Is maple syrup whole 30

Maple syrup

Table of Contents

  1. Maple syrup infographic
    1. origin
    2. season
    3. taste
  2. Our favorite maple syrup recipes
  3. How healthy is maple syrup anyway?
  4. Shopping and cooking tips for maple syrup
    1. Purchasing
    2. storage
  5. Preparation tips for maple syrup

Maple syrup infographic

Would you like to find out more about the individual points in the following infographic? Then you will find more information below the graphic.

Maple syrup ...

  • Maple syrup is particularly suitable as a sweetener for veggies because it provides 2 mg of iron per 100 g. A tip: In combination with vitamin C, e.g. from fruit, the body can best utilize this iron.
  • Maple syrup can help prevent bone loss (osteoporosis). It is true that the amounts of calcium in it are small if you only eat maple syrup by the spoon - but at least one tablespoon brings about 20 mg of the bone-strengthening mineral.
  • Researchers are on the trail of an interesting property in maple syrup: Apparently it can fight bacteria and make antibiotics more effective.
  • ... is relatively natural:
    Maple syrup basically consists of the thickened sap of maple trees, so it is a natural product. However, flavorings with sugar water do occur, so it is best to prefer maple syrup from organic production.
  • ... is not good for your teeth:
    Maple syrup contains about 60% carbohydrates (sugar), mainly sucrose as well as fructose and glucose. Brushing your teeth is also recommended after sweetening with maple syrup, as otherwise there is a risk of tooth decay.

What you should know about maple syrup

Canada and vast maple forests belong together - after all, the leaf of the maple tree, which grows up to 40 meters high, even adorns the country's flag. But there is also a close culinary connection: Canada is the main producer of maple syrup, which is collected in spring. Then the starch stored in the tree roots is converted into sugar and migrates up the entire trunk. The perfect moment to drill holes in the trunk, from which the sweet plant sap can drip directly into the bucket and container with the help of pouring spouts.

In so-called sugar houses, the collected sap is then steamed into maple syrup and bottled. Depending on the time of harvest and the duration of the thickening, a maple syrup of different categories is created. The Canadians divide the sweet syrup into grades AA, A, B and C. The best quality is maple syrup class AA, which looks particularly light (almost colorless) and tastes very mild.


The home of maple syrup is clearly in the forests of Canada. Not quite as clear, but one of several legends about the discovery of maple syrup is pretty: An Indian woman is said to have accidentally forgotten a bucket under a maple tree and discovered a sweet liquid in it the next day. This is said to have given the Canadian natives the idea of ​​collecting the sweet juice and boiling it over a campfire to make thick syrup.


You can buy maple syrup all year round.


Depending on the origin and variety, a maple syrup can be quite different from the other: the lighter the syrup, the milder it tastes; dark maple syrup, on the other hand, has a very strong and almost bitter taste. Regardless, the consistency is similar to that of liquid honey.

Our favorite maple syrup recipes

Here you can find all maple syrup recipes.

How healthy is maple syrup anyway?

Many maple syrup fans defend their desire for it by arguing that maple syrup is a natural sweetener. That is completely correct, but unfortunately there is still a lot of sugar in it: Maple syrup contains around 60% of it, mainly sucrose as well as fructose and glucose. So it is not really much cheaper than normal household sugar, neither for the teeth nor for the figure. Diabetics should also enjoy maple syrup in moderation, because 20 g (about 1 tbsp) add up to around 5.5 bread units.

Why is maple syrup still used in many recipes at EAT SMARTER? It's simple: like honey, maple syrup also has a few beneficial nutrients in contrast to conventional sugar. Above all, these are the minerals potassium (185 mg), calcium (90 mg), iron (2 mg) and magnesium (25 mg).

Good to know: you shouldn't give your baby maple syrup before they are 2 years old. While it is rare, it can happen that there is a bacterium in it that can be dangerous to infants.

Nutritional values ​​of maple syrup per 100 grams
protein0 g
fat0 g
carbohydrates66 g
Fiber0 g

Shopping and cooking tips for maple syrup


Whether you use light or dark maple syrup is primarily a matter of taste - some prefer it very mild, others prefer it tart and stronger. If you want to be absolutely sure that your maple syrup has been produced fairly and is largely free of harmful substances, you can choose from the brands of various organic manufacturers.


Thanks to its high sugar content, maple syrup lasts practically indefinitely. However, you should always make sure that the bottle is tightly closed so that it stays nice and liquid even after long periods of storage.

Preparation tips for maple syrup

In Canada and the USA, nothing works without pancakes with maple syrup for breakfast!

But maple syrup doesn't just spice up your breakfast with pancakes. For example, you can use maple syrup to sweeten your muesli, cook nutritious porridge-style rice porridge or multi-grain porridge, prepare a healthy oatmeal breakfast or conjure up delightfully fruity quark toasts. Otherwise, you can in principle use maple syrup wherever honey is used - the sweet juice goes well with fruit salads and other desserts with fruit.

Maple syrup is also a wonderful way to bake without refined sugar.