Stevia or Monk Fruit(luo han guo), Which Sweetener Is More Suitable for You?
What is Monk fruit?
Monk fruit is native to southern China and northern Thailand, and it was founded in Guilin, Guangxi province in13th century.
As a sweetener, monk fruit is about 300 times sweeter than sugar with zero calorie. In the US, sweeteners made from monk fruit are classified by the U.S. Food and Drug Administration (FDA) as “generally recognized as safe,” or GRAS.
What is stevia?
Stevia has been used for 1500 years in South America, Brazil and Paraguay to sweeten local tea and medicine.
The use of stevia in food is a little confusing. On one hand, it is hard for whole leaf or crude stevia extracts to become a food additive as FDA hasn't approved it. On the other hand, that stevia extract contains highly purified Reb A are considered safe and allowable as an ingredient in food products .
What are the similarities between monk fruit and stevia as sweeteners?
Monk fruit and stevia are both superior sweeteners, they have no calories or nutrients, which are both good for people trying to lose weight. Also, they are heat-stable, so whatever for baking or beverages, they are perfect. But compared to sugar, you need to pay attention to the dosage.
What are the differences between monk fruit and stevia as sweeteners?
1. The taste is different. Stevia has a licorice flavor and is a little bitter. The taste of monk fruit is not very pleasant according to some report.
2. Some monk fruit sweeteners may contain other sweeteners such as dextrose, which makes it less natural.
3. Monk fruit has not been used in the United States as long as stevia, so American may have a different knowledge of it.
So which one is more suitable for you, just have a try.