Americans love maple syrup to put on their pancakes, waffles, oatmeal, and other foods. Its rich flavor is one of the reasons it is so popular, as is its reputation as a “natural” sweetener, good for you. But let’s not fool ourselves. There will be some reasons to choose maple syrup over refined table sugar, but it’s definitely not a “superfood.” Here’s the nutrition facts for pure maple syrup, along with some other common misconceptions.
What’s the difference between maple syrup and maple syrup? pancakes?
Although they are next to each other on the supermarket shelves, the two are quite different. Pure maple syrup is made from the sap of the maple tree, which is boiled to reduce the water content and concentrate the sugars. Those sugars caramelize, giving rise to the rich color and flavor typical of maple syrup. It takes about 10 gallons of sap to make a single quart of maple syrup.
By contrast, pancake or table syrup is a highly processed product. The main ingredient is corn syrup and/or high fructose corn syrup. Some experts suggest that high fructose corn syrup may be processed by the body differently from other types of sugar, while others say there is little difference. Either way, you’ll also find added coloring, flavoring, and preservatives in pancake syrup. The dye is usually caramel color, which in some of its versions has a compound called 4-MEI, potentially carcinogenic. In Consumer Reports testing of 2014, we found that some pancake syrups had significant amounts of 4-MEI.
The The ingredient label isn’t the only place you’ll notice differences. In blind tastings, our panel of professional tasters have detected big differences in flavor between pancake syrup and maple syrup. Authentic Maple Syrup has a clean, complex maple flavor with hints of caramel, vanilla, and plum. Pancake syrups are uniquely sweet, with little complexity and noticeable artificial flavors.
Is maple syrup healthier than sugar?
Yes, slightly, because it contains some nutrients. In two tablespoons, there is a fair amount of the mineral manganese, and the B vitamin riboflavin, as well as small amounts of calcium, potassium, and zinc. Plus, pure maple syrup contains antioxidants. But two tablespoons have 104 calories and 24 grams of sugars, while many other foods have those same nutrients without the high calorie and sugar load.
The sugars in maple syrup are considered “added sugars” in your diet, and keeping these sugars low is more important than the type of added sugars you eat. The daily limit, according to the Food and Drug Administration (FDA), is no more than 10% of ideal daily calories for you, that is, 50 grams (some 12 teaspoons) for someone on a diet of 2,000 calories. The American Heart Association, for its part, recommends consuming even less: no more than 25 grams per day for women, and 36 grams for men.
However, the way sugars are usually presented in the maple syrup on Nutrition Facts labels, could be misleading for consumers.
If maple syrup is an ingredient in a packaged food, such as granola or granola bars, in the label, the sugars it provides will appear under the new mandatory line of “added sugars”. And if you put a little maple syrup in your oatmeal or on pancakes, that maple syrup would also count toward your daily intake of added sugars.
However, if you look at the Nutrition Facts label on a bottle of maple syrup, you’ll notice that it doesn’t say “includes X grams of added sugars,” but just puts the percentage of calories it provides in the daily value column. Why?
“It’s confusing, but the easiest way to understand it is that maple syrup is sugar, and therefore should be added to your daily intake of added sugars, although it literally doesn’t contains added sugars,” says Amy Keating, RD, nutritionist and leader of the food testing program in CR.
When The FDA established a requirement that manufacturers list added sugars on Nutrition Facts labels, originally intending that maple syrup and other single-ingredient sugars, such as honey or table sugar, list all of their grams of sugar as added sugars. However, honey and maple syrup producers objected, saying consumers would think the products contain added sweeteners, other than maple syrup or honey, when in fact manufacturers do not add sugar to these products. The FDA agrees, but says that producers should still list the percentage of the daily value of added sugars that their product provides, so that consumers know how much it contributes to their daily intake of added sugars.
Which maple syrup is better, grade A or grade B?
Although it seems that the traditional rating system for syrups evaluates quality, this It is not like this. Grade B syrup is darker in color and richer in flavor than Grade A, but that doesn’t make it inferior. In fact, darker maple syrups may have more antioxidants, and many people prefer their more intense flavor.
In 2014 , the United States Department of Agriculture addressed confusion over quality when it changed the syrup labeling system to bring it in line with international standards. All maple syrup is now Grade A, followed by a color/flavor description:
• Grade A, light amber, changed to Grade A, golden color/delicate flavor
• Grade A, medium amber, has become Grade A, amber color/intense flavor
• Grade A, dark amber, is now Grade A, dark color / robust flavor
• Grade B became Grade A, very dark color/strong flavor
This change came into force in March 2015, but not all maple syrup producers have adopted it, so you may still see the old ratings on the labels.
These ratings do not they reflect variations in quality, but they do indicate real differences in taste. According to CR tasters, both the dark and amber versions have a clean maple flavor, but the former is more intense and complex than the latter. The difference is really noticeable when you try the amber and dark versions side by side, but finding the one that tastes best is up to your palate.
Do you have to spend a lot of money to get good maple syrup?
The syrup Pure maple is more expensive than pancakes, but you don’t have to buy the most expensive one to get a quality product. According to CR tasters, cheaper store brands can be just as tasty as more expensive ones, for both amber and dark syrups. Also, when syrup is poured over waffles or pancakes, the flavor differences are very minor. “For this reason, we recommend buying syrup based on price,” says Keating.
Does maple syrup spoil?
A Unlike honey, maple syrup can grow mold, so once the container is opened, it should be placed in the refrigerator, where it will last 6 months to a year. An unopened jar can keep in a cool place for up to two years.
Some brands of maple syrup are sold in different sized jars, and the syrup is often cheaper per serving when purchased larger. Although 24 ounces might be more than you would use in six months, you can take advantage of the lower price by storing it in the freezer, where it will be kept indefinitely (it will not be frozen). For best flavor, bring syrup to room temperature or warm slightly before using.
Which waffle maker is better?
When it comes to waffle makers, there are a wide variety of features and prices available, which is why we’ve listed (in alphabetical order) three of CR’s top-rated models below.
Added sugars in breakfast
You may not realize how much added sugar is hidden in your breakfast. Watch as Jack Rico, the host of the TV show “Consumer 101“, learns from James Dickerson, scientific director of Consumer Reports, how to avoid a excessive amount of sugar.
Consumer Reports is an independent, nonprofit organization that works side by side with consumers to create a fairer, safer, and healthier world. CR does not endorse products or services, and does not accept advertising. Copyright © 2022, Consumer Reports, Inc.
Consumer Reports has no financial relationship with advertisers on this site. Consumer Reports is an independent, nonprofit organization that works with consumers to create a fair, safe, and healthy world. CR does not endorse products or services and does not accept advertising. Copyright © 2022, Consumer Reports, Inc.