AGAR AGAR in powder BIO 40g
This seaweed guarantees the recommended daily fiber intake, and thus helps regulate intestinal transit
Agar-agar is obtained mainly from the Gelidium red seaweed, collected in the Atlantic Ocean. It is a set of boiled and dried seaweeds, which are delicious in the preparation of gelatins with fruits, vegetables or legumes.
The seaweed Agar-agar contains 94.80% soluble natural fiber, which supposes an amount superior to the rest of the foods of vegetal origin. Keep in mind that fiber-enriched foods (breads, biscuits, breakfast cereals, bran, etc.) contain 6% to 45% fiber, and in dietary supplements, tablets and granules, this amount varies between 20% and 80%.
The waters where it is collected have many currents and, consequently, they are very clean. For this reason they have been awarded the ecological certificate.
- Energy-kJ 720
- Energy (kcal) 172
- Fat (g) ˂0,1
- - Saturated (g) 0,0
- Carbohydrate (g) 0,4
- - Sugars (g) ˂0,4
- Protein (g) ˂0,1
- Fibre (g) 86
- Salt 0,5
The incorporation of Agar-agar in the diet facilitates the intake of recommended daily fiber, which is 30 grams. Agar-agar contains neither sugars nor fats and its caloric contribution is null. As it does not contain sugars or gluten, it is suitable for diabetic and celiac patients.
It helps prevent overweight, since it does not provide any calories to the body and has a high satiating power; in case of constipation Agar-agar regulates the intestinal transit and regenerates, while softening, the intestinal walls; it is also recomended in high-cholesterol and diabetes, since it decreases the absorption of cholesterol, fats and sugar in the body.
Once cooked, Agar-agar forms a gel of smooth texture that does not need chewing and is very easy to swallow. For this reason, it is ideal for the elderly. Due to its ability to capture and maintain the liquid ingested in diets, it prevents dehydration.
To prepare a gelatin, the powder is diluted in a cold liquid and boiled for 5 min. The amount of powder will depend on the texture that is desired.
For a fruit jelly, you can use apple juice and, once boiled for 5 minutes, you can pour it into a mold with fresh fruit cut into pieces. It is served cold.
It can also be used as a thickener in sauces and creams, diluting it previously in order to avoid lumps.
Red seaweed Gelidium
Container of 20g