STEVIA REBAUDIANA

Introduction

Stevia is a plant of the Asteraceae family, common in South America, whose leaves can be dried into an effective and apparently safe sweetening agent. Historically it has been used mainly by the Indians of Paraguay and Brazil, but Stevisoid preparations are now available world-wide as commercial sweetening agents.

Content

Constituent               Amount

Aluminium                   0.0072

Ash                              6.3

Beta carotene             0.0075

Calcium                       0.544

Chromium                   0.0039

Cobalt                          0.0025

Fat                               1.9

Fibre                            15.2

Iron                              0.0039

Magnesium                 0.349

Manganese                 0.0147

Niacin                          Trace

Phosphorus                0.318

Potassium                   1.78

Protein                         11.2

Selenium                     0.0025

Silicon                         0.0132

Sodium                        0.0892

Thiamin                       Trace

Tin                               0.0015

Vitamin B2                   Trace

Vitamin C                    0.011

Water                          82.3

Zinc                             Trace

Uses

The dried leaves are used as a sweetener and also have contraceptive qualities (effectiveness not known).

In addition Stevia has been seen to lower high blood pressure, alleviate Candida albicans, inhibit plaque formation, treat hypoglycaemia and prevent sugar craving.

Stevisoid (active ingredient) is 300 times sweeter than sucrose, and the sweetening extract can be used as desired with 1 teaspoon being equivalent to 8 teaspoons of sugar.

Stevia’s most common commercial uses are in wines, fruit and jam.