Agave Nectar Ingredients

• The blue agave plant takes about seven years to mature properly. Design Pics/Valueline/Getty Images

  Agave nectar is created using only the sap of the agave plant. Distillation of the sap produces a thick syrup, which is used to sweeten beverages and dishes both in the plant's native Mexico and around the world. Agave nectar is a favored sweetener of vegans because its production involves no animal byproducts.

Agave Syrup

• Agave nectar contains agave syrup derived from one of the many species of agave plant native to southern Mexico. Sap is pulled from the core of the agave plant or "pina" when the plant reaches maturity at age 7 to 10 years. The sap is then filtered and heated at a low temperature. According to Grist Magazine, agave sap has the same amount of calories as regular sugar. It also has a bland taste, which means it won't overpower the taste of beverages or food items.

Blue Agave

• According to All About Agave's website, agave nectar derived from the blue agave plant is considered the best and sweetest. Blue agave is a succulent perennial which thrives in nutrient rich, volcanic soil. The plant is closest in appearance to the cactus with long, spiky green leaves and a core similar in shape to a very large pineapple, which can weigh as much as 150 pounds at maturity. Both light and dark varieties of agave nectar are produced using only the sap taken from the blue agave.

Fructose and Steroids

• Agave nectar contains a high amount of fructose, according to a 2010 article published by Southern California Public Radio. It is recommended that people consume low amounts of agave nectar as it contains higher fructose amounts than table sugar and even more than the high-fructose corn syrup. Grist Magazine also advises pregnant women to avoid using agave nectar, as it contains a kind of natural steroid that can lead to miscarriages.