![]() In addition to being the best option for vegans and vegetarians, the best thing about agar-agar is its versatility, since it does not add color smell no flavor, it only modifies the texture of the food. The word agar-agar has Malay origin, because it was Malaysia that adopted the product for commercial purposes and distributed it in the West. In Japan it is called 'kanten', also known as the food of the gods. The origin of agar-agar is Japanese, it was discovered in the 17th century. Vegetable gelatine, also known as agar-agar, is obtained mainly from red algae, making it suitable for vegetarians and vegansĪgar-agar is a natural gelling agent that comes from red algae. (54 mg), minerals that help prevent joint and bone diseases. Helps maintain bones: vegetable gelatin is a source of B group vitamins, vegetable protein and minerals such as potassium (226 mg /100 g), iron (1.9 mg), magnesium (67 mg) and calcium. ![]() Helps reduce cholesterol and blood glucose: the soluble fibers contained in agar-agar or vegetable gelatin are also beneficial for reducing cholesterol and blood glucose because they help absorb fats and sugars.Ĥ. In addition, it has a great satiating power.ģ. Promotes weight loss: containing practically no calories (26 kcal/100 g), it is a very suitable ingredient for most weight loss diets, since it contains few carbohydrates, sugars and salt. Helps fight constipation: agar-agar is one of the foods with the highest percentage of fiber, specifically 90% of its composition, which helps fight constipation.Ģ. Like most edible algae, agar-agar has many nutritional benefits for our health, discover them all!ġ. In addition, it is a good culinary alternative for vegans or vegetarians. Unlike animal gelatin, it is capable of gelling hot liquids, which is why it is highly valued in gastronomy. ![]() It is a colorless and tasteless substance that, once it comes into contact with liquids, can absorb up to more than 100 times its weight, giving rise to a jelly. Vegetable gelatin: this is a mucilaginous substance of non-animal origin, since it is obtained from some types of algae, such as the red algae known as agar-agar.It is still the most used today, but due to the increase in the population that does not consume products of animal origin, vegetable gelatin has an increasing presence. It comes from the collagen of bones and cartilage of animals due to the effect of cooking and is very nutritious since 90% is protein. Animal gelatin: it is the one that has traditionally been used in Western cuisine.There are two types of gelatin: animal gelatin and vegetable gelatin. Neutral gelatin is a substance that is used above all in confectionery to give consistency to desserts. Are you interested in discovering what vegetable gelatin is, its differences with animal gelatin and how to prepare it at home? Take note! Types of gelatin Today we can find this product in the supermarket various oriental food shops nutrition stores and herbalists, although the most common is to find it in the form of powder or fibers, with which vegetable gelatin is made. Vegetable gelatin, also known as agar-agar, is obtained mainly from red algae, making it suitable for vegetarians and vegans.
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