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Natural sweetener, contains antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
260
KCAL / 100G
Carbs
67g
· 100%
Protein
0.1g
· 0%
Fat
0g
· 0%
Fiber
0g
Vitamins
B2
0.11mg · 8% DV
B1
0.01mg · 1% DV
B3
0.08mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Manganese
2mg · 87% DV
Zinc
2mg · 18% DV
Calcium
102mg · 10% DV
Potassium ⭐
212mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0g
Maple syrup provides 260 calories per 100 grams.
Maple syrup contains 67 grams of carbohydrates per 100 grams. Portion size matters for people monitoring carbohydrate intake.
Maple syrup contains only 0.1 grams of protein per 100 grams. It is not a meaningful source of protein.
Yes. Maple syrup contains 0 grams of fat per 100 grams.
Maple syrup contains 0 grams of fiber per 100 grams. It should not be relied on as a fiber source.
Maple syrup has a glycemic index of 54. Its carbohydrate content should still be considered when managing blood sugar response.
Maple syrup is compatible with omnivore, vegetarian, vegan, paleo, Mediterranean, flexitarian, and gluten-free eating patterns. However, it contains 260 calories and 67 grams of carbohydrates per 100 grams, so serving size is important.
Yes, maple syrup is compatible with vegan diets. It is also suitable for vegetarian eating patterns.
Yes, maple syrup is compatible with a gluten-free diet. Check the package for ingredient and cross-contact information when choosing a product.
Maple syrup is classified as minimally processed. Even so, it is calorie- and carbohydrate-dense, so it is best used in moderate amounts as a sweetener.
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Nutrition data compiled from USDA FoodData Central and scientific sources.