A syrup usually made from sugar maple, red maple, or black maple trees. Sucrose is the most prevalent sugar in maple syrup. Sucrose is the combination of fructose (fruit sugar) and glucose.
Maple syrup varies in colours. The lighter the colour, the milder the flavour. Light syrup are mainly for table use, and the dark grades of syrup are used primarily for cooking and baking.
Every 100 grams of Maple syrup contains 1,093 kJ (261 kcal) energy, 67.09 g Carbohydrate, 0.20 g fat, vitamin B group, Calcium, Iron, Magnesium, Manganese, Potassium and Zinc.
It is always important to reading the packaging when purchasing Maple syrup:
"maple syrup" must be made almost entirely from maple sap. "Maple-flavoured" syrups include maple syrup but may contain additional ingredients.
"Pancake syrup", "waffle syrup", "table syrup", and similarly named syrups are substitutes which are less expensive than maple syrup, which have no genuine maple content, and less nutrition content too.
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