Seasonings and extras
Maple syrup
Nutrition facts
Serving: 1 tbsp (20 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 52 kcal | |
| Protein | 0 g | |
| Carbs | 13.4 g | |
| Fibre | 0 g | 0 % |
| Sugars | 12.1 g | 12 % |
| Fat | 0 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 2 mg | 0 % |
| Manganese | 1 mg | 25 % |
| Riboflavin (B2) | 0 mg | 19 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- One tablespoon provides about 12 g of sugars, or 3 teaspoons of sugar, and 52 calories; that sugar is almost entirely sucrose, the same as table sugar.
- The manganese (25% of the Daily Value per tablespoon) and riboflavin (20%) are real, but they come with the sugar: syrup is still a sugar, not a mineral source.
Preparation
Heated or baked, the syrup's sugar does not change; reduced, it concentrates. Granulated maple sugar is the same syrup with the water evaporated off: by weight, it holds more sugar than the syrup.
To mention to a professional
- If you monitor your blood sugar, maple syrup counts as sugar: its minerals do not change its glycemic response.
Sources
- Syrups, maple
- USDA FoodData Central, SR Legacy
- Canadian Food Inspection Agency, Maple Products Regulations, grading
- Atkinson, Foster-Powell and Brand-Miller, 2008, Diabetes Care, International Tables of Glycemic Index
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.