![]() The requirements for the ways that sugars are labelled on the Nutrition Facts labels of food products in the U.S. ![]() Although pure agave syrup contains naturally occurring sugars and has no sugars added during its production, consuming agave syrup contributes extra calories to one’s diet without providing nutrients-thus earning the label of “added sugar.” Like pure maple syrup and pure honey, agave syrup is considered an added sugar when consumed on its own, when added to foods or beverages, or when included as an ingredient in foods or beverages. Agave syrup results from the harvesting and processing of the agave plant’s core (which resembles a pineapple and is known as the “piña”) through a sequence of heating, juicing, filtering and evaporation that eventually yields the liquid sweetener. The agave plant contains inulin, a non-sweet, non-digestible water-soluble polysaccharide, as well as other carbohydrates and sugars. Blue agave also is famous for its use in tequila-making (see its scientific name, Agave tequilana). It primarily comes from two varieties of agave: blue and salmiana. Where does agave syrup come from?Īgave syrup comes from the agave plant, a succulent that is native to dry regions in Mexico. Scientifically speaking, agave syrup is a type of carbohydrate, mainly consisting of the simple sugars (monosaccharides) fructose and glucose. One type of syrup that recently has become more familiar to consumers is agave syrup. Sugars come in many different forms, including syrups like corn syrup and maple syrup, which are viscous liquid sweeteners. Agave syrup is not healthier than other sugars, but there are a few differences that make it an appealing choice for some.Food and Drug Administration has established specific labeling requirements for the Nutrition Facts of single-ingredient sugars such as pure agave syrup, honey and maple syrup. Due to its high fructose concentration, agave syrup is sweeter than table sugar and has less of an impact on blood glucose levels.The sugars in agave syrup comprise around 80% fructose and 20% glucose.Agave syrup predominantly consists of fructose and some glucose, along with water, as well as small amounts of other carbohydrates, fat, polyols and vitamins and minerals.Agave syrup comes from the agave plant, a succulent that is native to dry regions in Mexico. ![]()
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