The composition of maple syrup

Maple syrup contains natural sucrose as well as a considerable number of organic compounds (carbohydrates, amino acids, etc.) and minerals (potassium, sodium, iron, etc.).

It's also mainly a high antioxydant :

Monique Lacroix reseacher at the INRS-Armand Frappier, advanced the fact in 2006,  that 100g of pur maple syrup contains the same quantity of polyphenols than 100g of broccoli...

flavour in  prime!                                                                                                    

Source: Government of Quebec, MAPAQ (Quebec Ministry of Agriculture, Fisheries, and Food)

When it comes to antioxidant activity, maple syrup is right up there with tomato, broccoli and bananas

Recent results of two studies conducted by independent laboratories (US and Quebec), and funded by the FPAQ and Agriculture and Agro-Food Canada prove respectively that a 60 ml (1/4 cup) portion of maple syrup holds an antioxidant capacity of 473 and 1131 ORAC units (µmol Trolox), which is comparable to that of a portion of broccoli or a banana.

Source: Quebec's Maple syrup producers

 Considering the recommended daily intake of antioxidants is 3000 to 5000 µmol TE, a portion of maple syrup fulfills 10 to 38% of our daily requirements.

This benefit, combined with the fact that this portion provides good levels of manganese, riboflavin, zinc, magnesium, calcium and potassium, puts maple syrup a step ahead of other common sweeteners such as sugar, raw sugar and corn syrup.

Composition of the maple syrup

Compound

Per 100 g syrup (1)

Percentage of recommended daily intake
Carbo-hydrates Sucrose

Other sugars

66 g

0.5 g

 

Proteinaceous compounds

0.2 g

 

Phenolic compounds

20 mg

 

Malic acid

100 mg

12%

Calcium

150 mg

12%

Potassium

300 mg

4%

Sodium

10 mg

 

Phosphorus

8 mg

 

Iron

1.2 mg

10 %

Thiamin

0.13 mg

12 %

Riboflavin

0.06 mg

4%

Niacin

0.10 mg

 

Calories

252 kcal

 

 

 

Analysis conducted by the Food Technologies department of the Ministère de l’agriculture, des pêcheries et de l’alimentation (Quebec Ministry of Agriculture, Fisheries, and Food)

 
(1) Composition given for information purposes only; results may vary depending on the sample.

 

The amounts of these components present in maple syrup change over the season. Two factors may account for this: significant microbial contamination or acceleration in the tree's metabolic processes as "bud-break" time approaches. It is interesting to note that amino acids play a key role in maple products: indeed, they determine whether the taste will be good or bad, being the precursors of undesirable "off-flavours" in the syrup.

The composition of maple syrup