Sea Vegetable

Form

Agar “form” covers the dry retail shapes—powder, flakes, bars (sticks), and thin strips—before dissolving. Powder measures most accurately and dissolves fastest; bars and strips are traditional in Japanese kanten cookery and need soaking then longer boiling. All are refined seaweed polysaccharide, nearly flavourless when pure. Choose form by recipe habit and precision: pastry and modernist kitchens favour powder; home Asian sweets often use bars. Weight matters more than volume across forms. Keep dry and airtight; humidity clumps powder and softens bars.

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Quantity

Unit

Kg Liters Whole

Note

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Bar

Flake

Powder

Strip

Characteristics

Preparations

BarBoiledFlakePowderSoakedStrip

Traits

ConcentratedDryDry Retail ShapeLong Shelf LifeNeeds DissolvingNeutralNeutral FlavourPowder Flake Or Bar

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 34

Amount per 100 g

Total Fat 0.5 g
Saturated Fat 0.09 g
Trans Fat 0 g
Monounsaturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Cholesterol 0 mg
Sodium 914 mg
Salt 2.52 g
Total Carbohydrate 5.67 g
Dietary Fibre 3.93 g
Total Sugars 0.52 g
Complex / starch 0.51 g
Protein 4.18 g
Water 82.8 g

Detailed nutrients

Energy 34 kcal
Water 82.8 g
Carbohydrates 5.67 g
- Sugars 0.52 g
- Starch 0.51 g
- Fibre 3.93 g
Protein 4.18 g
Fat 0.5 g
- Saturated Fat 0.09 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.2 g
  - Omega-3 0.02 g
Vitamins 85.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 0.97 mg
- Vitamin B5 — Pantothenic Acid 0.29 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 1.9 µg
- Vitamin B9 — Folate 46.8 µg
- Vitamin C 2 mg
- Vitamin E 0.46 mg
- Vitamin K 18.1 µg
Minerals 1247 mg
- Major Minerals 1246 mg
  - Calcium 26 mg
  - Sodium 914 mg
  - Potassium 306 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 2.52 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 0.97 · vitamin-b5-pantothenic-acid: 0.29 · vitamin-b6: 0.05 · vitamin-b7-biotin: 1.9 · vitamin-b9-folate: 46.8 · vitamin-e: 0.46 · vitamin-k: 18.1 ·

Minerals

Sodium: 913.93 · Potassium: 306 · Calcium: 26 · Iron: 1.5 ·

Form of Agar: composition reflects this culinary part relative to the whole ingredient.

History

1600JP

Freeze-thaw refined kanten bars became a storable household gelling form.

1950

Powdered agar standardised industrial and home measuring for vegetarian gels worldwide.