Stevia Conversions

[Guest guest]

I got this information at:

 

http://www.fastlane.net/~kirkland/stevia/stevia.htm

 

 

Basic Conversions

 

1 Cup = 16 tbsp. = 48 tsp.

1 Ounce = 28.349 g = 28,349.5 mg

1 tbsp. = 3 tsp. 1 g = 1,000 mg

 

 

Stevia Conversions:

Sugar to Stevia Blends (in packets) to

Artificial Sweeteners (in packets)

 

Sugar Now NuNaturals Stevita

(stevia blend) Stevia

 

Volume 2 tsp. 1/2 tsp 1/2 tsp 1/2 tsp

(1 pkt) (1 pkt)

 

Weight 8 g 1 g 1 g 1 g

 

 

 

Equal Sweet & Low SweetOne

(Aspartame) (saccharin) (Acesulfame-K)

 

Volume 1/2 tsp 1/2 tsp 1/2 tsp

(1 pkt) (1 pkt) (1 pkt)

 

 

 

Stevia Conversions:

Sugar to Stevia Extracts

 

Sugar Stevia Blends Liquid Steviosides*

 

Volume 2 tsp. 1/2 tsp. 1/3 tsp. 1/16 tsp.

Weight 8 g 1 g 1.3 g .08 g

 

Volume 4 tsp. 1 tsp. 2/3 tsp. 1/8 tsp.

Weight 16 g 2g 2.6 g .16 g

 

Volume 32 tsp. 8 tsp. 5 1/3 tsp. 1 tsp.

Weight 128 g 16 g 20.8 g .64 g

 

 

This conversion chart is based on dissolving the given sweetener

into 8 ounces of warm water and a lot of tasting. Try this test at home so

that you can begin to understand how Stevia sweetens foods

and drinks. It also allows you a wonderful opportunity to taste the

flavor of Stevia unadulterated by other flavors. When you have finished

your own taste tests, you can then alter the conversion

chart as needed to meet your personal sweetness level.

 

*NOTE: It is very difficult to equate other brands of Steviosides

into this conversion simply because each brand will vary greatly

in quality and taste. Each company has their own source for Steviosides tha

range from Paraguay, Brazil to China to even India

and the Ukraine. Each country or region will produce stevia plants

of differing quality and then these companies will produce

Steviosides from the plants of differing quality due to differences

in technology. To exacerbate the problem even more, everyone has

their own personal level of what they consider sweet. Now I’m not trying to

frighten anyone because the benefits are worth a little experimentation.

Please remember that the use of Steviosides in the United States is in its

infancy and so we still have a lot of trial and error ahead of us. I have

also found that sugar can vary greatly depending on manufacturer and

quality.