Introduction:
Maple syrup is the sap extracted from the bark of the sugar maple tree, which is thickened or evaporated. Light maple syrup (grade A) is characterised by its mild-sweet aroma and the typical amber colour. Dark syrup (grade C), on the other hand, has a stronger flavour and a more reddish-brown colour.
Use/Preparation:
As a natural sweetener and herbal alternative to honey, the syrup can be used in muesli, on porridge, in tea, smoothies or classically on pancakes. But the pleasantly sweet syrup also goes well in savoury dishes to caramelise vegetables, in salad dressings or as a marinade.
Health:
On average, maple syrup has a sugar content of about 65%, mainly in the form of sucrose. As a natural product that consists of almost half water, maple syrup is lower in calories than household sugar. The glycaemic load is also lower and thus the syrup causes the blood sugar level to rise more slowly, which is why even diabetics can sweeten with maple syrup in moderation. In addition, maple syrup has an anti-inflammatory effect due to the flavonoids it contains (the darker the syrup, the more).
Alternatives:
Sweeteners such as pear syrup, agave syrup, honey, rice syrup or beet sugar syrup are suitable substitutes.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 367/1533 |
| Fat | 0 g |
| Healthy fatty acids | 0 g |
| Carbohydrates | 90 g |
| Sugar | 88 g |
| Protein | 0 g |
| Salt | 0 g |
