On this Wikipedia the language links agave replacement at the top of the page across from the article title. Percentages are roughly approximated using US recommendations for adults. To produce agave syrup from the Agave americana and A.

The juice is then extracted from the core of the agave, called the piña. Agave salmiana is processed differently from Agave tequiliana. As the plant develops, it starts to grow a stalk called a quiote. 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. An alternative method used to process the agave juice without heat is described in a United States patent for a process that uses enzymes derived from the mold Aspergillus niger to convert the inulin-rich extract into fructose. The carbohydrate composition in agave syrup depends on the species from which the syrup was made. 6 times as sweet as sugar, and may be substituted for sugar in recipes.

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. Identification, classification, and discrimination of agave syrups from natural sweeteners by infrared spectroscopy and HPAEC-PAD”. So THAT’S Where Tequila Comes From”. Inventory of GRAS Notices: Summary of all GRAS Notices”. Looking at Health Claims of Agave Nectar”.

All Your Questions Answered – Naturel West Corp”. Fructose intolerance: Which foods to avoid? Dan Goldberg and Ron Hamad, photographs. United States Department of Agriculture Economic Research Service. Glycemic Index Testing Centre, Boden Institute of Obesity, Nutrition, Exercise and Eating Disorders and Charles Perkins Centre at the University of Sydney, Australia. On this Wikipedia the language links are at the top of the page across from the article title. For the ethnic group in Ghana, see Agave people.

Many plants in this genus may be considered perennial, because they require several to many years to mature and flower. Along with plants from the closely related genera Yucca, Hesperoyucca, and Hesperaloe, various Agave species are popular ornamental plants in hot, dry climates, as they require very little supplemental water to survive. The succulent leaves of most Agave species have sharp marginal teeth, an extremely sharp terminal spine, and are very fibrous inside. The stout stem is usually extremely short, which may make the plant appear as though it is stemless. Agave rosettes are mostly monocarpic, though some species are polycarpic. These suckers go on to form new plants after the original rosette desiccates and dies. The agave root system, consisting of a network of shallow rhizomes, allows the agave to efficiently capture moisture from rain, condensation, and dew.

Agave leaves store the plant’s water and are crucial to its continued existence. The genus Agave was erected by Carl Linnaeus in 1753, initially with four species. The first listed was Agave americana, now the type species. Agaves and close relatives have long presented significant taxonomic difficulty.