Agave vs. Blue Agave: What’s the Difference?
Mainly derived from plant sources, Agave is one of the commonly consuming natural sweeteners in the world. Commercially manufactured from several species of agave— containing Agave tequilana and Agave salmiana— the main difference between Agave and Blue Agave is that the latter is exclusively from the Blue Agave plant (Agave tequilana), while the former is a mixture and can be prepared from Grey, Green, or Thorny Agave varieties.
Agave versus Blue Agave
As you may have already guessed, there are other differences between Agave and Blue Agave beyond the fact that they’re derived from different plants. That said, the differences are… well, miniscule.
For one, Agave is most typically used as a vegan alternative to honey, as well as a sweetener for cold beverages like iced tea. Conversely, Blue Agave is infamous (in a good way) for being used as the main ingredient in tequila. It’s also commonly used in the preparation of other alcoholic beverages, such as summer cocktails and margaritas.
While Blue Agave is a vital cash crop in Jalisco, Mexico, Agave has more of a broad span in terms of production, as it’s cultivated in Mexico and South Africa.
Safe to say, Agave and Blue Agave do have their slight differences, but they have a lot in common as well.
As sugar is a processed sweetener, it has no nutritional value— only lots of calories. Conversely, Agave is found to be low on the glycemic index, meaning that (in moderation) it won’t cause your blood sugar levels to rise.
What’s more, as the sweetness content is incredibly high in Agave, you can use less of it. In fact, just 1/3rd of a cup of Agave is equal to the amount of a cup of sugar intake. Yes, seriously.
Agave also has fructans and saponins which can improve the anti-inflammatory function in the body, while providing a helpful boost to the immune system.
Last but not least, Agave contains inulin, a type of fiber that may help to control appetite by increasing feelings of fullness.