This article has a lot of information about maple syrup, how it’s made, how it’s graded, Nutrients, and much more. These are two paragraphs from the nutrient section. There is a link to the full article below.
Pure maple syrup is all natural, as it contains no additives and doesn’t undergo a refining process that removes nutrients. It’s simply concentrated tree sap. “Sap can be considered the lifeblood of the tree,” Seeram says. “It moves nutrients from the soil to the new buds, which will become leaves. It has vitamins, minerals, amino acids, organic acids, phytohormones, and phytonutrients. The boiling process removes water, which concentrates the sucrose and also the micro and phytonutrients.”
A quarter cup of maple syrup has about 217 kcal and provides 95% DV of manganese and 37% DV riboflavin (based on a 2,000-kcal diet), as well as zinc, magnesium, calcium, and potassium.4 Seeram and his colleagues have isolated 67 different phytochemicals from maple syrup, mostly phenolics (lignans and phenylpropanoids) with antioxidant properties.5,6 Using laboratory assays, the researchers found the antioxidant capacity of the compounds extracted from maple syrup to be comparable to that of vitamin C and a synthetic commercial antioxidant.5,6 One nonphenolic phytochemical, a sesquiterpene called phaseic acid, is an oxidative metabolite of a plant hormone (abscisic acid) that’s been studied for its potential efficacy in the treatment of diabetes and inflammation.