Agave

Agave spp.

vegetable · prebiotic

The flower stalk is roasted (quiote) and the flowers are cooked (gualumbos): a store of fructans, the agavins.

Origin

Mexico

Season (United States)

March to May

Preparation

The stalk is roasted whole then peeled to eat its heart; the flowers, cleared of their bitter stamens, are blanched then cooked. Nothing is eaten raw: the sap is irritating.

Molecules

Fructans (inulin, FOS)In small amounts, not counted Insoluble fibers

Did you know?

It is the same agave heart, cooked then fermented, that gives tequila and mezcal.