It’s strange that in this shrinking planet age where tastes from around the world are craved more than ever before, the many merits of maple syrup (that’s flavoursome tree sap to you) remain an untapped mystery to many.
Maple syrup certainly isn’t easy to come by, which means it must be something pretty special for so many people to persist in its production.
- Most trees only yield between 35 and 55 litres of sap in a season
- A tree takes about 40 years before it’s big enough to tap
- A 60 ml portion of maple syrup contains 100 percent of your recommended daily allowance of manganese, as well at 37 percent of riboflavin, 18 percent of zinc, 7 percent of magnesium, and 5 percent of calcium and potassium.
- The antioxidant levels in maple syrup are comparable to a banana or a generous serving of broccoli
- One nutritional benefit of maple syrup is its capacity to lower inflammation and better manage blood sugar.
- Even long ago Native Americans had countless theories about the impact of maple syrup nutrition, seeing it as an integral source of energy and nutrition.
- The glycemic indexscore of maple syrup is about 54, compared to 65 for regular cane sugar.
- Perhaps most importantly of all maple syrup is derived from the sap of maple trees. unlike refined cane sugar which has to undergo a rigorous and complex process to even become crystalized sugar: mechanically harvested, cleaned, washed, milled, extracted, juiced, filtered, purified, vacuumed and condensed
So in an age when ‘clean eating’ and ‘back to nature’ are all the rage how can maple syrup be anything but a good thing to mull over?
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