is maple syrup better than sugar?
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Real Maple Syrup has significantly more calcium, iron, magnesium, potassium, zinc, copper, and manganese than Brown Sugar. These minerals do great work for your body including things like cell formation, maintaining healthy red blood cells, and immune support.
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Maple syrup can be made from any species of maple tree. Trees that can be tapped include: sugar, black, red and silver maple and box elder trees. Of all the maples, the highest concentration of sugar is found in the sap of the sugar maple.
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Sugar in fruit and added sugar are not the same thing, says Lauri Wright, spokeswoman for the Academy of Nutrition and Dietetics. But even for people without diabetes, sugar in fruit is a healthier option than sugar from other sources, according to nutritionist Wright.
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The substitution of maple syrup for brown sugar may vary with recipes, but typically 1 cup of white or brown sugar can be replaced with 3/4 cup of maple syrup.
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According to the Cornell Maple Bulletin, “Granulated maple sugar is prepared by heating maple syrup until the temperature is 45° to 50° F (25° to 28° C) above the boiling point of water.” This corresponds pretty closely to the “hardball” stage for candy making.
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Black sugar is healthier and more tasty than white processed sugar; brown sugar has a few of the benefits of black sugar, but really isn't as good. It can look quite similar to brown sugar, but black sugar is even darker - almost black.
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Use this example for a guide: If the recipe calls for 1/2 cup of maple sugar, you would use 1 cup of maple syrup and reduce the overall liquid content of the recipe by 1/4 cup.
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Sugar is higher on the glycemic index (GI) than honey, meaning it raises blood sugar levels more quickly. This is due to its higher fructose content, and the absence of trace minerals. But honey has slightly more calories than sugar, although it is sweeter, so less may be required.
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Maple syrup is often used as a condiment for pancakes, waffles, French toast, oatmeal or porridge. It is also used as an ingredient in baking and as a sweetener or flavouring agent. Culinary experts have praised its unique flavour, although the chemistry responsible is not fully understood.
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Agave nectar is said to be 1 1/2 times sweeter than sugar and it can be used in almost any drink that calls for simple syrup. The recipe needs to be adapted to make up for that additional sweetness. It is usually best to cut the amount of syrup by 1/2 to 1/4 of that suggested when using agave nectar.
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Real Maple Syrup has significantly more calcium, iron, magnesium, potassium, zinc, copper, and manganese than honey. These minerals do great work for your body including things like cell formation, maintaining healthy red blood cells, and immune support.
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A few exceptions: 100% pure maple syrup is low in FODMAPs. Corn syrup is low FODMAP; unlike high-fructose corn syrup, regular corn syrup is mostly glucose. And some of the syrups listed above that are simply sucrose plus water are low-FODMAP.
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Maple syrup is thick and syrupy like molasses, but similar to honey and dark corn syrup, it packs a sweeter flavor. The other major difference is price—pure maple syrup tends to be expensive than molasses.
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A: Real maple syrup is sap from sugar maple trees that's been boiled down to a sugary syrup, so it won't go bad per se. But once the syrup's been opened, spores in the air can cause mold to form on the surface, which is why producers recommend refrigeration.
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To substitute maple syrup for honey in a recipe, use 3/4 cup of maple syrup and 1/2 cup sugar for every 1 cup of honey.
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Conversions. The substitution of maple syrup for brown sugar may vary with recipes, but typically 1 cup of white or brown sugar can be replaced with 3/4 cup of maple syrup. Brown sugar is a refined sugar with a moist texture and varying colors, from light to dark brown.