Table 2.
The typical total phenolic and nutrient composition of traditional common sweeteners (adapted with permission from Edwards et al., 2016, Elsevier) [64] 1.
| Component | Agave Syrup | Honey | Molasses | Maple Syrup | Carob Syrup | HFCS | Sucrose |
|---|---|---|---|---|---|---|---|
| Energy (kcal/100 g) | 310 | 304 | 290 | 260 | 248 a | 281 | 387 |
| Water (g/100 g) | 23 | 17 | 22 | 32 | 35 a | 24 | 0 |
| Protein (g/100 g) | 0.1 | 0.3 | 0.0 | 0.0 | 1.4 a | 0.0 | 0.0 |
| Total lipids (g/100 g) | 0.5 | 0.0 | 0.1 | 0.1 | 0.0 a | 0.0 | 0.0 |
| Carbohydrate per difference (g/100 g) | 76.4 | 82.4 | 74.7 | 67.0 | - | 76.0 | 100.0 |
| Total dietary fibre (g/100 g) | 0.2 | 0.2 | 0.0 | 0.0 | 3.3 a | 0.0 | 0.0 |
| Total sugars (g/100 g) | 68.0 | 82.1 | 74.7 | 60.5 | 63.9 a | 75.7 | 99.8 |
| Minerals (mg/100 g) | |||||||
| Calcium (Ca) | 1 | 6 | 205 | 102 | 86 a | 0 | 1 |
| Iron (Fe) | 0.09 | 0.42 | 4.72 | 0.11 | 1.10 a | 0.03 | 0.05 |
| Magnesium (Mg) | 1 | 2 | 242 | 21 | 54 a | 0 | 0 |
| Phosphorus (P) | 1 | 4 | 31 | 2 | 239 a | 0 | 0 |
| Potassium (K) | 4 | 52 | 1464 | 212 | 1608 a | 0 | 2 |
| Sodium (Na) | 4 | 4 | 37 | 12 | 113 a | 2 | 1 |
| Zinc (Zn) | 0.01 | 0.22 | 0.29 | 1.47 | - | 0.02 | 0.01 |
| Vitamins | |||||||
| Vitamin C (ascorbic acid; mg/100 g) | 17 | 0.5 | 0 | 0 | - | 0 | 0 |
| Vitamin B1 (thiamin; mg/100 g) | 0.122 | 0 | 0.041 | 0.066 | - | 0 | 0 |
| Vitamin B2 (riboflavin; mg/100 g) | 0.165 | 0.038 | 0.002 | 1.27 | - | 0.019 | 0.019 |
| Vitamin B3 (niacin, mg/100 g) | 0.689 | 0.121 | 0.93 | 0.081 | - | 0 | 0 |
| Vitamin B6 (pyridoxine, mg/100 g) | 0.234 | 0.024 | 0.67 | 0.002 | - | 0 | 0 |
| Folate (µg/100 g) | 30 | 2 | 0 | 0 | - | 0 | 0 |
| Vitamin A (RAE µg/100 g) | 8 | 0 | 0 | 0 | - | 0 | 0 |
| Vitamin E ‘α-Tocopherol’ (mg/100 g) | 0.98 | 0 | 0 | 0 | - | 0 | 0 |
| Vitamin K (phylloquinone, µg/100 g) | 22.5 | 0 | 0 | 0 | - | 0 | 0 |
| Total polyphenolics (mg GAE/100 mL) | 1.292 b | 1.935 b | 9.195 b | 1.494 b | - | 0.268 b | - |
1 Unless otherwise specified, data were taken from the USDA database (2019) [65]. a Data came from Özcan et al., 2007 [66] and b St-Pierre et al., 2014 [67]. The enzymatic gravimetric methods 985.29 or 991.43 of the AOAC were applied to determine total dietary fibre content. Abbreviations: HFCS; RAE; retinol activity equivalents, high fructose corn syrup and GAE; gallic acid equivalents.