modest calories when rehydrated.
In the kitchen
Culinary partners and combinations that usually underperform with Agar.
Usually avoid with
Often clash in flavour or tradition
History
Japanese cooks developed kanten agar gels from boiled red seaweeds.
Freeze-thaw refining improved agar purity for culinary and industrial use.
Agar became a global vegetarian gelling agent and laboratory culture medium.
Powdered agar standardised convenience use in home and commercial kitchens.