Agave Nectar

Natural sugar, unrefined low glycemic index

Natural sweetener extracted from the sap of a cactus native to Mexico, the agave syrup the color of honey but it is softer and less viscous than the latter. The Aztecs called him "honey water" ...

Because of its high content of fructose, agave syrup has a lower glycemic index than most all other natural sweeteners on the market.

Note 100g of sugar = 400 kcal (100g agave syrup = 352 kcal)

To produce agave nectar, juice is extracted from the heart of the agave called the piña when the plant is between 7 and 10 years. Juice is filtered and heated, to hydrolyze carbohydrates into sugars. The main carbohydrate is a complex form of fructose called inulin. The filtered juice, hydrolyzed is concentrated into a syrup liquid a little thinner than honey and vary in color from light to dark depending on the degree of processing.The syrup naturally contains iron, calcium, potassium and magnesium.

Its advantages? A high sweetness, low glycemic index and a neutral flavor that facilitates its use.