Answer: the nutritional composition of maple syrup is the same across all grades.

Maple syrup is a natural sweetener which is not only popular for its distinct flavour but also for its health benefits. A common misconception is that darker grades of maple syrup, such Dark Robust Taste, contain more nutritional value compared to lighter grades, but there is no scientific evidence supporting this belief.

Understanding maple grades is a big topic and we happen to have written a wonderful blog post about it here Shedding Light on Maple Syrup Grades. In summary, maple syrup is categorized into different grades based only on its colour. The grades range from Golden Delicate Taste, Amber Rich Taste, Dark Robust Taste, and Very Dark Strong Taste. These grades were decided by the International Maple Syrup Institute (IMSI) and have been adopted across North America, replacing the old system of No 1 Light, Medium and Dark and Grade A, B or C.

Nutritional Composition of Maple Syrup

The composition of maple syrup, regardless of its grade, primarily consists of three key nutrients: carbohydrates (in the form of sugars), water, and minerals. The primary sugar in maple syrup is sucrose, followed by smaller amounts of glucose and fructose.

60 ml (1/4 cup) serving of pure maple syrup typically contains:

1.    Calories: Approximately 200 calories.
2.    Carbohydrates: Approximately 53 grams.
3.    Minerals: Essential minerals including calcium, potassium, magnesium and zinc.

The perception that darker syrups are healthier likely stems from the belief that the colour is an indicator of higher mineral content. What actually determines the colour of maple syrup are factors such as weather conditions, tree species, the timing of sap collection, and the level of bacteria in the sap when processed, rather than its nutritional value.

Scientific Studies on Maple Syrup Nutrition

The consensus among experts is that the nutritional value remains consistent across the spectrum. The colour of maple syrup does not significantly affect its mineral content or other nutritional components.

Study Links:

• National Library of Medicine: Maple Syrup Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9603788/

• The University of Rhode Island: https://web.uri.edu/maple/research/

• National Library of Medicine: Nutritional, Pharmacological and Sensory Properties of Maple Syrup: A Comprehensive Review https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10469071/

• Research Gate: https://www.researchgate.net/publication/282511536_Antioxidant_Activity_of_Different_Grades_of_Maple_Syrup_as_Determined_by_the_Hydrophilic_Oxygen_Radical_Absorbance_Capacity_Method

It's important to remember that the nutritional value of maple syrup is relatively modest. Maple syrup is 66.6% sugar, and its primary health benefits come from its natural, unrefined nature as opposed to its mineral content. That said, when comparing pure maple syrup to other sugars, the mineral content of maple syrup is significantly higher, see chart.

Our recommendation

Your decision between different grades of maple syrup should be based on your own personal taste preferences rather than perceived nutritional benefits. Choose the grade that best suits your palate and know that you are not sacrificing nutritional value by opting for a lighter or darker variety.

Keep in mind, you can also use different grades of syrup for different purposes; selecting dark maple syrup for baking, lighter maple syrups for salad dressings, or our new barrel aged maple syrup for cocktails.

A Note About Antioxidants in Maple Syrup

Antioxidants are not nutrients or minerals; rather, they are a class of compounds that can be found in various nutrients and minerals.

This study, written by Tomonori Unno from the Tokyo Kasei Gakuin University, discovered that darker maple syrups were found to have more antioxidant power due to a higher number of brown pigments in the syrup, which are formed when sugars and amino acids combine. These pigments, called melanoidins, may contribute to the antioxidant activity of maple syrups and their ability to fight off harmful molecules in digestive tracts.

This study, published by the National Library of Medicine, talks about antioxidants in dark maple syrup and their potential to help slow down the growth of cancer cells in the colon. Researchers tested different extracts from dark maple syrup and found that they were more effective at stopping the growth of cancer cells compared to extracts from lighter maple syrups. They also discovered that some specific compounds in dark maple syrup were particularly good at inhibiting cancer cell growth. The substances from maple syrup didn't cause the cancer cells to die, but they stopped them from growing and dividing.

Please bear in mind that these studies were conducted at the molecular level, and combatting harmful molecules in the digestive tract with maple syrup would necessitate a significant quantity. It's essential to consume maple syrup in moderation. The quantity of antioxidants in darker maple syrups, when consumed moderately, is considerably minimal.