Honey vs. Syrup Healthy Substitution
Honey and maple syrup may both be sweeteners sold as more natural alternatives compared to refined sugar, but they have very little similarities. Maple syrup is man made, produced from heating the sap of a maple tree, while honey is a natural product produced by bees from pollen as a food source. Nutritionally, honey and maple syrup are both made primarily of carbohydrates, but very different types. Also their composition of fats, proteins, vitamins and minerals differ greatly.
Honey contains more vitamins than maple syrup. Honey is a significant source of vitamin C, of which maple syrup doesn’t have any. Honey has vitamin B6, niacin and folate, while maple syrup does not, and contains four times more riboflavin (vitamin B2) which aids in immune function, boost mineral absorption in the body, regulates thyroid activity and more. Maple syrup does, however, contain thiamin (vitamin B1) which is rich in anti aging properties, prevents alzheimers disease, helps digestion and more, honey does not. They both contain pantothenic acid (vitamin b5), although honey contains twice as much.
Maple syrup does contain more minerals than honey. It has considerably more calcium, iron, magnesium, potassium, zinc and copper. Maple syrup is also a significant source of the mineral manganese. Both honey and maple syrup contain equivalent proportions of phosphorus, sodium and selenium. Honey also has about half the sodium content. Honey contains amino acids, where maple syrup does not. Both maple syrup and honey are both found to contain intermediate antioxidant activity, with a daily intake of 130 g providing approximately the equivalent antioxidant capacity of a single serving per day of nuts and berries.
In the end, it really comes down to taste and preference. Yet honey does have a slightly higher calorie, carb and sugar content than maple syrup. Here are a table of nutrition facts:
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