Agar-agar is a unique product that has long established itself in the food industry and culinary arts thanks to its thickening properties.
Derived from red and brown algae, this natural polysaccharide serves not only as a vegetarian alternative to gelatin but also plays a role as a dietary supplement with a number of beneficial characteristics.
Agar-agar is rich in micronutrients such as potassium, magnesium, iron, and calcium.
An essential feature of agar is its high fiber content and lack of taste, color, and odor, making it versatile in its use.
Nutritional Value
The glycemic index of agar-agar is zero.
Agar does not contain significant amounts of proteins, fats, or calories, allowing it to be used in cooking without risking the disruption of the macronutrient balance of a keto diet.
Possible Risks
Agar-agar should be consumed in moderate amounts, as excessive intake can lead to stomach upsets.
Excessive consumption of agar-agar can cause dehydration as it absorbs water and increases stool volume.
It is also important to note that agar-agar may interact with some medications, altering their effectiveness.
