Maple syrup contains natural sucrose and a considerable number of organic compounds (carbohydrates, amino acids, etc.) and minerals (potassium, sodium, iron, etc.).
It’s also mainly a high antioxidant. Monique Lacroix, researcher at the INRS-Armand Frappier, advanced the fact in 2006 that 100g of pure 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). This amount is comparable to a portion of broccoli or a banana. (Source: Quebec’s Maple syrup producers)
The recommended daily intake of antioxidants is 3000 to 5000 µmol TE. Considering that, 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.
(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.
Nutrition facts of maple syrup