A mixture of glycosides, called steviol glycosides, is extracted from the leaves of this plant. These glycosides have extraordinary sweetening properties, the two main ones being stevioside and rebaudioside A. These compounds are unique in their high sweetening power, which on average is about 300 times greater than that of sucrose, and in their being completely calorie-free. This is combined with remarkable thermal stability, good solubility, and the absence of a bitter or metallic aftertaste, making these compounds ideal as tabletop sweeteners and food additives.