what nutritional values it provides?
Water, carbohydrates (sugars), manganese, riboflavin, zinc and calcium
Maple syrup
In a 100g amount, maple syrup provides 260 calories and is composed of 32 percent water by weight, 67 percent carbohydrates (90 percent of which are sugars), and no appreciable protein or fat (table). 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.
where does the majority of maple syrup come from Canada from which trees is this syrup made? Sugar maple (Acer saccharum), the black maple (A. nigrum), and the red maple (A. rubrum) why these trees are used to make this syrup? Because of the high sugar content (roughly two to five percent) in the xylem sap of these species.
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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).