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