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Stevia-to-Sugar Equivalent Chart

Learn how to use stevia leaves as a versatile, low-calorie sugar substitute. 

February/March 2013

By Barbara Pleasant 

This chart explains the sugar equivalent of stevia preparations made from tea, tinctures and extracts as well as the best culinary use for each method. Learn more about organic stevia plant cultivation in All About Growing the Stevia Plant.

  Stevia Preparation  Sugar Equivalent     Notes 
Stevia tea

1 teaspoon

1 tablespoon

1/4 cup

 

1 teaspoon

1 tablespoon

1/4 cup

 

Top method for sweetening herbal teas and lemonade, or for sprinkling over cut fruit. Can be frozen in cubes for long-term storage.

 
Stevia extract

1 teaspoon

1 tablespoon

 

1 tablespoon

1/4 cup

 

Ideal way to sweeten sorbets, salad dressings, fruit muffins and berry syrups. Most versatile form for cooking.

 
Stevia tincture

3 drops

1/2 teaspoon

1 teaspoon

 

1 teaspoon

1/4 cup

1/2 cup

 

Best method for stevia-sweetened hot chocolate, pudding or mousse. Concentrated and convenient to carry.

 

 


Contributing editor Barbara Pleasant gardens in southwest Virginia, where she grows vegetables, herbs, fruits, flowers and a few lucky chickens. Contact Barbara by visiting her website or finding her on .





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