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Syrup, maple

Senast uppdaterad 4 Nov 2026

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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

Energy

262 kcal

Energy

1095 kJ

Fat

0.2g

of which saturates

Trace

Carbohydrate

67g

of which sugars

61g

Protein

0g

Salt

0.02g

Alkohol

0g

Vatten

32g

Kolesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

0mg

Vitamin C

0mg

Thiamin (B1)

0.01mg

Riboflavin (B2)

0.01mg

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamin B12

0µg

Folate

0µg

Kalcium

67mg

Iron

1.2mg

Magnesium

14mg

Phosphorus

2mg

Kalium

200mg

Sodium

9mg

Zinc

4.2mg

Copper

0.07mg

Selen

Trace

Iodine

Trace

Other types of syrup

Food

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These figures come from an older part of the dataset that is no longer updated.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).

Vidare läsning och referenser

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

Artikelhistorik

Informationen på denna sida är skriven och granskad av kvalificerade kliniker.

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  • 4 Nov 2026 | Senaste versionen
  • 3 Nov 2026 | Ursprungligen publicerad