Syrup

By: Kim Beavers Email
By: Kim Beavers Email

In today’s world where we eat too much sugar, is it okay to eat syrup? Yes is the simple answer, but do consider cutting back on sugar elsewhere, and, as always, watch your portion size for syrup!

Here are a few tidbits of sticky information regarding syrup to keep in mind when shopping.

  • Regular syrup: 200 calories and 50g carbohydrate per ¼ cup (hint: use less than ¼ cup)

  • Light or reduced calorie are about 75-100 calories and 18-26g carbohydrate

  • Sugar free: 10-30 calories and 5-12g carbohydrate

Maple Syrup is delicious and a bit more nutritious, and of course more expensive. It costs more because it is more expensive to make. 40 gallons of sap yields 1 gallon of maple syrup. Maple syrup is also an excellent source of manganese, a valuable trace mineral and a good source of zinc.

Table Syrup includes pancake and fruit syrups. Table syrup contains nutritive sweeteners. These products may also contain fats, flavorings and other agents that alter color and consistency. If a table syrup says maple flavor, it must contain at least 10% actual maple syrup by weight.

Kim’s best bite: Pure maple syrup (of course). Maple syrup is costly, so don’t let the kids pour their own. Another cost-saving technique is to mix maple and table syrup. I do prefer my syrup pure, and the cost is a good way to keep the portion moderate :)

Fruit syrup: Try this recipe--yum!

3 cups frozen fruit of choice (berries are best)
½ cup maple syrup
Pinch of cinnamon

Combine in a saucepan and boil until everything is warm. Enjoy over your favorite whole grain pancakes.


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