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Stevia Leaf, (Stevia rebaudiana (formerly Eupatorium rebaudianum)) Powder Bulk
Asteraceae (Daisy Family)
Stevia takes its genus and common name from that of the fourteenth-century Spanish botanist P. J. Esteve. The origin of its species name is unknown.
Range of Appearance
Stevia is an annual and sometimes perennial shrub native to Brazil and Paraguay but cultivated in highland tropics elsewhere. It grows to about 3 feet in height. Its leaves are opposite and toothed, born on a wandlike, hairy stem. The flowers are white, hermaphroditic, and tubular. The plant prefers moist soil, a humid climate, and plenty of sunshine. 87
Antibacterial, antifungal, cardiotonic, diuretic, hypoglycemic, hypotensive, tonic, vasodilator
Stevia helps lower uric acid levels and inhibits the growth of dental decay and bacteria and improves dental health. It is used in treatments for diabetes, fatigue, heartburn, hypertension, hypoglycemia, and obesity. Its primary use is as a nonsugar sweetener. Stevia has been found to promote rapid healing and to deter scarring when applied topically. It can be used as a poultice to treat acne, eczema, dermatitis, seborrhea, and wounds. It also can be used as a hair rinse to moisturize dry hair and prevent hair loss.
Stevia has been used as a natural sweetener for centuries in South America, especially by the Guarani Indians. Stevia leaf is about thirty times sweeter than sugar, and it has only 1/300 th the amount of calories contained in sugar. (One of its glycosides, stevioside, is 150 to 300 times sweeter than sugar). Stevia is safe for those with candida, helps control sugar cravings, and does not disrupt blood sugar levels. Its flavor comes on slower than that of sugar. In Japan, stevia accounts for about 40 percent of the sweetener market. Unlike many chemical sweeteners, stevia's flavor is stable when heated.
Stevia is sometimes used to flavor toothpastes and mouthwashes.
Vitamin C, calcium, chromium, iron, magnesium, phosphorous, potassium, selenium, silicon, zinc, diterpene glycoside (stevioside, rebaudiosides), stigmasterol, beta-sitosterol
Generally considered safe. Too much stevia can leave an aftertaste.
Plant details were provided by iPlant by Brigitte Mars.
Hyperlink it to https://brigittemars.com/iplant-app/