- Agar Agar Powder extracted from red algae
- Effective vegan thickening agent
- Rich in fibre - promotes digestive health
- High in vitamin K, magnesium and calcium - supports healthy bones and teeth
- Resealable airtight foil pouch to ensure maximum freshness
- 100% pure botanical ingredients - absolutely nothing added
Organic Agar Agar Powder from Indigo Herbs forms a gel-like substance derived from red algae. Low in calories, fibre and mineral rich, it is an excellent vegan thickener that can be used to substitute gelatin. Also known as Kanten, Agar Agar has no flavour, odour or taste and can be used to make jellies, jams, panna cotta and many savoury dishes.
At Indigo Herbs we are passionate about premium quality Wholefoods. Explore the tabs on this page to find out more about the health benefits, quality, manufacture and suggested use of this wholefood. At Indigo Herbs we are committed to empowering optimum health and nutrition and assisting you to take responsibility for your own health and well being, by having access to many of natures healing botanicals.
Agar Agar can be substituted for gelatin at a ratio of 1:1. It can be used to make jelly, panna cotta, ice cream, jam and to thicken soups and stews. Agar Agar is not soluble in water and will require boiling.
Must be consumed with plenty of liquids. Please consult your health practitioner if you have dysphagia or an obstructed bowel before using Agar Agar.
The seaweed used to make this Agar Agar Powder is certified organic. Upon harvest, the seaweed is washed to remove any foreign matter and then heated with water for several hours. The agar dissolves in the water and the mixture is filtered to remove the residual seaweed. The hot filtrate is cooled and forms a gel which contains about 1 percent agar. The gel is broken into pieces and washed to remove soluble salts. Then the water is removed from the gel by squeezing it out using high pressure. After this treatment, the remaining water is removed by drying in a hot-air oven. The product is then milled to a suitable and uniform particle size and tested for pollutants before being made ready for shipping.
Vitamin K is a fat soluble vitamin which is best known for its role in helping your blood to clot or coagulate properly by helping to form the proteins necessary for your bloods clotting factor. The K comes from its German name “Koagulations” vitamin.
There are two types of naturally occurring vitamin K; vitamin K1 (phylloquinone) which is found naturally in plants and vitamin K2 (menaquinone) which is made by the bacteria that line your gastrointestinal tract. For proper bone growth and maintenance your body uses multiple vitamins, however, vitamin K and vitamin D work in tandem to produce a protein (osteocalcin) necessary for bones, without this protein minerals could not bind together to form the density of the bones. Fermented foods, such as natto, typically have the highest concentrations of vitamin K found in the human diet followed by alfalfa seeds and dark leafy greens such as spinach, kale and cabbage.
Vitamin K contributes to:
· normal blood clotting
· the maintenance of normal bones
Folate – the naturally occurring vitamin B9 – is often confused with folic acid. Folic acid is a synthetically derived molecule created in a German laboratory in the 1940s and does not occur naturally in food. Needless to say, folate metabolizes faster in the body and any excess is excreted through the urine whereas folic acid can accumulate in the blood and may adversely affect immune cell function. Nature knows best when it comes to nutrition! Folate is probably the vitamin whose essential role in pregnancy is most widely known. It is necessary for the production of new
Folate works to convert the amino acid homocysteine into methionine - a deficiency allows homocysteine levels to accumulate in the body. High levels of homocysteine are associated with heart disease and stroke and can block blood and other nutrients from reaching the brain, interfering with the production of the feel good hormones serotonin and dopamine which regulate mood. Within the body, folate is an activator – it has an influence on “natural killer” cells of the immune system which are in charge of fighting infections and malignant cells. Romaine lettuce, spinach and asparagus are especially high in folate; other good sources include egg yolks, legumes and lentils.
Folate contributes to:
- maternal tissue growth during pregnancy
- normal amino acid synthesis
- normal blood formation
- normal homocysteine metabolism
- normal psychological function
- the normal function of the immune system
- the reduction of tiredness and fatigue
- Folate has a role in the process of cell division
Also called vitamin B5, pantothenic acid gets its name from the Greek root pantos meaning “everywhere” as it can be found throughout all living cells. The most studied role of pantothenic acid in health support is its incorporation into a molecule called coenzyme A (CoA), this occupies a central place in energy metabolism, acting to allow carbohydrates, fats and proteins to be burned as energy sources. It is also helpful in reducing body fatigue and weariness and it sets the metabolic process of the entire body on the right track making it capable of increasing the stamina of the human body.
Sometimes referred to as the “anti-stress” vitamin, pantothenic acid may help to encourage the production of dopamine and serotonin which are neurotransmitter chemicals that regulate mood and reduce anxiety and stress. Also aiding in the production of vitamin D, pantothenic acid supports the adrenal gland which produces steroid hormones and generally keeps the gland in optimal health. Given the critical role it plays in health it’s a good thing that pantothenic acid is so ubiquitous in wholefoods with shiitake mushrooms providing the richest natural source of this essential nutrient, closely followed by cauliflower, sweet potato and broccoli.
Pantothenic acid contributes to:
· normal energy-yielding metabolism
· normal mental performance
· normal synthesis and metabolism of steroid hormones, Vitamin D and some neurotransmitters
· the reduction of tiredness and fatigue
Potassium, the third most abundant mineral in the human body, is an essential mineral whose ions are vital for the functioning of all living cells! Potassium plays a role at both the cellular and electrical level – considered and electrolyte because it carries a tiny electrical charge – it is found in red blood cells, muscles and bones. Our bodies use potassium ions to conduct electrical impulses along muscle and nerve cells, it helps to boost the efficiency of nerve reflexes that transmit messages from one body part to another, this in turn helps in muscle contraction to perform various activities without tiring quickly.
Potassium also has vasodilating properties that work to relieve the tension of blood vessels which is one of the main causes of high blood pressure. It is helpful in reversing the role of sodium in unbalancing normal blood pressure thus acting as a vital component that maintains the normality of blood pressure in the human body. The importance of potassium should not be underestimated in your dietary plan, most famously found in bananas other rich sources of potassium include spinach, avocados and coconut water.
Potassium contributes to:
· normal functioning of the nervous system
· normal muscle function
· the maintenance of normal blood pressure
Forming 2% of total body weight in adults, calcium’s best known role is in bone and tooth health. It forms a part of hydroxyapatite, the mineral complex that makes your bones and teeth hard and maintains bone density. It is especially important that children consume an adequate amount of calcium to maximise their bone mass prior to adult years. Also an important part of the blood clotting process, calcium works together with vitamin K and a protein called fibrinogen in the clotting cascade, without adequate levels of calcium and vitamin K the blood will take longer to clot. Calcium helps your muscles contract in response to nerve stimulation, it activates a protein called calmodulin that your muscle cells need to provide the fuel they need to function. Assisting in the transmission of neural impulses, the calcium in your body also aids other types of cell communication – it acts as a “second messenger” in your cells which means it responds to chemical signals from outside your cells and then triggers a response inside your cell.
Calcium helps to activate several digestive enzymes and there is considerable evidence that calcium and vitamin D intake are influential in modulating energy metabolism in humans. Like all minerals, calcium doesn’t work alone but in tandem with other nutrients such as magnesium and vitamin D, for this reason, obtaining our calcium from whole foods – foods whose nutrient profiles have been optimised by nature for superior absorption – is the best way to remain healthy! Excellent natural calcium sources include; chia seeds, sesame seeds, seaweed (such as kelp and Kombu), dark leafy greens and dairy products (such as yoghurt, cheese and kefir).
Calcium contributes to:
· normal blood clotting
· normal energy-yielding metabolism
· normal muscle function
· normal neurotransmission
· the normal function of digestive enzymes
· Calcium has a role in the process of cell division and specialisation
· Calcium is needed for the maintenance of normal bones
· Calcium is needed for the maintenance of normal teeth
· Calcium is needed for normal growth and development of bone in children
The importance of magnesium ions for all life itself, as well as for overall vibrant health, is hard to overstate. Frequently referred to as the “miracle mineral”, magnesium is required to give the “spark of life” to metabolic functions involving the creation of energy and its transport, the creation and synthesis of proteins and is involved in literally hundreds of enzymatic reactions - it activates the enzymes that make copies of DNA and RNA making it essential in the process of cell division.
Roughly half of your body’s magnesium is stored in your bones and acts as a cofactor with calcium and vitamin D to maintain and strengthen the bone structure and teeth (your teeth can only form hard enamel from calcium if magnesium is available). It also works, again in concert with calcium, to regulate electrical impulses in the cells. Cellular calcium channels allow the mineral to enter the cell only as long as needed to conduct an impulse, it is ushered out immediately by magnesium once its task is fulfilled, operating as a natural calcium channel blocker and responsible for relaxation, magnesium is pivotally important to the functioning of the parasympathetic nervous system. Both magnesium and calcium are intimately involved with muscle function (magnesium relaxes, calcium contracts) with frequent muscle cramps being a symptom of a deficiency in magnesium. If magnesium is severely deficient, the brain is particularly affected as magnesium is crucial to the production of neurotransmitters and the integrity of the blood brain barrier and therefore is needed to maintain normal psychological function. The best food sources of magnesium include; avocados, chia and hemp seeds, sesame seeds, raw cacao and raw chocolate, sprouted nuts/seeds, sea vegetables (such as kelp and nori), raw green vegetables and grass fed dairy products.
Magnesium contributes to:
· a reduction of tiredness and fatigue
· electrolyte balance
· normal energy yielding metabolism
· normal functioning of the nervous system
· normal muscle function
· normal protein synthesis
· normal psychological function
· the maintenance of normal bones
· the maintenance of normal teeth
· Magnesium has a role in the process of cell division
Iron is needed for a number of highly complex processes that continuously take place in the body on a molecular level and that are indispensable to human life. Formation of haemoglobin is the chief function of this mineral – this is the primary protein found in red blood cells and represents about two thirds of the body’s iron. Haemoglobin binds to the oxygen molecules that you breathe in from the air and releases them into your tissues. The brain receives around 20% of the blood oxygen and a proper flow of blood to the brain can stimulate cognitive activity and help to create new neural pathways, it is especially important that children consume enough iron in their diet – iron deficiency in the first two years of a child’s life is associated with delayed cognitive and psychomotor development.
Ribonucleic reductase is an iron dependant enzyme that is required for DNA synthesis (cell division), thus iron is required for a number of functions including healing and immune function - red blood cells are necessary for providing oxygen to damaged tissues, organs and cells. Iron is also involved in food metabolism and is a cofactor and activator for some enzymes which play key roles in energy production and metabolism. If iron stores are low symptoms can include tiredness, fatigue and dizziness. Dietary iron has two forms, heme (animal based) and non-heme (plant based), important sources are; grass fed beef, oysters, spinach, lentils and beans.
Iron contributes to:
· normal cognitive function
· normal energy-yielding metabolism
· normal formation of red blood cells and haemoglobin
· normal oxygen transport in the body
· normal function of the immune system
· the reduction of tiredness and fatigue
· normal cognitive development of children
· Iron has a role in the process of cell division
Zinc is a metal that functions as an essential nutrient in the body, it is found in every cell and has been used since ancient times, with Ayurvedic texts dating as far back as the 14th century recommending its application in various forms. Although only required in limited amounts, zinc supports important bodily processes like strengthening the immune system – your body needs zinc to make T-cells, a type of white blood cell that fights off foreign invaders in your bloodstream. With antioxidant properties, zinc helps to protect the cells in the body from damage by free radicals and supports the catalytic activity of various enzymes essential in DNA synthesis and cell division. In males, zinc assists in spermatogenesis (the production of mature spermatozoa) and is a critical mineral for robust testosterone levels, in females it aids in all the reproductive phases including the birth and lactation stages.
Zinc is an essential component of over 300 enzymes participating in the metabolism of carbohydrates, fatty acids, proteins and other macronutrients and has a regulatory role in vitamin A transport mediated through protein synthesis. The intake of zinc has a positive influence on bone mass, it is an important cofactor in the stimulation of bone building osteoblasts (cells that synthesize bone), it accelerates the renewal of skin cells and it is essential for healthy nails and shiny hair. Zinc is vital for vision with high concentrations found in the retina and may also protect from night blindness and prevent the development of cataracts. This super nutrient also plays a crucial role in memory formation and cognitive stability, ensuring a proper intake of zinc is an important step towards optimal brain function. Topping the list of zinc rich foods are oysters, however seeds such as chia, sunflower, hemp and pumpkin are also rich sources of this important mineral.
Zinc contributes to:
· normal DNA synthesis
· normal acid-base metabolism
· normal carbohydrate metabolism
· normal cognitive function
· normal fertility and reproduction
· normal macronutrient metabolism
· normal metabolism of fatty acids
· normal metabolism of Vitamin A
· normal protein synthesis
· the maintenance of normal bones
· the maintenance of normal hair
· the maintenance of normal nails
An essential trace mineral in the body, copper has long been known to play a role in human health – its use dates back to 400 BC when Hippocrates is said to have employed it as a treatment for a variety of disorders. Playing a beneficial role in immune function, you need copper for healthy white blood cells – the cell type tasked with seeking out, identifying and destroying pathogens. Low copper levels lower your white blood count leaving you vulnerable to infection.
Copper is a vital element of the dark pigment melanin which imparts colouration to the hair and skin, intake of copper is said to protect greying hair. Copper helps in the absorption of iron from the intestinal tract and releases it from its primary storage sites like the liver. Also playing a significant role in the synthesis of haemoglobin, myelin and collagen, copper helps to protect the myelin sheath surrounding the nerves and is actively involved in the production of an element of connective tissue, elastin. Functioning as a coenzyme for energy metabolism from the macronutrients in food we consume, copper enables a normal metabolic process in association with amino acids and vitamins. Oxidative stress is a characteristic of copper deficiency, when obtained from dietary sources it acts as an antioxidant, getting rid of free radicals which can damage your cells and DNA. For your body to use copper you need to have a balance of zinc and manganese which is why it is best to obtain your copper from dietary sources where it is already in bioavailable form. Topping the chart as the best source of copper are oysters! Closely followed by kale, shitake mushrooms, seeds, nuts and nut butters.
Copper Contributes to:
· the maintenance of normal connective tissues
· normal energy-yielding metabolism
· the normal functioning of the nervous system
· normal hair pigmentation
· normal iron transport in the body
· normal skin pigmentation
· the normal function of the immune system
· the protection of cells from oxidative stress
Derived from the Greek word for magic, manganese is a trace mineral that is present in tiny amounts in the body and is found mostly in the bones, liver, kidneys and pancreas. It is essential for the proper and normal growth of the human bone structure and is a very effective mineral in aiding in the increase of the mineral density of spinal bone. Manganese is also needed in the production and repair of connective tissue, its specific role is in the manufacture of mucopolysaccharides which are one of the main components of all connective tissues.
Regulation of the body’s metabolism is another vital function of manganese with manganese activated enzymes helping in the metabolism of cholesterol, amino acids and carbohydrates. Also a powerful contributor to the protection of cells from oxidative stress, manganese is a component of the antioxidant enzyme superoxide dismutase (SOD) which helps to fight free radicals. Free radicals occur naturally in the body but can damage cell membranes and DNA, antioxidants such as SOD can help to neutralise free radicals. Rich sources of manganese include; whole grains, nuts and nut butters and leafy vegetables.
Manganese contributes to:
· normal energy-yielding metabolism
· the maintenance of normal bones
· the normal formation of connective tissue
· the protection of cells from oxidative stress
| Nutritional info | Per 100g | Serving 5g | Serving %RDA* |
|---|---|---|---|
| Daily Portion in grams | 5 | ||
| Energy KJ/Kcal | 775KJ/191Kcal | 39KJ/10kcal | 0.46% |
| Fat | 2g | 0.1g | 0.14% |
| of which saturates | 1g | 0.1g | |
| Carbohydrate | 12g | 0.6g | 0.23% |
| of which sugars | 2.5g | 0.1g | 0.14% |
| Protein | 4g | 0.2g | 0.40% |
| Dietary Fibre | 78g | 3.9g | |
| Salt | 1250mg | 62.5mg | 1.04% |
| Vitamin K | 0.03mg | 0mg | 1.81% |
| Folate | 0.16mg | 0.01mg | 4.05% |
| Pantothenic acid | 2.40mg | 0.12mg | 2% |
| Potassium | 1100mg | 55mg | 2.75% |
| Calcium | 600mg | 30mg | 3.75% |
| Magnesium | 750mg | 37.5mg | 10% |
| Iron | 21.4mg | 1.07mg | 7.64% |
| Zinc | 5.50mg | 0.28mg | 2.75% |
| Copper | 0.6mg | 0.03mg | 3% |
| Manganese | 1.2mg | 0.06mg | 3% |
