Agave nectar comes from the blue agave plant as well as Agave americana, which is also known as maguey or the century plant. This is the same plant that's used in making tequila.

Agave nectar is a sweetener that you can use as an alternative to sugar. It’s much sweeter, so you can use less of it for the same effect. It's more natural than other alternative sweeteners. It’s also vegan, so it's an attractive alternative to honey for some people.

Here are some of the benefits of agave:

It's low on the glycemic index (GI) . If you have diabetes, a low-GI diet may help you control your blood sugar.

It can help your metabolism. Vitamin B6, which is found in agave, plays a big role in how your body breaks down food, particularly proteins and carbohydrates.

It can help you and your baby when you're pregnant. Vitamin B6 may also reduce morning sickness. Folate, which is also present in agave, helps develop your baby's nervous system.

It can help with depression. Vitamin K and folate in agave syrup may offer mental health benefits. Studies have found higher levels of vitamin K are tied to a lower risk of depression. Folate may also ease symptoms of depression, but research is limited.

It could help your heart. Vitamin B6 helps keep your homocysteine levels low. That protects you from heart disease and stroke.

Nutrition Information

All parts of the agave plant can be used, but agave nectar is what you see on the grocery store shelves.

One serving of light agave nectar (one tablespoon), contains:

Calories: 60, Fat: 0 grams, Cholesterol: 0 milligrams, Sodium: 0 milligrams, Carbohydrates: 16 grams

Dietary fiber: 0 grams, Sugar: 16 grams, Protein: 0 grams

Agave also has small amounts of important vitamins like:

Riboflavin (vitamin B2), Pyridoxine (vitamin B6), Folate (vitamin B9), Vitamin K.

These B vitamins may support your immune system in different ways.

SWEETENER SUBSTITUTION SUGGESTIONS:

• Replace honey by equal portions of agave syrup
• Replace maple syrup by equal portions of agave syrup
• Replace brown rice syrup by using ½ as much agave syrup and adjust the liquid portion of formulas to make up the difference.
• Replace light corn syrup similar to replacing brown rice syrup in formulas.
• Replace the volume of granulated sugars (table sugar, Demerara sugar, Turbinado sugar, evaporated cane juice or organic sugars) in formulas by substituting 2/3 of the volume with agave syrup and reducing the other liquids in the formula by 1/3.
• Replace the volume of brown sugars in formulas by substituting 2/3 of the volume with agave syrup and reducing the volume of other liquids in the formula by ¼.
• When applying agave syrup to baked products, reduce oven temperatures by about 25° F and increase baking time, as the syrup can cause items to brown more quickly.

References

webmd