5 interesting facts about Maple Syrup

Who doesn’t love maple syrup? Besides being an excellent pancake topping, maple syrup has become widely popular as a healthy sugar alternative. On the National Maple Syrup day here are little-known facts about your favorite maple syrup:

Pancake with Maple Syrup

Pancake with Maple Syrup

  • It takes 40 liters of sap to produce a liter of maple syrup:  It’s a well-known fact that most trees yield anywhere between 35-55 liters of sap in a season and a tree takes close to 40 years before it’s matured enough to tap, hence, producing syrup is a time and labor-intensive process.
  • Only three maple tree species are used for making syrup: Currently, there are 13 recognized species of maple tree (native to Canada). However, only three are utilized for maple production – sugar maples, blanch maple, and red maple.
  • There are three federal categories of maple syrup: CFIA (Canadian Food Inspection Agency) and the provincial governments have established classification systems based on color and taste for commercially produced maple. Category 1 (extra light, light, and medium grades) and Category 2, (an amber grade) have maple flavors that are “typical” for their color grade. Category 3, which includes the dark grade and any other ungraded colors, also contains traces of caramel, plant bud or sap flavors.
  • Quebec, Canada produces two-thirds of the world’s maple syrup: The Canadian province of Quebec is currently the largest producer maple syrup. It is responsible for about three-quarters of the world’s output; Canadian exports of maple syrup exceed 141 million USD per year. Vermont is the largest producer in the United States, generating about 5.5 percent of the global supply.
  • Maple syrup as a sugar alternative: The sugar content of sap averages 2.5 percent; sugar content of maple syrup is at least 66 percent or more. The syrup offers many health benefits – A 60 ml portion of maple syrup contains 100 percent of your daily recommended allowance of manganese, as well as 37 percent of riboflavin, 18 percent of zinc, 7 percent of magnesium, and 5 percent of calcium and potassium

Know a fun fact about maple syrup that we missed mentioning here? Tell us by commenting below.

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Beat your sweet tooth with these sugar substitutes

A recent Consumer Report survey reveals 73% of shoppers seek labels that state “all natural ingredients”. Most of us are aware that sugar isn’t the healthiest food item, however, artificial sweeteners can prove detrimental to one’s health in the long run. It’s therefore, no surprise that more and more consumers are moving towards sugar-free products or natural sugar products. If you are one of them, here are some great sugar  substitutes that are healthy-


MAPLE SYRUP: Maple syrup comes from a plant’s sap and contains over 50 antioxidants. That’s pretty amazing we think. The nutrients found in maple syrup include energy, water, protein, fat, carbohydrates, and sugars. So, make sure you spread plenty over your waffles and leave the unnatural syrups behind.

HONEY: This is one of the most popular natural sweeteners. Known as the nectar of gods, honey has been used topically to heal wounds and fight infections for the longest time. Honey possesses nutrients, antioxidants, and antibacterial, antiviral, and anti-inflammatory compounds, making it a healthy substitute for sugar.

GRAPEFRUIT: Grapefruit contains a high dose of Vitamin C, the next time you are having a drink that needs sugar, substitute it with Grapefruit to add a sweet and sour kick to your drink and avoid all the calories of an artificial sweetener.

PROCESSED DATES: Dates can be a perfect sugar substitute for your next baking experiment. With low glycemic index and surge of antioxidants, they can impart subtle sweetness to cakes and brownies.

COCONUT SUGAR : Coconut sugar is made from the sap of coconut flowers. Its available in plenty of variations – block, paste, and  granulated form. It is also loaded with potassium and helps main bones.

Have a perfect sugar substitute we missed? Share it with us by commenting below.

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