Agar
Agar , scientific name agar, English name (agar), also known as agar (agar-agar), is a kind of vegetable glue. It is commonly made from seafood such as Eucheuma, Gelidium, Gracilaria, etc. It is colorless and non-colored. A solid with a fixed shape, soluble in hot water. It is widely used in the food industry and is often used as a bacterial culture medium. Used in food, it can obviously change the quality of food and improve the quality of food. The price is high. It is characterized by physicochemical properties such as coagulability and stability, and can form complexes with some substances, and can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the manufacture of orange and various beverages, jelly, ice cream, cakes, soft sweets, canned food, meat products, eight-treasure porridge, white fungus bird's nest, soups, cold foods, etc.
Agar is composed of agarose (Agarose) and agar pectin (Agaropectin). It has the functions of clearing lungs and phlegm, clearing heat and dampness, nourishing yin and reducing fire, cooling blood and stopping bleeding.
1. Lowering lipids and blood pressure
Agar contains a lot of minerals, which can lower blood pressure and lipids.
2. Treat constipation
Agar can stimulate the inner wall of the large intestine, promote excretion, and effectively treat constipation.
people suitble
It can be eaten by ordinary people, especially suitable f