Sea Vegetable
Gel
Agar gel is the set jelly after the dissolved extract cools—firmer and more brittle than gelatine, stable at warmer room temperatures, and fully vegetarian. Soft-set gels suit fruit aspics and almond jellies; firm sets slice clean for yōkan-style sweets and savoury terrines. Clarity depends on purity and how thoroughly solids were strained. Bloom or disperse in cold liquid, bring to a full boil to hydrate fully, then pour and leave undisturbed to set. Acid and high sugar shift set strength; remelting is possible with gentle reheat. Unlike gelatine, agar sets as it cools without refrigeration, though chill firms the texture further.
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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 0.51 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 917 mg
- Salt 2.42 g
- Total Carbohydrate 6.15 g
- Dietary Fibre 3.87 g
- Total Sugars 0.52 g
- Complex / starch 0.47 g
- Protein 3.86 g
- Water 81.6 g
- Energy 33.2 kcal
- Water 81.6 g
- Carbohydrates 6.15 g
- Protein 3.86 g
- Fat 0.51 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 92.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 1.06 mg
- Vitamin B5 — Pantothenic Acid 0.32 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 51.2 µg
- Vitamin C 2 mg
- Vitamin E 0.5 mg
- Vitamin K 19.9 µg
- Minerals 1319 mg
- Major Minerals 1317 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.42 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 1.06 · vitamin-b5-pantothenic-acid: 0.32 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 51.2 · vitamin-e: 0.5 · vitamin-k: 19.9 ·
Minerals
Gel of Agar: composition reflects this culinary part relative to the whole ingredient.
History
Japanese sweets and savoury gels used set kanten as a clear, sliceable medium.
Laboratory and food manufacturers adopted agar gels for consistent vegetarian setting.
Modernist pastry popularised precise soft- and firm-set agar gels in restaurants.