Maple Syrup

Maple Syrup: Nutrition and Guide

This entry represents maple syrup — the concentrated sap of the sugar maple (Acer saccharum) — at a slightly lower caloric density than the "pure maple syrup" entry above, possibly representing a different dilution or grade. The production, history, and cultural significance of maple syrup are shared across both entries — see the Pure Maple Syrup entry for the full guide. Maple syrup is graded by colour and flavour intensity under the international maple syrup grade system established in 2015: Grade A Golden (very light, delicate); Grade A Amber (medium colour and flavour — the most common retail grade); Grade A Dark (strong maple flavour, excellent for cooking); and Grade A Very Dark (most robust, used in food manufacturing). Darker grades provide stronger maple flavour and are generally more cost-effective for cooking and baking where the flavour is used as an ingredient rather than a table syrup.

Nutritional Value and Uses

Maple syrup provides 260 kcal and 67 g of carbohydrates per 100 g. The mineral content — manganese, zinc, calcium, potassium — is among the nutritional highlights that distinguish pure maple syrup from simple refined sugar syrups. Use identically to pure maple syrup: as a pancake and waffle topping, in baking as a sugar substitute, in marinades and glazes, in dressings, and as a sweetener for hot drinks. Always confirm "pure maple syrup" on the label rather than "maple-flavoured syrup" which is a different, much cheaper product with none of the minerals or antioxidants.