Sweetness of nature – Agave

This plant is native to the desert regions of Mexico and southwestern states such as Arizona and New Mexico. One of the most common ways to consume agave is in the form of nectar, which is a light syrup structure. Agave can also be consumed raw, cooked and dried. It is a natural alternative to refined sugar. With the exception of nectar, all forms of agave are a good source of iron, a mineral that transports oxygen from the lungs to other parts of the body. 100 g of raw agave contains. Present in dried agave. In addition, agave, particularly dried agave, is a good source of zinc, a mineral essential for skin health. Agave contains saponins that bind to cholesterol and. Saponins also help inhibit the growth of cancerous tumors. Agave contains a type of fiber that is a probiotic (beneficial bacteria). Agave nectar perfectly replaces synthetic sugar in culinary recipes for various sweets. It contains 21 calories per 1 teaspoon, but this is also its main advantage over sugar. Unlike honey, agave nectar is a vegan alternative to sugar. The Aztecs used a mixture of agave nectar and salt as a soak for wounds and a balm for skin infections.

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