 herbs 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. © 2006, Eric LlewellynThe publishers cannot accept any responsibility for any damage or harm caused by any treatment, advice, or information contained in this publication. In the case of illness, you should consult a qualified practitioner before undertaking any treatment. |