The Aztecs used agave syrup as one of the earliest sweeteners. Agave syrup has remained in use in Mexico to this day and is now gaining popularity throughout the world. Agave syrup, or nectar, is most often used as a sweetener, but the Aztecs also used it as a balm for wounds because of its antimicrobial properties.
Agave Plant
The agave plant closely resembles an aloe vera plant. It is a succulent that grows primarily in Southern Mexico. In addition to producing nectar, the agave plant is also used in making tequila. When the plant is 7 to 10 years old the outer leaves are cut off and nectar is extracted from the core of the plant. Most agave nectar comes from the Blue Agave plant since it has a higher carbohydrate count, which yields sweeter nectar.
Nutrition
Agave syrup typically comes in a light or dark variety. Light agave syrup is filtered more, heated to a lower temperature and frequently compared to honey. Dark agave syrup is less refined and its stronger flavor has been compared to maple syrup. One tablespoon of agave nectar contains 45 calories, 12 grams carbohydrates and 12 g sodium.
Agave and Other Sweeteners
The nutritional value of agave syrup is close to honey or white table sugar. Granulated white sugar has 48 calories and 13 g of carbohydrates in one tablespoon; and honey has 64 calories, 17 g of carbohydrates and 1 g of sodium. Maple syrup, pancake syrup and corn syrup are all similar in nutrients.
Cooking with Agave
Agave syrup can be used in most foods as a substitute for honey, corn syrup or sugar. In most cases equal parts agave syrup can take the place of other sweeteners. When replacing corn syrup with agave syrup, use only half as much agave and increase other liquids in the recipe to equal the amount of corn syrup called for. Some recipes involving chemical processes, like in candy making, may not be as successful when made with agave syrup.
Health Benefits
Aside from its natural properties and mild flavor, agave syrup is also becoming more well known because of its health benefits. Agave syrup has a lower glycemic index than other sweeteners such as honey or maple syrup. The glycemic index is a measure of the effect a food has on blood glucose levels and the resulting release of insulin. Pure table sugar causes the highest rise and is highest on the glycemic index. Agave syrup is much lower and is therefore a better choice for diabetics.
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