Super source
Carbohydrate
23.1 g · 8% DV target
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.
Agar is a polysaccharide (a complex carbohydrate) derived from seaweed that is considered safe for human consumption by major regulatory bodies, including the FDA and the European Food Safety Authority .12
Because it is composed of agarose and agaropectin molecules that the human body cannot fully digest, it functions primarily as a source of dietary fiber rather than a significant source of calories .12
Increasing total fiber intake is well-established by meta-analyses to lower the risk of heart disease and coronary mortality, with a 7-gram daily increase linked to a 9% reduction in cardiovascular risk .11
While agar is widely used as a food additive (E406) to modify texture, its specific molecular weight is not currently considered a factor in its safety for general use in the food industry .12
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
23.1 g · 8% DV target
39.5 g · 141% DV target
703 mg · 54% DV target
11.4 mg · 63% DV target
360 mg · 86% DV target
5.63 mg · 51% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place to prevent moisture absorption.
Seaweed cultivation requires no fresh water or fertilizer and actively sequesters carbon.
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.