Other sweet steviol glycosides are dulcoside A, steviol bioside and the rebaudiosides C, D, E and F. In the Stevia variety Creola, stevioside holds a share of six to 18 percent of the ingredients detected in Stevia leaves. For the leaf as a whole, this means about thirty times the sweetening power of household sugar.
Compared to the three other main glycosides in Stevia leaves, rebaudioside A has the best sensory properties. This means that the active ingredient is the sweetest and at the same time the least bitter tasting. However, steviosides that are enzymatically modified, contain almost exclusively rebaudioside and do not produce a bitter taste, but are not approved in Europe or the USA.