Agave syrup, nectar, and agave-based sweeteners are popular plant-based alternatives to honey and table sugar, but they are almost entirely carbohydrate. If you are tracking protein or building a recipe database, you may expect agave to contain at least a little protein — and you’d be right, but only a trace. Standard USDA food composition data puts the protein content of agave syrup at about 0.09 grams per 100 grams, or roughly 90 milligrams in every 100-gram portion.
This agave protein per 100g calculator instantly converts that small per-100g value to the portion size you actually use — whether you measure in grams, ounces, tablespoons, teaspoons, or cups. It also lets you override the default value if your brand’s label or a specialty product lists a different protein figure. The result screen shows your portion’s protein in both grams and milligrams, plus a clear two-step breakdown so you can verify every number. It is useful for macro tracking, diet planning, recipe analysis, nutrition label verification, and general food logging.
🌵 Agave Protein Calculator
Estimate the protein in any serving of agave syrup, nectar, or agave sweetener.
Why Agave Has Less Than 0.1 g of Protein Per 100 g
Agave syrup is produced by extracting sap from the core of the agave plant, heating it to break down complex carbohydrates, and filtering and concentrating the liquid. During processing, almost all nitrogen-containing plant compounds are removed, so nearly all of the remaining dry matter is carbohydrate. A 100 g portion of typical agave syrup contains about 76.4 g of carbohydrate, 0.45 g of fat, and only about 0.09 g of protein. In calorie terms, 100 g of agave provides roughly 310 kcal, and protein contributes only about 0.36 kcal of that total — less than 0.2 percent.
This tiny value is still meaningful for people building nutrition databases, planning low-protein diets, or checking whether a product can honestly be used as a protein source. If you are building a complete agave nutrition profile, pair this tool with the agave fat per 100g calculator to see the fat side of the same ingredient.
The Formula Behind the Calculator
The calculator uses a simple proportional conversion:
Protein (g) = (amount in grams ÷ 100) × protein per 100 g
When you select a volume unit, the amount is first converted to grams using standard agave nectar densities: 1 tablespoon = 21 g, 1 teaspoon = 7 g, 1 US cup = 336 g, and 1 ounce (weight) = 28.3495 g. The same proportion works for any custom value you enter.
Reference Protein Table
| Portion | Weight | Protein (g) | Protein (mg) |
|---|---|---|---|
| 100 g agave | 100 g | 0.09 | 90 |
| 1 tablespoon | 21 g | 0.019 | 18.9 |
| 1 teaspoon | 7 g | 0.006 | 6.3 |
| 1 ounce (weight) | 28.35 g | 0.026 | 25.5 |
| 1 US cup | 336 g | 0.302 | 302.4 |
Values rounded from the USDA generic entry for agave syrup; individual products can vary.
Worked Examples
Example 1: 2 tablespoons. 2 tbsp × 21 g/tbsp = 42 g. Protein = 42 ÷ 100 × 0.09 = 0.0378 g, or about 37.8 mg.
Example 2: Half a cup. 0.5 cup × 336 g/cup = 168 g. Protein = 168 ÷ 100 × 0.09 = 0.1512 g, or about 151 mg.
Example 3: 15 g drizzle. Protein = 15 ÷ 100 × 0.09 = 0.0135 g, or about 13.5 mg.
Common Mistakes to Avoid
- Trusting a label that says “0 g protein.” Food labels are allowed to round any value below 0.5 g per serving down to zero. A typical 1-tablespoon serving of agave has about 0.019 g of protein, which rounds to 0 g on most labels.
- Confusing fluid ounces with weight ounces. The calculator's ounce option is a weight measure (28.35 g). A fluid ounce of agave weighs more because agave is denser than water.
- Using honey or maple-syrup densities for agave. Agave is denser than many other liquid sweeteners, so volume conversions differ slightly. If you need high precision, measure agave by weight instead of volume.
Frequently Asked Questions
Is agave a good protein source?
No. Agave is essentially a concentrated carbohydrate sweetener. Its protein value is a trace nutrient, not a meaningful protein source. Use agave for sweetness and count its carbohydrates and calories in your plan.
Why do some databases list agave protein as 0 g?
Many food composition tables and labels round values to the nearest gram or half-gram. Since agave has only 0.09 g protein per 100 g, most products round it to 0 g even though the true trace amount exists.
How does agave compare to other sweeteners?
Per 100 g, agave syrup has roughly 0.09 g protein, which is a bit more than white sugar (0 g) and maple syrup (about 0.04 g), but noticeably less than honey (about 0.3 g). None of these are meaningful protein sources.
Where do the default values come from?
The default 0.09 g per 100 g comes from USDA FoodData Central's generic entry for agave syrup. You can browse the full nutrient profile at USDA FoodData Central.