Natural and Nutritious
Health benefits of real maple syrup are far more comprehensive than you might expect. The only product in our diet coming directly from a plant's sap, this natural sweetener features over 54 antioxidants that can help delay or prevent diseases caused by free radicals, such as cancer or diabetes. In addition, maple syrup features high levels of zinc and manganese, keeping the heart healthy and boosting the immune system.
It is not surprising that an increasing number of health-conscious consumers bypass white and brown sugar, stevia, agave syrup and honey in the grocery store in favor of pure maple syrup for health benefits in their diet. Did you know that pure maple syrup has the same beneficial classes of antioxidant compounds found in berries, tomatoes, tea, red wine, whole wheat and flax seed? The sheer quantity and variety of identified compounds with documented health benefits qualifies maple syrup as the next champion food.
Nutritional FactsMaple syrup is similar to other syrups in food value. It contains 85% carbohydrates, which supply a great part of your bodies energy needs. One tablespoon of maple syrup contains 50 calories and gives 5% of your needed daily iron requirements. Please refer to the Nutritional facts listed below.
For additional nutritional information, click here.
Syrup Info and UsesOur pure and natural maple syrup is made form the sap of the sugar maple tree. Approximately 40 gallons of sap is needed to make one gallon of pure maple syrup. The procedure is long and hard, but well worth the sweet outcome. Sap is collected from the maple trees in the spring and is then boiled until it reaches the proper density. Then and only then is it the Pure Maple Syrup that we all know and love. Only hard work and a lot of time are added to the sap to make maple syrup. This is truly a great gift that nature has given all of us to enjoy.
Maple syrup tastes great on pancakes, French toast, and waffles of course, but it also makes a great addition to grapefruit, hot cereal, granola, plain yogurt, squash or sweet potatoes. It is a great glaze for meats or vegetables. Our personal favorite here at Anderson's is to put some maple syrup on Ice Cream or in Milk Shakes. The uses for this wonderful product of nature are only limited by your imagination.
Chemistry of Pure Maple SyrupPure maple syrup consists primarily of sugars-90 to 100% sucrose and 0 to 10% glucose. Other chemical components of maple syrup include amino acids, proteins, organic acids and trace levels of vitamins. The caloric content of maple syrup at standard density is 40 calories per tablespoon (Table A-2.7). The composition of sugar sand is presented in Table A-2.6. However, a large amount of mineral material has been found dissolved in maple syrup with potassium and calcium being the most prevalent (Table A-2.8).
Maple sap is concentrated by heat to develop a grade of syrup with a characteristic color and flavor. The most important factor affecting syrup volume production is sap sugar concentration. All sugar makers are aware of the Jones' Rule of 86: if the sap concentration of sugar is 1%, then 86 gallons (391 liters) of sap are needed to make one gallon (4.55 liters) of syrup. For example, at 2% sap sweetness, only 43 gallons (162 liters) are needed to make a gallon (4.55 liters) of syrup. The sweeter the sap, the more volume of syrup can be produced and less fuel and time will be necessary for sap processing. Sugarbush management to increase the average sugar content of the sugarbush pays off directly to the producer in savings elsewhere.
All maple syrup is required to be finished to the same minimum density-66.0° Brix at 68°F (Federal US and Canadian law). Some states, like Vermont, require higher density (66.0° Brix at 60°F). If syrup is too thin, it spoils quickly during storage. If syrup is too thick, sucrose crystals slowly precipitate and settle to the bottom of the container. Accordingly the producer loses profit due to decreased volume, while the consumer does not get full value of the sugar produced.
Analysis of Maple SyrupMean value per 100.00 grams edible part; 0.0% refuse
Portions: 1 TBSP = 20.00 gm, 1 C = 315.00 gm
0.7% Cals from fat, 0.0% Cals from protein, 99.3% Cals from carbs.
|Name||Unit||Amount||Male %RDA||Female %RDA|
|Total lipid (fat)||Gms||0.200||0.2%||0.3%|
|Carbohydrate, by diff.||Gms||67.200||14.3%||20.1%|
|Total dietary fiber||Gms||0.000||0.0%||0.0%|
Information on this page was taken from the North American Maple Syrup Producers Manual, 2nd Edition, produced by Ohio State University Extension in cooperation with the North American Maple Syrup Council.