Nutritional value of aguamiel from Agave atrovirens

Minerals mg/100 g

Potassium (K) 120.44

Calcium (Ca) 11.70

Zinc (Zn) 0.18

Iron (Fe) 0.81

Sodium (Na) 0.83

Copper (Cu) 0.07

Magnesium (Mg) 0.55

Selenium (Se) 0.047

Water-soluble vitamins mg/100 g

Thiamine (B1) 0.10

Riboflavin (B2) 0.38

Niacin (B3) 4.77

Pyridoxine (B6) 0.57

Ascorbic acid (C) 17.99

Amino acids mg/100 g

Aspartic acid 7.91

Glutamic acid 20.08

                                               Serine 4.48

Glycine 2.51

Histidine 1.84

Arginine 3.97

Threonine 2.30

Alanine 2.38

Proline 7.38

Tyrosine 3.58

Valine 16.35

Methionine 2.18

Cysteine 0.48

Isoleucine 4.68

Leucine 4.67

Phenylalanine 10.03

Lysine 5.17 https://www.researchgate.net/publication/282681226_Chemical_composition_antioxidant_capacity_and_prebiotic_effect_of_aguamiel_Agave_atrovirens_during_in_vitro_fermentation

The Mexican government has regulations that defines the types of aguamiel used in the production of pulque. NMX-V-022 (Banco de Normas Mexicanas) (1) outlines the requirements of sugar, gum protein and lactic acid content, with Type I aguamiel being the cleanest variety with the highest sugar content and Type II being of a slightly more acidic pH.

NMX-V-037 is the regulation that recognizes the differences between seed or starter pulque and that which is commercially produced (1).

Escalante (etal 2012) in the Handbook of plant-based fermented food and beverage technology (Chapter 43) outlines a more general nutritional content of aguamiel than that shown above with the main compounds being present in the aguamiel as being, (2)

• 0.3 to 0.4 g 100/mL of all essential amino acids (with exception of methionine) 

Vitamins (mg 100/mL) 

• 0.02 riboflavin
• 0.06 thiamine
• 0.45 niacin
• 19.60 biotin
• 21.64 p-aminobenzoic acid
• 65.17 panthothenic acid
• 22.98 pyridoxine
• 9.0 ascorbic acid

Sugars (glucose, sucrose, fructose, fructo-oligosaccharides, and inulin) (content levels not given)

Minerals (mg 100/mL) 

• 25 sodium 
• 9 magnesium
• 1.1iron 
• 0.8 zinc 
• 0.3 Copper
• 0.3 manganese

From these figures it is easy to see that fresh agave sap is a very nutritious food stuff

1. https://vlex.com.mx/source/normas-mexicanas-nmx-6404/c/Industria-de-Bebidas-Alcoholicas
2. https://www.researchgate.net/publication/229429324_Pulque_Fermentation

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