Both real maple syrup and honey are revered as alternatives to cane sugar, but what’s the difference between these two natural sweeteners? Understanding the key differences is helpful in determining what’s right for your product formulations, diet, or whether you’ll be drizzling hot honey or spicy maple syrup over your pizza slice.
Dietary Differences
Perhaps the most notable difference between maple syrup and honey is that the former is vegan while the latter is not. Real maple syrup comes from trees. Honey comes from flowers and bees. Maple syrup and maple sugar make fantastic natural alternatives to cane sugar. With no additives or preservatives, Grade A maple syrup and maple sugar are compatible ingredients for vegan cooking and baking!
Nutritional Differences
There are also some nutritional differences between maple syrup and honey to consider. Maple is measured as a food with a low glycemic index (GI). As defined by the Glycemic Index Guide, “The GI ranks carbohydrates on a scale from 0 to 100 according to their effect on blood sugar levels.” Maple syrup has a GI of 55, which classifies it as a low GI food.
Honey scores 5 points higher with a GI of 60, classifying it as a medium GI food.
For perspective on how other sweeteners score, corn syrup has a GI of 115, rendering it in the red – a high GI food! Brown sugar also scores high at 70. This serves as an appropriate reminder that pancake syrup (comprised mostly of corn syrup) is not the same as real maple syrup!
As far as nutritional benefits go, there are some similarities between the two. Honey has a reputation for aiding the soothing of sore throats, containing vitamins and being a solid source of antioxidants. Continuous research on maple’s nutritional benefits has discovered that maple can also be considered an antioxidant source.
Polyphenols are compounds found in foods that act as antioxidants in the body. As published by the International Maple Syrup Institute (IMSI), there are 78.2 mg of polyphenols in a 60 ml serving of maple syrup. Additionally, maple is rich in minerals including potassium, calcium, magnesium, iron and zinc. The caloric value of maple syrup is 52 per tablespoon, compared to 64 in honey. All these nutritional accolades earn maple the title of ‘the smarter sweetener’.
Taste Differences
Maple syrup and honey can be used interchangeably, but before switching things up, you might want to mind your tastebuds. Both sweeteners have a range of flavors and are graded on color and taste.
According to Honey Source, “[honey] colors range from water white to dark amber and flavors range from mild to bold.” Generally, the lighter the color, the milder the taste. Depending on the variety, honey can taste floral, herbaceous, or fruity.
Grade A pure maple syrup has four classifications: Golden Delicate, Amber Rich, Dark Robust, and Very Dark Strong. A neat fun fact for your next dinner party? These colors and tastes are the natural result of when their sap is harvested. Generally, the warmer the weather, the darker the color of syrup is produced. The darker the color, the more robust the taste.
Golden Delicate is perceived as buttery and sweeter, lacking the stronger flavor profile of darker colors. Amber Rich is considered the base maple flavor; a classic sweetness commonly associated with pancakes and breakfast. Dark Robust has a fuller maple flavor with appetizing notes of caramel and brown sugar. And Very Dark Strong has a prominent maple flavor reminiscent of molasses and burnt sugar.
Between these two sweeteners, there’s a flavor for everyone and every purpose. Both real maple syrup and honey are culinary marvels, enriching the flavors of the dishes they grace. While they can be used interchangeably, especially when it comes to balancing salad dressings or sweetening smoothies, there are significant differences to keep in mind when deciding between the two.