Description
There are 3 grades of maple sap that can be recognized by their color and are called A, B and C. Category A is the sweetest because it has more glucose and less minerals, B is the intermediate and C is the one that is considered to be of better quality due to its high concentration of minerals (almost double that of A). In addition, the grade C sap gives the maple syrup a darker amber color.
Taking into account its nutritional composition, maple syrup provides the body with these benefits:
Sugar provides energy, much more convenient coming from a natural source of glucose.
Calcium contributes to normal growth and strengthening of bones and teeth.
Magnesium is effective for heartburn, as a laxative, and for treating some pregnancy and heart-related conditions.
Phosphorus at a biological level is used by cells to store and transport energy and, together with calcium, it is also involved in the formation and maintenance of bones and teeth.
Zinc participates in the metabolism of proteins and nucleic acids, favors the proper functioning of the immune system and is necessary for wound healing among other things.
Maple Syrup Nutrient Chart
