Health Benefits Of Grade B Maple Syrup

In spite of what you might assume, Grade B maple syrup is created via the exact same process, to the exact same quality standards, as any other grade of maple syrup. Which grade you use is dependent entirely on your personal preference -- maple syrup of any grade can be a delicious sweetener that provides some significant health benefits.

Production

Maple syrup is produced by collecting the sap of the sugar maple tree during a specific period of several weeks in the early spring. Once the sap is collected, it is boiled for hours in broad, shallow pans to evaporate off the excess water. After enough water has been removed, a chemical reaction takes place in the remaining sap, giving the syrup its trademark flavor and color. It takes about 40 gallons of maple sap to produce one gallon of maple syrup

Grade B Differences

The official maple syrup grades set by the state of Vermont are Fancy, A Medium Amber, A Dark Amber and B. These grades are fairly standard for other states and agencies as well, sometimes with slightly varying names. The density, content and production process is identical for each grade; the difference is entirely in the color and taste. Fancy grade maple syrup, for example, has a very light color and delicate flavor -- it is popular as a topping on vanilla ice cream and similar light pairings that allow its taste to be appreciated. Grade B maple syrup is the darkest in color and the strongest in flavor of any of the maple syrup grades; many maple syrup fans like Grade B the best, since its flavor stands out from other foods the best.

Nutrition Information

A 1 tbsp. serving of maple syrup contains about 50 calories and 15 g of carbohydrates. Maple syrup contains no fat, no cholesterol and no sodium.

Health Benefits

Maple syrup contains high levels of several different types of antioxidants, including stilbene, coumarins, lignans and various phenolic compounds, according to a study conducted at the Bioactive Botanical Research Laboratory at the University of Rhode Island in Kingston, Rhode Island, which was published in November 2010 in the "Journal of Agricultural and Food Chemistry." The impact that these nutrients have on your body include strengthening your immune system, fighting free radicals and resisting the development of some types of cancer.