Maple Syrup has 10X More Magnesium Than Honey (And other reasons to use it as a sweetener)

The pure maple syrup is obtained from the sap of a maple tree. Getting maple syrup is a process that starts with a puncture in the tree which allows the sap to come out freely. When the sap is collected, it is tasteless with almost no sugar content. After that, the sap must be boiled in order to produce a syrup that is 60% sugar.


Many studies have shown that maple syrup has many antioxidant properties that can boost the immune system. It contains compounds that can help manage Type 2 diabetes, as well as act as cancer-fighting and anti-inflammatory agents. In additions to this, maple syrup is full of vitamins and minerals. Just a ¼ cup of maple syrup can cover 100% of manganese, 37% of riboflavin, and 18% of zinc of your daily requirements. Manganese is essential for the production of energy and is needed for proper brain and nerve function. On the other hand, riboflavin is good for the metabolism and zinc is crucial for the immune system. Also, the maple syrup contains 10-times more magnesium than honey and is rich in other minerals such as potassium and calcium.

According to Dr. Navindra Seeram from the University of Rhode Island, the maple syrup contains polyphenol compounds that have the ability to restrain the enzymes that convert carbohydrates into sugars. She also said that maple syrup doesn’t contain compounds that promote the oxidation and aging of the cells.

In addition, a research by the Canadian Nutrient File claims that maple syrup has higher nutritional value than sugar, brown sugar, and even honey. It also has fewer calories than honey (50 calories per tablespoon). And don’t forget the superior taste of maple syrup when compared with processed sweeteners made of corn syrup.


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