It is obtained from the blue agave plant which is widely found in desert regions of Mexico.
It is a succulent which is medium in size having green or greyish spiky leaves. It looks somewhat similar to aloe vera or cactus. At the core of this plant, honey water is found which is extracted and processed to make thick agave syrup.
Common uses are-
As a topping for fruit salads, pancakes and in many baking recipes.
Sometimes it is used instead of sugar in various products like sauces and candies.
White sugar, granulated sugar or table sugar as we all know is commonly used in all households for preparing tea, coffee, desserts. It is obtained from sugarcane plants or sugar beet. first juice is extracted and it is further processed to form sugar crystals. It undergoes bleaching and is then sold as table sugar.
Let us now analyze the differences below.
Agave syrup |
Table Sugar |
It is extracted from the blue agave plant. |
We get sugar from sugarcane and beets. |
Two kinds of sugars are found in it-fructose (which constitutes 60 to 80 per cent)and glucose (20 to 40 per cent). |
It has an equal proportion of (glucose and fructose). |
The Glycemic index is 10 to 19. |
The Glycemic index is more than 50. |
The calcium content in it is 72 mg per 100 g. |
It is mg per 100 g. |
Sodium is also present in Agave sugar. |
Sodium is not present. |
Vitamin c content in it is 1 mg per 100 g. |
Vitamin c is not present in this. |
Dietary fibre is also present. |
Not present. |
Consistency is like honey and dissolves easily. |
It is in granular crystal form. |