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maple syrup
Sign in to savesyrup usually made from the xylem sap of sugar maple, red maple, or black maple trees
Maple syrup is a sweet syrup made from the sap of certain maple trees, particularly sugar maples. It's a traditional food product that has been important to North American cuisine and economy for centuries.
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Nutrition · Open Food Facts
Typical values per 100 g · averaged across 425 products
- Energy
- 325 kcal
- Fat
- 0 g
- — of which saturates
- 0 g
- Carbohydrates
- 83.4 g
- — of which sugars
- 79.6 g
- Fibre
- 1 g
- Protein
- 0 g
- Salt
- 0.05 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Maple syrup.jpg
Show 3 more facts
- Commons category
- Maple syrup
- Commons gallery
- Maple syrup
- pH value
- 5.15
Sources (1)
via Wikidata · CC0
~33 min read
Article
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is heated to evaporate much of the water, leaving the concentrated syrup.
Maple syrup was first made by the Indigenous people of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States, with Quebec alone accounting for 72% of global output.