Agave syrup

To produce agave syrup from the Agave americana and A. tequilana plants, the leaves are cut off the plant after it has been growing for seven to fourteen years. The juice is then extracted from the core of the agave, called the piña. The juice is filtered, then heated to break the complex components (the polysaccharides) into simple sugars. The stalk is cut off before it fully grows, creating a hole in the center of the plant that fills with a liquid called aguamiel. The liquid is collected daily. The liquid is then heated, breaking down its complex components into fructose, glucose, and sucrose, Agave syrup (nectar) is listed on the inventory of foods generally recognized as safe (GRAS) by the U.S. Food and Drug Administration. ==Composition==

The carbohydrate composition in agave syrup depends on the species from which the syrup was made. whereas in A. salmiana, sucrose is the main sugar. Fructose molecules in A. tequilana syrup chain together to create fructans and fructooligosaccharides, which have sweetening effects. ==Culinary use==

Blue-agave syrup is 1.4 to 1.6 times as sweet as sugar, and may be substituted for sugar in recipes. Because it comes from a plant, it is widely utilized as an alternative to honey for those following a vegan lifestyle, and is often added to some breakfast cereals as a binding agent. The specific strain known as blue agave syrup is not recommended for people with fructose intolerance. Agave syrups are sold in light, amber, dark, and raw varieties. Light agave syrup has a mild and almost neutral flavor, and is therefore sometimes used in delicate-tasting dishes and beverages. Amber agave syrup has a medium-intensity caramel flavor, and is used in dishes and drinks with stronger flavors. Dark agave syrup has even stronger caramel notes and imparts a distinct flavor to dishes, being used in some desserts, poultry, meat, and seafood dishes. Both amber and dark agave syrups are sometimes used "straight out of the bottle" as a topping for pancakes, waffles, and French toast. The dark version is unfiltered and therefore contains a higher concentration of the agave plant's minerals. ==Nutrition==

In a 100-gram reference amount, blue agave syrup supplies of food energy and is a moderate source of vitamin C and several B vitamins (table). It is composed of 76% carbohydrates, 23% water, 0.4% fat, and negligible protein. Having fructose as its primary sugar, blue agave syrup (56% fructose) In a tablespoon amount (about 25 ml or 25 grams), blue agave syrup supplies , having an effect on blood sugar comparable to fructose itself, as measured by its low glycemic index (GI) of between 11 and 19. ==See also==