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Agar-agar

Agar-agar is obtained from algae and often used as a vegetarian substitute for gelatin. It is also used in research and medicine.
9%
Water
 93
Macronutrient carbohydrates 92.55%
/07
Macronutrient proteins 7.11%
/00
Macronutrient fats 0.34%
 

The three ratios show the percentage by weight of macronutrients (carbohydrates / proteins / fats) of the dry matter (excl. water).

Ω-6 (LA, <0.1g)
Omega-6 fatty acid such as linoleic acid (LA)
 : Ω-3 (ALA, <0.1g)
Omega-3 fatty acid such as alpha-linolenic acid (ALA)
 = 0:0

Omega-6 ratio to omega-3 fatty acids should not exceed a total of 5:1. Link to explanation.

Values are too small to be relevant.

Agar-agar, obtained from algae and also known as agar, is used for cooking and in research and science. In cooking, agar-agar is often used as a thickening agent, where it serves as a vegetarian substitute for gelatin, which is derived from animal products. In molecular biology, agar-agar has been used for many years as the basis for culture mediums in which many microorganisms are cultivated. Thanks to its special properties, it is even used for medical applications in some countries.

General information:

From Wikipedia: “Agar or agar-agar is a jelly-like substance, equivalent to vegan gelatin, obtained from algae. It was discovered in the late 1650s or early 1660s by Mino Tarōzaemon in Japan, where it is called kanten. ...

Throughout history into modern times, agar has been chiefly used as an ingredient in desserts throughout Asia and also as a solid substrate to contain culture media for microbiological work. Agar can be used as a laxative, an appetite suppressant, a vegetarian substitute for gelatin, a thickener for soups, in fruit preserves, ice cream, and other desserts, as a clarifying agent in brewing, and for sizing paper and fabrics.

The gelling agent in agar is an unbranched polysaccharide obtained from the cell walls of some species of red algae, primarily from the genera Gelidium and Gracilaria. For commercial purposes, it is derived primarily from Gelidium amansii. In chemical terms, agar is a polymer made up of subunits of the sugar galactose.”

Culinary uses:

“Agar-agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings, and custards. For making jelly, it is boiled in water until the solids dissolve. Sweetener, flavouring, colouring, fruit or vegetables are then added and the liquid is poured into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer in a cake.

Agar-agar is approximately 80% fiber, so it can serve as an intestinal regulator. Its bulk quality is behind one of the latest fad diets in Asia, the kanten (the Japanese word for agar-agar) diet. Once ingested, kanten triples in size and absorbs water. This results in the consumers feeling fuller. This diet has recently received some press coverage in the United States as well. The diet has shown promise in obesity studies.

Agar-agar in specific countries:

“One use of agar in Japanese cuisine (Wagashi) is anmitsu, a dessert made of small cubes of agar jelly and served in a bowl with various fruits or other ingredients. It is also the main ingredient in mizu yōkan, another popular Japanese food. ...

In Russia, it is used in addition or as a replacement to pectin in jams and marmalades, as a substitute to gelatin for its superior gelling properties, and as a strengthening ingredient in souffles and custards. Another use of agar-agar is in ptich'ye moloko (bird's milk), a rich jellified custard (or soft meringue) used as a cake filling or chocolate-glazed as individual sweets. Agar-agar may also be used as the gelling agent in gel clarification, a culinary technique used to clarify stocks, sauces, and other liquids.

Mexico has traditional candies made out of Agar gelatin, most of them in colorful, half-circle shapes that resemble a melon or watermelon fruit slice, and commonly covered with sugar. They are known in Spanish as Dulce de Agar (Agar sweets)

Agar-agar is an allowed nonorganic/nonsynthetic additive used as a thickener, gelling agent, texturizer, moisturizer, emulsifier, flavor enhancer, and absorbent in certified organic foods.

Other uses:

Agar is used:

  • As an impression material in dentistry.
  • As a medium to precisely orient the tissue specimen and secure it by agar pre-embedding (especially useful for small endoscopy biopsy specimens) for histopathology processing
  • To make salt bridges and gel plugs for use in electrochemistry.
  • In formicariums as a transparent substitute for sand and a source of nutrition.
  • As a natural ingredient to form modelling clay for young children to play with.
  • As an allowed biofertilizer component in organic farming.
  • As a substrate for precipitin reactions in immunology.

Gelidium agar is used primarily for bacteriological plates. Gracilaria agar is used mainly in food applications.

In 2016, AMAM, a Japanese company, developed a prototype for Agar-based commercial packaging system called Agar Plasticity, intended as a replacement for oil-based plastic packaging.

Nutrient tables

The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.

Nutritional Information
per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Energy306 kcal
1'280 kJ
15.3%
Recommended daily allowance according to the GDA: 2000kcal
Fat/Lipids0.30 g0.4%
Recommended daily allowance according to the GDA: 70g
Saturated Fats0.06 g0.3%
Recommended daily allowance according to the GDA: 20g
Carbohydrates (inc.dietary fiber)81 g30.0%
Recommended daily allowance according to the GDA: 270g
Sugars3.0 g3.3%
Recommended daily allowance according to the GDA: 90g
Fiber7.7 g30.8%
Recommended daily allowance according to the GDA: 25g
Protein/Albumin6.2 g12.4%
Recommended daily allowance according to the GDA: 50g
Cooking Salt (Na:102.0 mg)259 mg10.8%
Recommended daily allowance according to the GDA: 2.4g
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein/Albumin
Cooking Salt

Essential micronutrients with the highest proportions per 100g 2000 kcal
VitFolate, as the active form of folic acid (née vitamin B9 and 580 µg290.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
MinManganese, Mn 4.3 mg215.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
ElemMagnesium, Mg 770 mg205.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
MinIron, Fe 21 mg153.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
ElemCalcium, Ca 625 mg78.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
MinCopper, Cu 0.61 mg61.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
MinZinc, Zn 5.8 mg58.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
ElemPotassium, K 1'125 mg56.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
VitPantothenic acid (vitamin B5) 3.0 mg50.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
VitVitamin E, as a-TEs 5.0 mg42.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg

Detailed micronutrients and daily requirement coverage per 100g

Explanations of nutrient tables in general

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Alpha-Linolenic acid; ALA; 18:3 omega-3 0.00 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g
Linoleic acid; LA; 18:2 omega-6 0.00 g< 0.1%
Recommended daily allowance according to the CH-EDI-Verordnung: 10 g

Vitamins per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Folate, as the active form of folic acid (née vitamin B9 and 580 µg290.0%
Recommended daily allowance according to the EU: LMIV-2011: 200 µg
Pantothenic acid (vitamin B5) 3.0 mg50.0%
Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg
Vitamin E, as a-TEs 5.0 mg42.0%
Recommended daily allowance according to the EU: LMIV-2011: 12 mg
Vitamin K 24 µg33.0%
Recommended daily allowance according to the EU: LMIV-2011: 75 µg
Vitamin B6 (pyridoxine) 0.30 mg22.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Riboflavin (vitamin B2) 0.22 mg16.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg
Thiamine (vitamin B1) 0.01 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg
Niacin (née vitamin B3) 0.20 mg1.0%
Recommended daily allowance according to the EU: LMIV-2011: 16 mg
Vitamin C (ascorbic acid) 0 mg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 80 mg
Vitamin A, as RAE 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 800 µg
Vitamin D 0 µg< 0.1%
Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg

Essential macroelements (macronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Magnesium, Mg 770 mg205.0%
Recommended daily allowance according to the EU: LMIV-2011: 375 mg
Calcium, Ca 625 mg78.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Potassium, K 1'125 mg56.0%
Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg
Sodium, Na 102 mg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 800 mg
Phosphorus, P 52 mg7.0%
Recommended daily allowance according to the EU: LMIV-2011: 700 mg

Essential trace elements (micronutrients) per 100g 2000 kcal

The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe.

A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance.

Manganese, Mn 4.3 mg215.0%
Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg
Iron, Fe 21 mg153.0%
Recommended daily allowance according to the EU: LMIV-2011: 14 mg
Copper, Cu 0.61 mg61.0%
Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg
Zinc, Zn 5.8 mg58.0%
Recommended daily allowance according to the EU: LMIV-2011: 10 mg
Selenium, Se 7.4 µg13.0%
Recommended daily allowance according to the EU: LMIV-2011: 55 µg
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