Agar
Breads & baking
- 26kcal
- 0.54 gprotein
- 0.5 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 0.54 g
- Fat 0.03 g
- Carbohydrate 6.8 g
- Water and other 92.7 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium9 mg · <1% · #155 of 258
- Potassium226 mg · 5% · #153 of 256
- Calcium54 mg · 4% · #97 of 258
- Iron1.9 mg · 10% · #88 of 259
- Magnesium67 mg · 16% · #64 of 256
- Zinc0.58 mg · 5% · #121 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate85 µg · 21% · #43 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 1658A method for making agar is believed to have been discovered in Japan in 1658.Japan
Used in GlobeCooks dishes from: Asia (1)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More breads & baking
Nutrients: USDA FoodData Central (food 169280), public domain. Identity: Wikidata Q177998. Compiled by GlobeCooks.