Agave syrup facts for kids
Agave syrup, also known as maguey syrup or agave nectar, is a natural sweetener. It is made from several types of agave plants, like the blue agave (Agave tequilana) and Agave salmiana. Blue agave syrup is sweet because it contains a lot of fructose, which is a type of sugar.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,297 kJ (310 kcal) |
|
76.4 g
|
|
| Sugars | 68.0 g |
| Dietary fiber | 0.2 g |
|
0.45 g
|
|
|
Protein
|
0.1 g
|
| Vitamins | Quantity
%DV†
|
| Thiamine (B1) |
10%
0.12 mg |
| Riboflavin (B2) |
13%
0.16 mg |
| Niacin (B3) |
4%
0.69 mg |
| Vitamin B6 |
18%
0.23 mg |
| Folate (B9) |
8%
30 μg |
| Vitamin C |
20%
17 mg |
| Minerals | Quantity
%DV†
|
| Calcium |
0%
1 mg |
| Iron |
1%
0.1 mg |
| Magnesium |
0%
1 mg |
| Phosphorus |
0%
1 mg |
| Potassium |
0%
4 mg |
| Sodium |
0%
4 mg |
| Zinc |
0%
0.01 mg |
| Other constituents | Quantity |
| Water | 22.9 g |
|
Link to USDA Database entry
|
|
| †Percentages estimated using US recommendations for adults. | |
Contents
How is Agave Syrup Made?
Making Syrup from Blue Agave
To make agave syrup from plants like Agave americana and A. tequilana, farmers first let the plants grow for 7 to 14 years. After this time, the large leaves are cut off. The sweet juice is then taken from the center of the agave plant, which is called the piña.
This juice is then filtered to remove any bits of plant. Next, it is gently heated. This heating process helps to break down complex sugars, called polysaccharides, into simpler sugars. The main complex sugar in agave is called fructan, which is made of many fructose molecules linked together. After heating, the filtered juice is made thicker until it becomes a syrupy liquid. This syrup is a bit thinner than honey. Its color can be light or dark, depending on how much it has been processed.
Making Syrup from Agave salmiana
Agave salmiana plants are processed a little differently. As this plant grows, it starts to produce a tall stalk called a quiote. Before the stalk grows too big, it is cut off. This creates a hole in the middle of the plant.
A sweet liquid called aguamiel (which means "honey water") fills this hole. This liquid is collected every day. The aguamiel is then heated. This heating breaks down its complex parts into simple sugars like fructose, glucose, and sucrose. Heating also stops the liquid from turning into a fermented drink called pulque.
Other Ways to Make Agave Syrup
There is another way to make agave syrup that does not use heat. This method uses special enzymes that come from a type of mold called Aspergillus niger. These enzymes help change the natural plant extract into fructose.
This process involves taking the thick juice from mashed agave pulp. Then, the enzymes are added to break down the inulin (a type of fructan) into fructose. After this, the fructose is made thicker to create the familiar agave syrup.
What's Inside Agave Syrup?
The types of sugars in agave syrup depend on which agave plant it came from. For example, syrup from blue agave (A. tequilana) usually has about 56% to 60% fructose and 20% glucose. It also has very small amounts of sucrose.
However, syrup from Agave salmiana has sucrose as its main sugar. In blue agave syrup, the fructose molecules link together to form fructans and fructooligosaccharides. These are the parts that give the syrup its sweet taste.
How is Agave Syrup Used?
Blue agave syrup is very sweet, about 1.4 to 1.6 times sweeter than regular sugar. This means you can use less of it in recipes. Because it comes from a plant, it is often used as a replacement for honey by people who follow a vegan diet. It is also sometimes added to breakfast cereals to help bind them together.
However, blue agave syrup is not recommended for people who have trouble digesting fructose, a condition called fructose malabsorption.
Agave syrups come in different types: light, amber, dark, and raw.
- Light agave syrup has a very mild and almost plain flavor. It's often used in foods and drinks that have a delicate taste.
- Amber agave syrup has a medium caramel flavor. It works well in dishes and drinks that have stronger tastes.
- Dark agave syrup has an even stronger caramel taste and gives a unique flavor to food. It's used in some desserts, and with poultry, meat, and seafood. Both amber and dark agave syrups can be poured directly onto pancakes, waffles, and French toast. The dark version is not filtered, so it has more of the natural minerals from the agave plant.
Nutrition Facts
A 100-gram serving of blue agave syrup provides about 1,297 kilojoules (310 calories). It is a good source of vitamin C and several B vitamins. Agave syrup is mostly made of carbohydrates (76%), water (23%), and a small amount of fat (0.4%). It has almost no protein.
Blue agave syrup has a lot of fructose (56%). This is similar to high-fructose corn syrup, which is a common sweetener in many drinks. A tablespoon of blue agave syrup (about 25 grams) has about 78 calories. This is similar to the calories in a tablespoon of high-fructose corn syrup.
Glycemic Index
Blue agave syrup is very sweet because it has a high amount of fructose. It affects your blood sugar in a way that is similar to fructose itself. It has a low glycemic index (GI), which means it does not cause a quick spike in blood sugar levels.
See also
In Spanish: Aguamiel para niños
