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Syrup, maple

Maple syrup is a concentrated liquid sweetener made from the sap of maple trees. It mainly provides carbohydrate, most of which is sugar. Per 100g, it contains 67g of carbohydrate, including 61g of sugars, and provides 1095 kJ of energy. It also contains minerals, including 4.2mg of zinc.

The sugars in maple syrup count as free sugars, which are relevant when considering overall sugar and energy intake. Frequent consumption of foods and drinks containing free sugars can contribute to tooth decay. Zinc supports normal immune function and wound healing, but maple syrup remains primarily a source of sugar. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

262 kcal

Energía

1095 kJ

Grasa

0.2g

of which saturates

Trace

Carbohydrate

67g

of which sugars

61g

Proteína

0g

Sal

0.02g

Alcohol

0g

Agua

32g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamina D

0µg

Vitamina E

0mg

Vitamina C

0mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.01mg

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamina B12

0µg

Ácido fólico

0µg

Calcio

67mg

Hierro

1.2mg

Magnesio

14mg

Phosphorus

2mg

Potasio

200mg

Sodio

9mg

Zinc

4.2mg

Cobre

0.07mg

Selenio

Trace

Iodine

Trace

Other types of syrup

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Syrup, corn, dark

282 kcal

0g

0g

–

Syrup, golden

298 kcal

0.3g

0g

0g

Syrup, golden, pouring

296 kcal

Trace

0g

–

About these figures

Values are per 100g of the food as described (Literature sources). "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These figures come from an older part of the dataset that is no longer updated.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: Ref. Cutrufelli and Pehrsson (1991).

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