what nutritional values does it hold?
It is low in micronutrient content, although manganese and riboflavin are at high levels along with moderate amounts of zinc and calcium
Maple syrup
Maple syrup is generally low in overall micronutrient content, although manganese and riboflavin are at high levels along with moderate amounts of zinc and calcium (right table). It also contains trace amounts of amino acids which increase in content as sap flow occurs.
who is warren g. harding? He was the 29th president of the United States when did he become president of the united states? 1921 who was the 28th president of the united states? UNANSWERABLE to which state was he a senator? Ohio where was he born? Blooming Grove, Ohio is it a town? No, it is an unincorporated community in northeastern North Bloomfield Township what kind of community is it? A settlement that is not governed by its own local municipal corporation name a few countries where such communities are present? United States, Canada, Australia what are the symbols used by the second country? The maple leaf,   the beaver, Canada goose, common loon, Canadian horse is there any syrup made out of maple leaf? Yes, maple syrup what are its uses? Maple syrup and maple sugar were used during the American Civil War instead of cane sugar
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Maple syrup [SEP] Nutrition and food characteristics
It also contains trace amounts of amino acids which increase in content as sap flow occurs. Maple syrup contains a wide variety of polyphenols and volatile organic compounds, including vanillin, hydroxybutanone, lignans, propionaldehyde, and numerous organic acids. It is not yet known exactly all compounds responsible for the distinctive flavour of maple syrup, although primary flavour-contributing compounds are maple furanone (5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone), strawberry furanone, and maltol. New compounds have been identified in maple syrup, one of which is quebecol, a natural phenolic compound created when the maple sap is boiled to create syrup. Its sweetness derives from a high content of sucrose (99% of total sugars).