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Low FODMAP
Maple Syrup
Safe in normal portions. Unlikely to trigger symptoms.
Maple syrup is concentrated tree sap boiled down to deliver natural sweetness with balanced sugars. It contains primarily sucrose and glucose that digest efficiently without triggering fermentation. The predictable carbohydrate profile makes it a staple sweetener in low-FODMAP baking protocols. Sensitive individuals rely on it consistently for reliable flavor and moisture.
fork_spoon Serving Size
2 tablespoons / 30g
warning Contains
Trace Amounts Only
sticky_note_2 Clinical Notes
Use pure grade A or B syrup exclusively to avoid hidden additives that compromise FODMAP safety during preparation. Control heating carefully to prevent caramelization that alters intended flavor profiles in delicate recipes. Store it refrigerated after opening to prevent mold growth and preserve viscosity indefinitely. Substitute it confidently for honey and agave in all baking formulations safely.
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Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.