Sweet, texturally satisfying and honey can make so many foods and beverages even more delicious—but is either healthy, and if so, which one is the better option? Although agave and honey are both sugary syrups meant to sweeten up a variety of meals and drinks, both offer their own health benefits. Both ingredients can be used to sweeten up baked goods, smoothies, cocktails, and more. To help us identify the healthier option, we tapped nutritionists for their input.

Sarah Rueven, MS, RD, women’s health expert and founder of Rooted Wellness

Umo Callins, MS, RD, sports dietitian and fitness coach with Well Rooted Health and Nutrition

Agave is a sweetener sourced from the sap of an agave plant; it is gluten-free, vegan, and allergen-free.

Honey is a sweetener sourced from bee nectar, with antiviral, antibacterial, and anti-fungal benefits.

Ultimately, honey is the healthier option, because it has higher antioxidants and lower fructose count.

“Agave is a sweetener that is produced from the sap of the agave plant, a succulent that is primarily found in North, Central, and South America,” explains Sarah Rueven, MS, RDN. “Because it is sweeter than table sugar, you can use less of it to get an equally sweet flavor. It is also free of allergens, gluten-free, and vegan.” You might have tasted the syrup in fruit salads, dressing sauces, and even meat. As Rueven notes, it’s also free of allergens, vegan, and gluten-free.