Vegetables · per 100g
A versatile, plant-based gelling agent derived from red algae, agar agar provides a firm, heat-stable structure to culinary creations while acting as a concentrated source of non-digestible dietary fiber.
Available carbohydrates, Iron
Calcium, Manganese
Calcium, Magnesium
Choline
Nutritional summary
Interesting fact
Discovered in 17th-century Japan by an innkeeper who noticed discarded seaweed soup gelled overnight in the winter cold, it remains the standard medium for laboratory microbiology due to its resistance to bacterial decomposition.
Standout nutrients
Iodine
Dietary fibre
Manganese
Magnesium
Seasonality
Not available
Diet
Sustainability
Seaweed cultivation requires no fresh water or fertilizer and actively sequesters carbon.
Storage
Airtight Container
2+ years
Store in a cool, dry place to prevent moisture absorption.
Flavour
Harmonized from 3 validated sources
Claim citations
2