Blue Agave: Health Facts

You may have heard about this magical plant the Blue Weber Agave plant. And the fact that it is the only ingredient allowed in 100% de Agave Tequila (like Tres Agaves) is not the only reason.

The Blue Weber Agave plant is the only ingredient used in agave nectar. To make the nectar, the agave plant’s piƱas are crushed to extract the juices, which are then heated and filtered to create the simple sugar fructose, and then concentred into a syrup. Despite the fact that there are more steps in making agave syrup than say, harvesting honey from a beehive, it’s still considered a healthy option. Agave nectar has:

  • The same calories as honey (54 cal per tablespoon)
  • A very low glycemic index (19-27 vs. 83 and 89 in honey and high fructose corn syrup, respectively) means you won’t get high blood sugar levels.
  • Agave contains saponins, which have anti-inflammatory and immune system-boosting properties (think quinoa and ginseng)

The agave plant is also the source of the probiotic inulin. Inulin acts as food for certain gut bacteria and has been suggested by numerous studies to relieve constipation and promote weight loss.

The more you know!

Tequila Talk – Hijuelos

Hijuelos are the baby agave shoots or “pups” that grow up around the main plant when the plant has matured to about the 3 years of age.

In the wild agaves reproduce with the help of bats who pollinate the large yellow flower that emerges at five to seven years. As a practical matter this method of reharvesting has been widely abandoned because it takes too long and importantly the stock and flower rob the plant of vital starches required for making quality Tequila.

An hijuelo in the fields

As such, most farms cultivate the hijuelos and replant them as a means of replenishing the crop. To find out more about Tequila harvesting check out this site.