Syrups, table blends, pancake, with 2% maple, with added potassium
Whole food · Sweets
This is a light, amber-colored table syrup designed for pancakes, waffles, and French toast. It has a smooth, pourable viscosity and a sweet, mild flavor with a very subtle hint of maple. Nutritionally, it's a concentrated source of carbohydrates, providing quick energy with virtually no fat or protein.
Calorie split: 0% protein · 100% carbs · 0% fat
↓ Full nutrition💚 Why it's loved
People love it for its convenience, reliable sweetness, and nostalgic association with weekend breakfasts. Its neutral, non-overpowering flavor makes it a versatile topping that complements rather than dominates other foods.
⚠️ Watch-outs & how to enjoy it better
Its high carbohydrate content and lack of fiber or protein can lead to rapid blood sugar spikes, making it a poor choice for those managing diabetes or seeking sustained energy. To mitigate this, pair it with a source of protein (like eggs or Greek yogurt) or healthy fat (like nuts or seeds) to slow sugar absorption. Always practice portion control.
Key benefits
- Quick energy source from simple carbohydrates
- Low in fat and sodium
- Consistent texture and flavor for cooking and baking
- Often fortified with potassium for electrolyte balance
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite the '2% maple' on the label, the primary ingredient is typically corn syrup or high-fructose corn syrup, with the maple component often being maple-flavored syrup, not pure maple sap.
Full nutrition (USDA data · scales with serving)
| Water | 30.1 g |
| Energy | 265 kcal |
| Energy | 1109 kj |
| Protein | 0.00 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.20 g |
| Carbohydrate, by difference | 69.6 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.07 mg |
| Magnesium, Mg | 2.0 mg |
| Phosphorus, P | 10.0 mg |
| Potassium, K | 22.0 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.04 mg |
| Manganese, Mn | 0.18 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.02 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Syrups, malt — USDA does not publish this profile for Syrups.
| Tryptophan | 0.07 g |
| Threonine | 0.21 g |
| Isoleucine | 0.21 g |
| Leucine | 0.38 g |
| Lysine | 0.27 g |
| Methionine | 0.11 g |
| Cystine | 0.07 g |
| Phenylalanine | 0.26 g |
| Tyrosine | 0.17 g |
| Valine | 0.30 g |
| Arginine | 0.28 g |
| Histidine | 0.13 g |
| Alanine | 0.27 g |
| Aspartic acid | 0.56 g |
| Glutamic acid | 1.0 g |
| Glycine | 0.25 g |
| Proline | 0.46 g |
| Serine | 0.23 g |
FAQ
Is this the same as pure maple syrup?
No. This is a 'table blend' primarily made from corn syrup with a very small amount (2%) of maple flavoring or syrup. Pure maple syrup is 100% sap from maple trees and has a more complex, robust flavor.
Can I use this for baking?
Yes, it's commonly used in recipes like cakes, cookies, and glazes where a mild, sweet flavor is desired. However, it's thinner than honey or molasses, so it may affect the liquid ratio in a recipe.
Why is potassium added?
Potassium is an essential mineral and electrolyte. Adding it can be a nutritional enhancement, though the amount in a typical serving is usually modest compared to daily needs.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.65 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.77 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.