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Stevia

Introduction

*Stevia is the genus name of many species of herbs and shrubs in the Sunflower family, native to subtropical and tropical South America and Central America.

*Stevia rebaudiana is also called sweetleaf and sugarleaf.

*The leaves of these shrubs are naturally sweet, about 30-45 times as sweet as table sugar. But the glycosides (stevioside and rebaudioside) isolated from these leaves are almost 300 times as sweet as table sugar. So a very small amount of this provides the sweetness for a longer duration without any after taste.

*Stevia can also be used to substitute other sweeteners in baking and cooking, but does not give good results with yeast containing recipes.

*Although it is widely used as a sweetener in various foods in China, Japan, Malaysia and other Asian countries, it is not recognized as a safe food additive by the FDA in the US, but is recognized as a dietary supplement. More studies are being conducted on Stevia to evaluate its safety.

*The whole dried leaves are green or brown in color, but the isolated glycosides are clear white in color.

*Buying and storage: Buy whole dried leaves. Store these leaves away from light and heat in a tightly closed container.

Is it raw?

Yes and No.
*Yes, whole dried leaves are raw.
*No, because the glycosides isolated from these leaves are processed. Make sure you read the label.

Health Benefits

1. Stevia is extremely sweet and its sweetness is due to the presence of various glycosides – Steviosides, Rebaudioside A, Rebaudioside C, Rebaudioside Donna, Rebaudioside E, Dulcoside A, Steviolbioside.

2. These glycosides have absolutely no calories, so individuals with obesity and diabetes can safely consume stevia.

3. It does not have any effect on blood glucose.

4. Stevia is neither absorbed nor digested, instead it is excreted.

5. It has no side effects.

6. As it has no calories, it helps weight loss and its maintenance.

7. A concoction or syrup made from these leaves has been used by natives of South and Central America to improve digestion and mental alertness.

Nutritional Information per Serving:
 
Serving Size100 g of dried Stevia leaves
 
% Daily Requirements
 
Total Calories00%
Calories from carbohydrates0 
 
Total fat0 g0%
Saturated fat0 g0%
Trans fat0 g 
Cholesterol0 g0%
 
Total carbohydrate0.3 g0%
Dietary fiber0 g0%
Sugars0 g 
 
Protein0 g0%
 


Other Related Resources


Agave Syrup: *Agave syrup, also called Agave nectar, is a natural sweetener produced from several species of the genus Agave, native to South America and Mexico.

Barley Malt Syrup: *Barley malt syrup is a natural sweetener produced from the sprouted barley.

Brown Rice Syrup: *Brown rice syrup is a natural sweetener produced from fermented cooked rice by treating it naturally with enzymes from sprouted barley.

High Fructose Corn Syrup: *Corn syrup is a syrupy sweetener made using cornstarch as a feedstock.

Light Corn Syrup: *Corn syrup is a syrupy sweetener made using cornstarch as a feedstock.

Date Sugar: *Date sugar is a natural sweetener produced by powdering or grinding the chopped and dried dates. It is not processed.

Dried Cane Juice: *Dried cane juice is a natural sweetener produced by sugar cane juice. It is unprocessed or very minimally processed.

Grenadine Syrup: *Grenadine syrup is a strong red syrup traditionally prepared from pomegranate seeds and honey (or sugar). The word ‘Grenadine' is derived from the French word ‘grenade' meaning pomegranate.

Honey: *Honey is a sweet, viscous, amber colored, natural liquid sweetener produced by the honey bees from the nectar of the flowers.

Jaggery: *Jaggery is a wholesome natural sweetener produced from the sugarcanes, most common in Southeast Asia.

Maple Sugar: *Maple sugar is a natural sweetener made from the sap of maple trees, mainly Acer saccharum (sugar maple) and Acer nigrum (black maple), mostly produced in northeastern North America and Canada.

Maple Syrup: *Maple syrup is amber colored, and is available in different grades – Extra light (AA), Light (A), Medium (B), Amber (C), and Dark (D).

Molasses: *There are three grades of molasses –

(1) Mild – Also called first molasses. It is light amber colored, very sweet, as not much sugar is removed.

(2) Dark – Also called second molasses. It is dark amber colored, sweet with a slightly bitter streak to it.

(3) Black strap – This is the left over liquid after most of the sugar has been extracted. It is dark colored, has a bittersweet taste, and a good amount minerals in it.

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