Ir al contenido principal

Syrup, golden, pouring

Golden syrup is a sugar-based syrup used to sweeten foods; the form described here is pouring syrup. It mainly provides carbohydrate in the form of sugars. Per 100g, it contains 79g of carbohydrate, all of which is sugars, and provides 1264 kJ of energy. It also contains 0.85g of salt and only trace amounts of protein.

The sugars in golden syrup count as free sugars, which contribute to energy intake and can contribute to tooth decay. Its sugar and energy content are relevant for people monitoring these in their diet. The salt content is also worth noting for those watching their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

296 kcal

Energía

1264 kJ

Grasa

0g

of which saturates

0g

Carbohydrate

79g

of which sugars

79g

Proteína

Trace

Sal

0.85g

Alcohol

0g

Agua

18g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamina B12

0µg

Ácido fólico

Trace

Calcio

13mg

Hierro

0.5mg

Magnesio

1mg

Phosphorus

Trace

Potasio

71mg

Sodio

340mg

Zinc

Trace

Cobre

0.04mg

Selenio

Trace

Iodine

Trace

Other types of syrup

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Syrup, golden

298 kcal

0.3g

0g

0g

Syrup, corn, dark

282 kcal

0g

0g

–

Syrup, maple

262 kcal

0g

0.2g

–

About these figures

Values are per 100g of the food as described (2 samples of the same brand). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 4 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente