Stevia and its Trade in Iran and the World

Stevia rebaudiana Bertoni, a Native American perennial herb which in the recent years has been dreadfully considered due to the production of calcium glycogen confectionery by public. Stevia is suitable for people with constraining on carbohydrate intake, such as diabetics, obese persons, and heart patients. Stevia glycosides are about 300 to 350 times sweeter than sucrose, and stevia extract, in addition to having stevia glycoside, has antioxidant, antimicrobial and antifungal properties. Stevia leaves contains lindane diterpenes, triterpenes, stigmasterol, tannins, volatile oils, protein, fiber, carbohydrate, phosphorus, iron, calcium, potassium, sodium, magnesium, routine (flavonoid), zinc, vitamin C , Vitamin A, folic acid and all essential amino acids, with the exception of tryptophan. The ability to withstand with temperatures up to 200 ° C, is a feature of stevia sweeteners and makes them suitable for use in cookery. Stevia seems to have a high potential as a new agricultural product since consumer demand for this type of non-caloric natural sweeteners is steadily rising.