Preparation mode: rich in fiber, calcium and iron, agar agar is used as thickener and gelling in overcoats such as tarts, jams, marmalades, creams, ice cream and juice. also to thicken sauces, soups, soup bases or púres. a tablespoon of agar in flakes agar can thicken 1 liter of liquid, boiling 8 minutes.

Keep container tightly closed, away from sunlight.

nutritional information per 100gr
magnesium - 159mg;
proteins - 0.6%;
carbohydrates (soluble fiber) - 70%
lipids - 0.1%
calcium - 352mg
phosphorus - 20.7mg
iron - 2.2mg