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    Kitchen Dictionary: agar

    Pronounced: AH-gahr

    A tasteless dried seaweed that acts as a setting agent and is widely used in Asia. It is available in white transluscent crinkly sheets, blocks, powder or brittle strands. When dissolved in water over low heat, it blends with the water and on cooling, sets into a jelly. Agar can be substituted for gelatin, but it has stronger setting properties (about 5 times greater); and unlike gelatin, agar will set at room temperature.

    Ingredient

    Season: available year-round

    More Agar Recipes
    Popular Agar Recipes
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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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