A beverage made from a combination of Agave sap (AS) and prickly pear juice (PPJ) was ana-lyzed for its nutrients, bioactive and potentially health-promoting compounds. The beverage was evaluated for its ability to act as an antioxidant, regulate glycemic properties, and undergo gut bacterial fermentation in vitro. The major mono- and oligosaccharides present in the beverage were galacturonic acid (217.74±13.46 mg/100 mL), rhamnose (227.00±1.58 mg/100 mL), and fructose (158.16±8.86 mg/mL). The main phenolic compounds identified were protocatechuic acid (440.31±3.06 mg/100 mL) and catechin (359.72±7.56 mg/100 mL). It was observed that the beverage had a low glycemic index (