Latin Name : Stevia Rebaudiana
CRYSTAL STEVIA COMPOSITION : ERYTHRITOL, STEVIOL GLYCOSIDES,REB-A
The sweetness ratio is 1:10 which means that 1kg packet is equivalent to 10kg of sugar!
Stevia rebaudiana Bertoni, is an herb in the chrysanthemum family that is native to parts of South America. Stevia is an intensely sweet-tasting plant that has been used to sweeten beverages and make tea since the 16th century.
The sweet taste of stevia is because of the presence of the two unique glycosides, stevioside and rebaudioside. As a natural sweetener from the Stevia plant, these crystals are perfect for making beverages sweeter and adding to your baking recipes as a healthier alternative to sugar.
Rebaudioside A is widely consumed as a sugar alternative that can be mixed with other sweet natural products, such as honey. It is heat stable and can be used for cooking and baking. Our Rebaudioside A powder is standardized to contain at least 99% purity and has a sweet, clean taste, with no undesirable features or unpleasant after taste.
Here are some of the most important Benefits of Stevia
Diabetes: There are many benefits of Stevia to diabetes sufferers. This natural sweetener can suppress glucose levels, significantly increase glucose tolerance and stabilise blood sugar levels.
Heart Health: Stevia contains compounds that act as diuretics, increasing urination, facilitating the excretion of excess sodium and relaxing the blood vessels. This results in less stress on the cardiovascular system and lower blood pressure, which protects the heart and reduces the chances of arteries hardening. This can help to prevent more serious conditions such as strokes and heart attacks.
Weight Loss: Replacing regular sugar with Stevia has many benefits to healthy weight loss. Not only does it increase energy and alertness, it has zero calorific value and zero glycaemic index (GI). It will help to curb sugar cravings and doesn’t spike the blood sugar like artificial and regular sweeteners.
Dental Health: Stevia prevents cavities because it does not contain “fermentable carbohydrates”. When specific bacteria that are present in the mouth meet with fermentable carbohydrates such as sugars and starches, the bacteria metabolises these carbohydrates into organic acids which will begin the erosion of enamel.