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The term stevia refers to a preparation (powder or liquid) of dried stevia leaves. The leaves contain sweet components called Steviol glycosides – including Rebaudioside A, Stevioside, Rebaudiosides B, C, D, F, Steviolbioside, Rubusoside and Dulcoside A. Preparations from the stevia leaf may be extracted to contain a mixture of Steviol glycosides, a concentrated mix of Steviol glycosides or a single concentrated Steviol glycoside. These are named accordingly and can be used as a sugar substitute to sweeten foods and beverages and as a tabletop sweetener.