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Nutrients in Stevia

Stevia leaves are highly nutritious. They contain many important nutrients that are often lacking in the foods we eat but which are vital to various glands and organs of the body to function correctly. Some of the nutrients discovered thus far include:

  • Aluminum
  • Ascorbic acid
  • Ash
  • Austroinulin
  • Calcium
  • Beta-carotene
  • Chromium
  • Cobalt
  • Dulcosides
  • Vegetable fat
  • Fiber
  • Fluoride
  • Iron
  • Magnesium
  • Manganese
  • Niacin
  • Phosphorus
  • Potassium
  • Protein
  • Rebaudiosides
  • Riboflavin
  • Selenium
  • Silicon
  • Sodium
  • Steviolbioside
  • Steviosides
  • Thiamin
  • Tin
  • Water
  • Zinc

STEVIA

When English speakers see the word stevia, they want to pronounce it “STEE-vee-uh.” It is, however, a Spanish word, so the “e” is pronounced like the “e” in met – therefore, the correct pronunciation is “STEH-vee-ah.” Either pronunciation is easily recognizable and understood throughout the world.

At maturity, stevia is a small shrub, growing to a height of two and a half to three feet. It is an herb of the Compositae (daisy) family, producing small white blossoms arranged in panicles at the terminal of the stems. The fruit or seed is an achene, so it ripens without bursting its sheath. The seeds are centered within tiny curved, stick-like fibers in the shape of a parasol. They are dispersed by the slightest movement of air, whether caused by a breeze or a passing human, animal or bird. In general, however, there is only about 10% germination from planted seeds. Currently, the primary method of propagation is from cuttings or seedlings that spring forth around the mother plant.

The sweetness of the small lanceolated, obtuse leaves depends on the hours of sunlight residing upon the leaves. The longer the day and the brighter the sun, the sweeter the leaves will be. Plants will generally die with the first hard frost of the season. The Latin scientific name is Stevia rebaudiana Bertoni.

GRAS (Generally Recognized As Safe)
Stevia is clearly destined to be the preferred sweetener of the future. It is delightfully sweet, highly nutritious, healing to the body both internally and topically, improves mental function and is totally safe for people of all ages.



About Stevia

Stevia was originally discovered more than 1,500 years ago growing in clumps of two or three plants along the edges of the rainforests of Paraguay by the native Guarani people, who were indigenous to what was then a remote land. Paraguay is in the southern center of South America and does not border an ocean. In the beginning, the natives used the leaves to freshen their breath and produce a sweet taste in their mouths. It was also used to sweeten and mellow the strong taste of yerba maté tea as well as other herbal preparations used for medicinal purposes. They also believed stevia tea would help to relieve both physical and emotional fatigue.  They quickly learned about its tonic action on the stomach. A few leaves, or a teabag containing ground stevia leaves, in hot water will provide relief to an upset stomach in minutes.

 
Using Stevia

Stevia leaves contain 100 vital nutrients, and can a have taste profile 30 times sweeter than sugar. Published science documents indicate that various stevia glycosides extracted from the leaves can be 50 to 400 times sweeter than sugar, depending on the glycosides and the manner of extraction. A stevia leaf placed in the mouth is sweet and delicious, and added to various herbal beverages and teas, gives them a wonderfully sweet flavor as well as possessing significant value for improving health and healing the body due to its unique nutrient content.