Agar-agar: benefit and harm
The wife of the German microbiologist Walter Hesse adored preparing a fruit jelly, the recipe of which was shared with her neighbor, a Dutchman, who immigrated from Java.The secret was to use agar-agar to increase the amount of delicious dessert, to which Ms. Fanny Angelina treated her husband.One day the latter came up with a brilliant idea: if the fruit raw material becomes more with this product, why not use it as a breeding ground for growing bacteria?In 1884, Hesse's work "Quantitative determination of microorganisms contained in the air" was published.
Nutritional value of agar-agar and its chemical composition
Brown and red algae contain a large number of proteins, minerals and carbohydrates.From these plants agaropectin and agarose polysaccharides are extracted with the help of an extractant( solvent).A mixture of these substances is a plant analogue of food gelatin, most often used in the food industry as an additive E406.Of the plates or yellowish-white agar-agar powder, which forms dense jelly in the aqueous solution, produce a variety of confectionery, diet products, ice cream and even soups.
In 100 g of product, whose energy value is 301 kcal, contains:
- proteins - 4 g;
- water - 18 g;
- ash - 2 g;
- carbohydrates - 76 g.
In the same 100 g there are such elements as:
- iron - 1, 9 mg;
- Potassium - 226 mg;
- calcium - 54 mg;
- magnesium - 67 mg;
- sodium - 9 mg.
All of them are necessary for the person for high-grade functioning of an organism.However, since agar is not used as food in its pure form, but is used as an ingredient for preparing dishes, its constituents are harmoniously combined with the beneficial substances of other products.
Benefit of agar-agar
The main advantage of the product is its prebiotic properties - the ability to feed and the microorganisms necessary for digestion and maintain their reproductivity. In addition, agar-agar:
- eliminates reduced acidity;
- stimulates intestinal peristalsis, providing a mild effect;
- lowers cholesterol;
- normalizes the level of glucose;
- saturates the body with micro- and macro-elements;
- removes slag and toxins, including heavy metal salts.
Thanks to its high fiber content, which quickly causes satiety, the product reduces the amount of food consumed per day and is useful for those who are trying to lose weight.
The purifying properties of agar-agar and its general beneficial effects on the body are known to the Japanese, which differ in their longevity.They use the product in homeopathy and folk medicine recipes, daily add it to their morning tea.Agar-agar promotes healing of wounds, relieves pain from bruises, it is used to treat skin, hair and varicose veins.In case of malfunctioning of the thyroid system, it is recommended to add the product in the form of a powder in food( for example, in salads) to make up for the lack of iodine.
However, like any other product, agar-agar should be used with caution - its excess in the body can lead to painful consequences:
- provoke a prolonged and profuse diarrhea;
- to disrupt the correct bacterial ratio in the intestine;
- cause various infections.
Therefore, do not exceed the daily allowance - more than 4 g. With special attention to dishes with agar-agar should be treated pregnant women, whose body is reconstructed( especially in the first trimester), and young children under 6 years.
In the homeland of agar, in Malaysia, its plates are added to dishes: so iodine in them is preserved( and, accordingly, and digested) better than in powder.In addition, it does not overeat, because the Malaysian cuisine is very diverse and incredibly tasty.There are also different types of fried or stewed rice, and salads with legumes, seafood or vegetables, and a variety of dessert or layered pancakes into which chicken, meat, cheese, fruits are wrapped, and poured with salted or sweet sauces - depending on the filling.
The traditional dessert of ice ice is very popular - "ice beans".