Agave

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Agave is a plant that looks like a cactus. It grows in the wild wastelands of Central and South America, and its most popular use is for making the world-famous tequila.

Agave is most common in Mexico and neighboring areas, as well as islands in the Caribbean, South and Central America. It can also be found in the Mediterranean. Agave has been imported into Europe since the 17th century.

Although very similar, the agave is not a cactus and has nothing to do with it. It belongs to the lily family and now even has its own species of Agavaceae, which includes more than 400 species of agave. In Mexico, there are 400 species of the group, of which nowadays only Agave Tequilana / blue agave / is used to make tequila. The first spirit drink that was produced from agave was known as mescal wine, and today the general category to which tequila belongs is known as mescal.

Agave there are fleshy leaves that are arranged relative to each other like a rosette. In order to extract the sweet nectar from the agave, which is used as a substitute for sugar, juice must be extracted from the core of the plant, which is subsequently filtered and hydrolyzed. The resulting color can be light or dark, and it depends on its taste. Light agave nectar has a more neutral taste, while darker nectars have a caramel taste and aroma and are sweeter. There is also a raw syrup from agavewhich is produced at low temperature.

The usable part of the agave is its core, from which the famous syrup is obtained. The leaves of many species of agave produce twine, ropes, fishing tackle and even wrapping paper.

Some of the agave is also used in cooking - the stems, flowers and leaves are very suitable for salads. Tequila is made from the core of the blue agave, and molasses is made from some other types of agave, and alcoholic beverages are fermented.

The Aztecs were the first to know the agave. They called it a "gift from the gods." Agave nectar has been used successfully for thousands of years to sweeten various beverages. It was also called "honey water" because it is sweeter than honey, but with a much thinner consistency.

Composition of agave

The nectar from agave consists mainly of glucose and fructose. The fructose content is very high, reaching 90%. Compared to other products used for sweetening, agave nectar has a much lower glycemic index - 27. Agave has a large amount of vitamins A, B, K, D and C, as well as coumarins, alkaloids, estrogen-like isoflavonoids.

100 g of agave contains only 0.15 g of fat, 0.52 g of protein and 16 g of carbohydrates.

Selection and storage of agave

Very recently, syrup from has been sold on the Bulgarian market agave. It can be found in most organic stores, but its price is expensive - about 150 g cost more than BGN 10. Store agave according to the instructions on the label.

Agave in cooking

Agave nectar is suitable for use by people who follow different diets - vegetarians, vegans and carnivores. It is also suitable for all those who strive for proper and healthy nutrition. The biggest advantage of agave is that it has a very soft and natural taste, and also decomposes easily and quickly. There is almost no scent.

The syrup from agave is taken as a substitute for sugar and honey. It has all the qualities to be a sweetener, but unfortunately it can not completely replace honey and all the useful qualities in it. However, agave is a great alternative for people suffering from allergies to honey.

Agave successfully used as a sweetener for tea and coffee; enters the composition of various protein bars; flavors bread and cereals, jellies, jams, yogurt, candies, desserts and pancakes.

The sweetness of agave is 1.5 times more than that of sugar. It dissolves very easily even in cold drinks. It is best for agave to taste raw desserts and shakes, because in pastries the sweetness of the syrup evaporates more or less.

Benefits of agave

Agave is used in the treatment of a number of diseases of the digestive system, including ulcers and various inflammatory diseases of the intestines and stomach. Agave is also useful for inflammation in the oral cavity. The plant has soothing properties that protect the mucous membranes and accelerate the healing of the body.

Agave used for bronchitis, arthritis, eye inflammation, menstrual disorders, wounds and cuts. Agave mixed with pumpkin seeds and yellow chili is a very useful mixture for people who suffer from a recurrence of diseases that have already struck them once.

Agave has diuretic, antiseptic, anti-inflammatory, laxative and tonic properties.

It is believed that agave has an important ingredient that fights calcification in the body and protects against osteoporosis and other joint diseases. Regulates the level of insulin in the blood, protects against colon cancer.

Agave syrup is absorbed very quickly and easily by the body. Its taste is pleasant, suitable for vegans and vegetarians, and its glycemic index is extremely low - 27.

Honey or agave syrup - which to choose?

Many people believe that agave syrup is more useful than honey and therefore in recent years have stopped at this exotic product. Is this true? Let's compare honey and agave syrup:

Honey is one of the most valuable food products, easily absorbed by the body and is rich in important vitamins and minerals. It contains vitamins (B1, B2, B3, B6, E, C, K), organic acids, provitamins and other valuable elements found in the blood, but in small quantities.

The carbohydrates in honey are in the form of fructose, glucose and many di- and trisaccharides. Honey is also rich in minerals, organic acids and about 20 amino acids. From all this it is clear that honey is a much better choice than agave syrup. It is an extremely valuable source of essential substances, but should not be consumed by people with intolerance.

The price of agave is higher than that of honey, which is another plus of the bee product.

Harm from agave

Although they have a number of beneficial properties, agave also has some negatives. First of all, do not take agave nectar in large portions at once. Due to its high fructose content, agave can cause disease much more easily than glucose. Taken in large doses, agave syrup completely loses its useful properties.

This is because glucose is metabolized in every cell of the human body, while fructose is only in the liver. Consumption of such a fructose-rich product can help develop pathological conditions close to diabetes. In addition, there may be an increase in lactic and uric acid.

In severe cases, metabolic acidosis may occur. Other negative consequences associated with excessive consumption of fructose are loss of zinc, potassium, iron and magnesium. Fructose can enhance the aging process of cells.

Agave syrup does not have useful properties in fermented form. Increased use of fructose can lead to premature aging of cells.

All these negative effects can be avoided.

Consumption of 15 to 50 g of syrup per day is considered completely safe, but note - in people who do not suffer from liver disease and lead an active lifestyle.

Agave can be replaced by stevia - a sweet-tasting herb that does not contain sugar.

Be careful with the choice of sweetener and do not be deceived that if it is an alternative to white sugar, then it is more useful. Learn about the possible side effects of sweeteners so that you do not face health problems and exacerbation of some diseases.