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.
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.
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.
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 Google+.
