Main Difference – Agave vs Honey
Negative health impacts associated with added sugar always force consumers to turn to natural sweeteners. Agave and honey are two different natural sweeteners which are commonly consumed. Agave is a commercially manufactured from several species of agave, containing Agave tequilana (blue agave) and Agave salmiana. Honey is a sweet food made by bees. This is the main difference between Agave and honey. Agave is mainly derived from plant sources. Although both agave and honey belong to the sweeteners group, agave and honey have several different properties and characteristics, and this article explores the difference between Agave and honey.
What is Agave
Agave, also known as agave syrup is a natural, healthful sweetener commercially manufactured using Agave tequilana (blue agave) and Agave salmiana. The scientific classification of agave plant is as follows;
- Kingdom: Plantae
- Clade: Angiosperms
- Clade: Monocots
- Order: Asparagales
- Family: Asparagaceae
- Subfamily: Agavoideae
- Genus: Agave
They are mainly manufactured in Mexico and South Africa. Agave syrup is sweeter and less viscous than honey, but it is rich in fructose. It is 1.4 to 1.6 times sweeter than sugar and is ideally substituted for sugar or honey in different cuisines.
What is Honey
Honey is the major source of food for the bees. It is made by bees using nectar from flowers. The sweet taste of honey is due to monosaccharides fructose and glucose. Due to its distinctive flavor and color, honey is mainly used for baking. Honey has a very low water activity and thus is less susceptible to the growth of microorganisms. Honey is a major calorie source and contains a variety of vitamins and minerals. It also has antibacterial and antifungal properties.
Honey is a good substitute for sugar as well as a good energy source. Honey is also believed to be helpful in creating smooth and beautiful skin and removing scars. It also helps to maintain our blood sugar levels.
Difference Between Agave and Honey
Agave and honey may have substantially different sensory properties, nutrients, and uses. These differences may include,
Source
Agave is derived from the nectar of the blue agave plant.
Honey is a sweet food made by bees using nectar from different flowers.
Produced by
Agave is produced by the leaves of Agave tequilana (blue agave) and Agave salmiana. The nectar is then extracted from the core of the agave and filtered. After that filtrate is heated to break the complex components into simple sugars.
Honey is produced by insects of the genus Apis, bumblebees, stingless bees, and other hymenopteran insects such as honey wasps.
Synthesis
Agave is synthesized in the plant as a result of the photosynthesis process.
Honey bees convert flower nectar into honey by a process of spitting out and evaporation.
Purpose of these Constituents
Agave provides food and energy for metabolism of the plant.
Honey is the primary food source for bees.
Production Countries
The two largest agave producers in the world are Mexico and South Africa
The five largest honey producers in the world are China, Turkey, Argentina, Ukraine, and Russia
Predominant Sugar
Agave is rich in Fructose (55%-90%) and glucose. It contains more fructose compared to natural bee honey
Honey predominantly consists of fructose, glucose, and sucrose.
Glycemic Index
Agave has a glycemic index is 10-19. (low GI food)
Honey (pure) is a medium GI food. (GI is 58)
Classification
Agave is classified based on the color such as light- to dark amber, depending on the degree of processing.
Honey is categorized by the floral source of the nectar. Some categories include blended honey wildflower honey and Monofloral honey.
Thickness
Agave is slightly thinner than honey.
Honey is slightly thicker than agave.
Uses
Agave is used as a vegan alternative to honey during cooking. It is also used as a sweetener for cold beverages such as iced tea and some breakfast cereals.
Honey is mainly used for baking; it can be also used as a spread on bread or biscuits, as a sweetener for various beverages and to preserve meat.
Safety Concerns
Agave rarely causes allergic reactions is very rare.
Honey may be contaminated with dormant endospores of the bacterium Clostridium botulinum, which can be hazardous to infants.
Health Concerns
Agave contains high amount of fructose and consumption of large amounts of fructose can be harmful and can trigger fructose malabsorption, metabolic syndrome, hypertriglyceridemia, decreased glucose tolerance, hyperinsulinemia, and accelerated uric acid formation
Honey is not associated with detrimental health outcomes compared to agave. There is some evidence that honey may contribute to healing skin wounds after surgery and mild burns when used in dressings.
References
Carbohydrate quantity and quality and risk of type 2 diabetes in the European Prospective Investigation into Cancer and Nutrition–Netherlands (EPIC-NL) study”. American Journal of Clinical Nutrition, 92, 905–911.
Crane, E. (1983). The Archaeology of Beekeeping, Cornell University Press, ISBN 0-8014-1609-4
Kántor, Z., Pitsi, G. and Thoen, J. (1999). Glass Transition Temperature of Honey as a Function of Water Content As Determined by Differential Scanning Calorimetry. Journal of Agricultural and Food Chemistry, 47 (6): 2327–2330
Ralf Patzold; Hans Bruckner (2005). Mass Spectrometric Detection and Formation of D-Amino Acids in Processed Plant Saps, Syrups, and Fruit Juice Concentrates (PDF). J. Agric. Food Chem 53 (25): 9722–9729.
Basciano H, Federico L, Adeli K (2005). Fructose, insulin resistance, and metabolic dyslipidemia. Nutrition & Metabolism 2 (5).
Image Courtesy:
“Blue Agave” by Stan Shebs, (CC BY-SA 3.0) via Commons Wikimedia
“Honey Comb” by Gavin Mackintosh from South Molton, United Kingdom (CC BY 2.0) via Commons Wikimedia
