Agar in TCM:

Explore the properties of Agar according to Chinese
Nutrition and Traditional Chinese Medicine (TCM):

Temperature: cold

Channels: LU, LI, LV

Flavors: sweet, salty

Special Properties:
clears heat, eliminates toxins, resolves phlegm

Agar is a jelly-like substance, obtained from algae [1] and discovered in the late 1650s or early 1660s by Mino Tarōzaemon in Japan, where it is called kanten. Unlike other forms of sea vegetables, agar-agar does not contain high levels of trace minerals.

In terms of Traditional Chinese Medicine (TCM) Agar is known for its ability to clear heat, eliminate toxins, and resolve phlegm.

In general the ancient Chinese medical texts cite that it enters the lung, large intestine, and liver. The flavor of Agar is sweet and salty, and it is considered to be cold in temperature.