Maple syrup is made from the sap of maple trees. In the cold climate of Canada, trees store starch in their roots and trunk before Winter. In early Spring, holes are made in the trunks of the trees, and the sap is collected in buckets. The maple syrup is heated to remove the water it contains in its natural form.

The name of the syrup is protected, and there are grades that distinguish it: Extra Light, Grade A, and Grade B. The best quality is Extra Light, the first harvest. Its special features are its manganese and zinc content. Two teaspoons provide 34 calories.

Maple syrup is a healthy sweetener, rich in nutritional elements, that accompanies muesli, drinks, puddings, desserts, yogurt, etc. The difference from honey is that when heated, it does not lose its valuable nutrients. It is antioxidant and contains riboflavin, which is essential for energy production, as well as sufficient zinc and calcium. Its texture and flavor pair well with ice cream or yogurt.

After opening, keep refrigerated.

• Nutrition facts per 100g:
• Energy: 1129kj/270kcal
• Fats: 0g (saturated: 0g)
• Carbohydrates: 67g (sugars: 58g)
• Fibers: 0g
• Proteins: 0g
• Salt: 0mg