VegPlanet — October 2017

Maple Syrup

Originating from North America, the maple syrup
is obtained from the sap of the maple trees. It has
a distinct flavor and is eaten with waffles, oatmeal,
French toast and pancakes. The color ranges from
light to dark amber. The darker the syrup, the stronger
the flavor. It is composed of sucrose primarily. When
compared to table sugar, maple syrup provides a
greater variety of phenolic compounds as antioxidants.

Agave Syrup

Originating from Mexico, agave syrup is produced from
large and spikey agave plants. It is less viscous but
much sweeter than honey. Agave syrup ranges from
light to dark amber in color with a caramel flavor. It
contains 20% glucose and 56% fructose. It has a low
glycemic index of 15 due to its high fructose content
and is therefore also a high-calorie sweetener. It
provides trace amounts of vitamins and minerals when
compared with table sugar.

Stevia

Being 150 times sweeter than refined sugar, Stevia is

extracted from the leaves of Stevia rebaudiana. It is

known as the sweet herb in Paraguay and Brazil. Its

use as a dietary supplement or food additive differs

based on the legal regulations of a country. In Japan,

stevia is a well-accepted sweetener. It neither provides

calories nor other nutrients. The active steviol glycoside

compounds impart the sweet taste.

References:

• http://www.ars.usda.gov/northeast-area/beltsville-md/beltsville-human-
  nutrition-research-center/nutrient-data-laboratory/


• http://www.pca.da.gov.ph/coconutrde/images/sugarpdfs/TPTrinidad_
  FNRI.pdf


• http://www.sugar.ca/Nutrition-Information-Service/Consumers/Facts-
  and-Fiction-About-Sugars-and-Health/Nutritional-Value.aspx


• http://www.diabetes.org/food-and-fitness/food/what-can-i-eat/making-
  healthy-food-choices/coconut-palm-sugar.html


• C. Gopalan, B. V. Rama Sastri, S. C. Balasubramanian; Nutritive
  Value of Indian Foods; National Institute of Nutrition, Indian
  Council of Medical Research, 2002.

COMMON NAME CARBOHYDRATES (g) PROTEIN (g) FAT (g) TOTAL CALORIES (kcal) GLYCEMIC INDEX

Brown sugar 97.3 0.1 0.1 377 64

Palm sugar 98.5 1 0.1 359 45

Coconut palm sugar 83.5 1 0.2 340 35

Date palm sugar 86.1 1.5 0.3 353 65

Jaggery 95 0.4 0.1 383 80

Molasses 74.7 0 0.1 290 55

Maple syrup 67 0.1 0.1 260 54

Agave syrup 76 0.1 0.5 310 15

Stevia 100 0 0 0 0

COMMON NAME

CALCIUM (mg)

IRON (mg)ZINC (mg)

MAGNESIUM (mg)PHOSPHORUS (mg)

SODIUM (mg)

POTASSIUM (mg)THIAMINE (mg)RIBOFLAVIN (mg)

NIACIN (mg)

PYRIDOXINE (mg)

Brown sugar 85 1.91 0.18 29 22 39 133 0.008 0.007 0.082 0.026

Palm sugar 225 2 1.2 29 44 45 1030 0.41 0.21 0.04 0.02

Coconut palm sugar 368 0.5 0.2 30 62 47 1200 0.7 0.12 0.4 0.3

Date palm sugar 363 1.4 0.2 27 62 30 463 0.21 0.12 0.3 0.2

Jaggery 80 2.64 0.45 160 40 30 130 0.04 0.01 0.02 0.71

Molasses 205 4.72 0.29 242 31 37 1464 0.041 0.002 0.93 0.67

Maple syrup 102 0.11 1.47 21 2 12 212 0.006 1.27 0.81 0.001

Agave syrup 2 0.09 0.01 2 2 4 4 0.12 0.16 0.6 0.23

Stevia 0 0 0 0 0 0 0 0 0 0 0

*values per 100g of the food