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A form of seaweed that has been dried to be used as a thickener in food. Traditionally used in Asia, it can be substituted for gelatin. It actually sets stronger than gelatin and does not require refrigeration to set up, so not as much of it is needed to achieve the required effect. It is often used in commercially produced ice cream as a thickener. It is also known as agar-agar, kanten and Japanese gelatin.
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USDA Nutrition Facts |
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| Calories 306 |
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| Protein 6g |
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| Total Fat 0g |
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| Total Carbohydrates 80g |
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| Dietary Fiber 7g |
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| Sugars 2g |
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| Potassium 1125mg |
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| Sodium 102mg |
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| Cholesterol 0mg |
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| Serving Size 2 tbsp (1/8 cup) |
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| Calories 26 |
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| Protein 0g |
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| Total Fat 2g |
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| Total Carbohydrates 6g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 226mg |
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| Sodium 9mg |
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| Cholesterol 0mg |
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