Agaves are a succulent, cactus-like plant which grows in desert areas. Agave syrup, or nectar, is produced in Mexico from the core of the plant.
Agave nectar is used as a sweetener, and contains a high ratio of fructose to glucose, leading to it having a low glycemic load and glycemic index compared to other natural sweeteners.
As well as fructose, glucose and a complex form of fructose called inulin, several minerals are naturally present in Agave syrup.
Nutrients
Quick to dissolve in drinks such as iced tea, Agave nectar is often used by vegetarians as a substitute for honey as well as sugar in recipes. It is sweeter than honey, with a neutral flavour in the lighter coloured variety whilst darker coloured varieties have more caramel tones. It is sold in both processed and raw forms.
Although it is not particularly high in glucose, it does still have a high sugar content, so should not be considered a low-carb diet product.
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