One of the most used algae worldwide is agar agar. These have been used for years to add texture to recipes due to their gelatinizing properties. We are going to tell you what are the benefits of these sea vegetables and how they can be included in the recipe book to get the most out of them.
Sea vegetables have to their credit multiple antioxidants beneficial to human health. These are able to help delay aging processes, counteracting oxidative stress at the cellular level. In addition, they can also prevent the appearance of chronic and complex pathologies.
Properties of algae agar agar
As we have mentioned, the main property of agar agar seaweed is its ability to act as a gelatinizer or gelling agent, which allows it to provide texture to broths, liquids and sauces. To this end, it has been used in the culinary field for decades. At first it was an ingredient of haute cuisine, although today it has spread to many homes.
From a nutritional point of view, it stands out for its iodine content, an essential nutrient to ensure correct thyroid function, as stated in a study published in Biological Trace Element Research . Ensuring a regular intake of this mineral reduces the risk of developing problems related to the synthesis of thyroid hormones.
In addition, agar agar seaweed contains a representative amount of fiber. This substance is capable of preventing the appearance of intestinal pathologies, such as constipation. It has also been shown that it is capable of stimulating the selective growth of the intestinal microbiota, improving its functions.
Finally, it is worth noting the presence of other micronutrients important for health in agar agar algae, such as calcium, iron, sodium and zinc. There is scientific evidence that the latter is essential for the metabolism of testosterone in men.
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