Gelificante vegetal

Seasonal period: All year
Traces of milk
Traces of milk

It is a food additive that gives dishes the consistency of the gelatin.

The main gelling agents are pectins, the alginic acid and their derived products, the agar-agar, carragenates, starch and carob flour.

It is used for mashes, jams, cold creams and flans.

Nutritional information (100.0 g)
Fiber 0.0 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 660.0 mg
Iron 4.5 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.