what nutritional value does it have?
It contains water, carbohydrates, manganese, riboflavin, zinc , calcium and amino acids.
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.
the red maple is also known as acer rubrum. its scientific name is Yes, the scientific name of red maple is Acer rubrum. is it a tree? Yes, a medium to large sized tree. where is its found? In eastern North America. how big does it grow? It is a medium to large sized tree. is this tree only found in america? No, it is also cultivated in United Kingdom. do you know in which states in america? Nova Scotia, Minnesota, Wisconsin , Illinois, Missouri and others. and in the u.k.? UNANSWERABLE describe its leaves? They are typically long and wide with 3-5 palmate lobes with a serrated margin. The sinuses are typically narrow, but the leaves can exhibit considerable variation. When five lobes are present, the three at the terminal end are larger than the other two near the base. is it edible? Yes, it is used to produce maple syrup. is it toxic? Yes, the leaves are extremely toxic to horses. what kind of effect does it have? If ingested, effects can include depression, lethargy, increased rate and depth of breathing, increased heart rate, jaundice, dark brown urine, colic, laminitis, coma, and death. the syrup you mentioned earlier, is it sweet? Yes, it is sweet. since when has it been manufactured? It was being manufactured long before the arrival of Europeans in America.
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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).