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Author Topic: Agar Flakes  (Read 2004 times)

Loanne

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Agar Flakes
« on: June 05, 2015, 04:59:07 PM »
Has anyone used agar flakes?  Apparently, sea vegetable flakes, used as a thickening agent.  Looks like no sugars and carb count is nil...

Bob Niland (Boundless)

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Re: Agar Flakes
« Reply #1 on: June 05, 2015, 05:22:51 PM »
re: Looks like no sugars and carb count is nil...

What product and what data?
The NutritionData site says "seaweed, agar, dried" is 73% net carb with 3% sugars.
The net carb fraction is the more troubling number.

Barbara from New Jersey

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Re: Agar Flakes
« Reply #2 on: June 05, 2015, 05:49:40 PM »
Boundless,


The nutritional list you posted is for 1 ounce of agar seaweed.  Usually recipes call for 1/8 tsp to 1 TBS of powdered agar which is quite a bit less than an ounce of agar and has less than a gram of carbs.  It is used as a thickening agent and is quite good in puddings. 


Widely used in Asian countries, it absorbs water and gels nicely.  Asians also use it for a special diet for weight loss.  Seems that this expands with amount of liquids used and makes you feel quite full.  People using it this way would be ingesting an ounce or more of it. 




Bob Niland (Boundless)

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Re: Agar Flakes
« Reply #3 on: June 05, 2015, 06:56:28 PM »
re: The nutritional list you posted is for 1 ounce of agar seaweed.

On ND, you can specify the serving size, and I usually pull down 100 grams to make percentage calcs easier.

re: Usually recipes call for 1/8 tsp to 1 TBS of powdered agar ...

That's typically not a problem.

What I found interesting about it was:
- apparently no significant iodine content, and
- has Omega 3 content, but you'd get a carb overdose attempting to get a reasonable amount of n3.

Barbara from New Jersey

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Re: Agar Flakes
« Reply #4 on: June 06, 2015, 04:27:05 AM »
There is a difference in the amount of agar needed for a thickener when you use flakes vs. powdered agar.  1 TSP powdered agar thickens 1 CUP liquid.
1 TBS flaked agar is needed to thicken 1 CUP liquid.   1 TSP agar is used instead of 8 TSP gelatin.  Agar is the vegetarian equivalent of gelatin which is from animal sources.  It is not used for hot or warm foods.  Room temperature or colder items work best, like we would use gelatin. 


Asian cultures use this frequently and is a common additive for anything gelled.  While the carb counted posted on nutritional labels vary, the amount of carbs would be insignificant with only a TSP used for an entire recipe feeding many people.  Also, this is not used for recipes containing spinach and chocolate
because it doesn't combine well with the oxalic content of these foods.

Wheat Free Forum

Re: Agar Flakes
« Reply #4 on: June 06, 2015, 04:27:05 AM »

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