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stevia
ˈstɛvɪə,ˈstiːvɪə/
noun
 
  1. 1.
    a shrub native to tropical and subtropical America, whose leaves may be used as a calorie-free substitute for sugar.
     
    • The species Stevia rebaudiana, commonly known as sweetleafsweet leafsugarleaf, or simply stevia, is widely grown for its sweet leaves. As a sweetener and sugar substitute, stevia's taste has a slower onset and longer duration than that of sugar.
    • With its steviol glycoside extracts having up to 300 times the sweetness of sugar, stevia has attracted attention with the rise in demand for low-carbohydrate, low-sugar sweeteners.
    • Because stevia has a negligible effect on blood glucose it is attractive to people on carbohydrate-controlled diets.
    • Commercially it is frequently coupled with erythritol.

    Erythritol is a sugar alcohol (or polyol) used throughout much of the world. It occurs naturally in some fruits and fermented foods.
    It is 60–70% as sweet as table sugar yet it is almost noncaloric, does not affect blood sugar, does not cause tooth decay, and is partially absorbed by the body, excreted in urine and feces. It is less likely to cause gastric side effects than other sugar alcohols because of its unique digestion pathway.
    Stevia plant

Stevia sweetened

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