Nutritional Value of Pure Maple Syrup

Pure maple syrup is a "natural" food, processed by heat concentration of pure maple sap, which is the liquid nutrient utilized by trees for their annual tissue growth and collected early in the spring when trees are going through their dormant stage.

During the boiling, concentration and filtering processes, the nutrients remain in the syrup. Despite a slight difference in the maple syrup composition, depending on the producer, environmental factors and processing methods, pure maple syrup contain most needed essential nutrients for humans.

Maple syrup's main nutrients would include organic acids, minerals, phenoliccompounds, vitamins, amino compounds and sugars. Without altering its natural composition, maple syrup has the following nutritional information per 50 ml servings:

Energy 167 cal / 599 kj
Proteins 0 g
Fat 0 g
Carbohydrates 43 g
Sodium 7 g
Potassium 117 g


Carbohydrates are the body's main source of fuel whenever needed. They are mostly composed of simple sugars, which are sweet in taste and broken down quickly in the body to release its energy. Glucose (primary sugar stored in our body) and fructose are the most familiar components of simple sugars and in pure maple syrup, they are found together as sucrose; a mixture of glucose and fructose at a 1:1 ratio in fancy grades of syrup (AAA, AA, A). The darker grades (B, C, D, and NC) will have a variable concentration of glucose and fructose at different ratios depending on the grade.

Dosage of invert sugar in maple syrup


Minerals serve a good purpose in human bodies; their continued supply in a diet is needed for growth in children, maintenance of body weight in adulthood and for reproduction. They also play a vital role in the metabolism process of your system. Maple syrup contains on average about 35 mg/tbsp of potassium and 21 mg/tbsp of calcium mainly. The rest are small amounts of iron, phosphorus, manganese and magnesium. The following table illustrates the percentage of daily intake 50 ml of maple syrup represents in terms of primary minerals and vitamins.

Calcium 6%
Iron 5%
Magnesium 7%
Thiamine 6%
Riboflavin 2%

Tasty, Nutritious and Natural

Maple syrup does not contain any preservatives or chemicals. This product of nature is pure and natural.

Aside from its distinctive taste, maple syrup has a number of qualities that literally puts it in a class of its own. You be the judge...

Nutritional value for various sweeteners (% of Daily Value)

Maple Syrup Corn Syrup Honey Maple Sugar Brown Sugar Sugar
Manganese 100 0 3 29 9 0
Riboflavin 34 0 2 2 0 1
Zinc 11 3 1 5 1 0
Magnesium 5 0 0 3 7 0
Calcium 6 1 1 7 5 0
Potassium 5 0 1 4 6 0
Calories 217 241 258 170 211 194
Sugars (in grams) 54 65 70 41 54 50

Source: Canadian Nutrient File, 2007 (Health Canada) and US Food and Drug Administration.


Vitamins play vital roles in terms of our bodies functioning correctly and fortunately enough; pure maple syrup contains some of these important vitamins. They are found in trace amounts and are mainly B2 (riboflavin), B5 (pantothenic acid), B6 (pyridoxine), PP (niacin), folic acid and vitamin A. While most of them contribute to facilitating energy production and to the metabolism of cells in our bodies (PP, B5 and B2) others play a role in protein and amino acid metabolism by transferring amino acids from one cell to another when needed (B6). Vitamin A is also contained in pure maple syrup and is beneficial to our vision, skin and immune system.

Nutritional value for various foods (% of Daily Value)

¼ Cup of Maple Syrup 1 Large Egg 1 Medium Apple 1 (30g) Slice of Bread
Manganese 100 1 2 7
Riboflavin 34 14 2 6
Zinc 11 4 0 1
Magnesium 5 2 2 2
Calcium 6 3 1 5
Potassium 5 2 4 1

Sources: US Department of Agriculture Nutrient Data Laboratory. The Canadian Nutrient File - Health Canada and US Food and Drug Administration.

Amino Acids

Amino acids are major role players as building blocks for proteins and as intermediates in metabolism. Out of the 20 amino acids found within proteins 10 are produced by our body. The others must be supplied within our daily food intake otherwise the lack of just one of the 10 essential amino acids, of which we cannot produce, will cause degradation of the body's protein mass - muscle and so forth - to compensate for the need. It's important that amino acids are part of our daily diet as they're not kept in storage by our body like fat and starch.


Antioxidants are best known for their health effects in disease prevention. These chemicals have been linked with the prevention of neurological diseases, heart disearse, and some forms of cancer. Maple syrup ranks well among some of the healthiest foods in antioxidant levels.

Antioxidant value for common foods

ORAC Value 100g of fresh product μmol TE²/100g ORAC Value per serving μmol TE/serving
Brocoli, raw 1,362 Banana, raw 1 medium (118g) 1,037
Banana, raw 879 Broccoli, raw ½ cup (46g) 627
Carrot, raw 666 Carrot, raw 1 (72 g) 480
Maple Syrup 600 Maple Syrup ¼ cup (60 ml/80 g) 480
Cabbage, raw 508 Tomato, raw 1 medium (123 g) 415
Tomato, raw 337 Cantaloupe ½ cup (85 g) 268
Cantaloupe 315 Cabbage ½ cup (37 g) 188

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods. Results showing the antioxidant power of maple syrup were obtained from Brunswick Laboratories, a USDA-certified facility.
New Brunswick Maple Syrup Association
Louise Poitras, Executive Director
Office: 250, Sheriff Street
Grand Falls, NB
E3Z 3A2
T: 506-473-2271
C: 506-261-5316

New Brunswick Maple Syrup Association
Monique Sénéchal, Adm. Manager
PO Box 7065
Brookside Mall, Fredericton, NB
E3B 0Y7
T: 506-458-8889
F: 506-454-0652
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