How does agave sugar compare to regular sugar?

Agave or Agave Syrup, is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana) and Salmiana Agave (Agave salmiana). Agave nectar is 1.4 to 1.6 times sweeter than sugar and consists primarily of fructose and glucose (like sugar), but this ratio varies based upon manufacturer and type of Agave. Generally, the fructose content of Agave Syrup is higher than sugar, making it higher than high fructose corn syrup (HFCS)as well. This higher fructose content leads to a lower glycemic index and offers a vegetarian sweetener option in place of honey. High intakes of fructose, though quite rare, should be avoided and may have negative health consequences. The occasional use of Agave as a sweetener should not pose any problems.

Agave is four times sweeter than white sugar. Just 1/4 teaspoon of agave nectar/syrup approximates the sweetness of 1 teaspoon of sugar, costing you just 4 calories instead of 16. But "all natural" doesn't mean "not processed." Agave comes from the desert-dwelling succulent Agave tequilana, which is also the source of tequila. However, turning the plant's juicy sap into a syrupy nectar you can drizzle on yogurt or stir into tea takes some doing. Some manufacturers heat the sap; others use enzymes to convert it into table-ready syrup.

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