Knudsen Pure Vermont Maple Syrup

, phosphorus, and iron.
- Maple Syrup is good for you! Vitamins B2, B5, B6, niacin, biotin, and folic acid are present in Maple Syrup.
- Maple Syrup even contains trace amounts amino acids - the building blocks of protein!
- Several types of maples are native to New England, but the sugar maple (also called rock maple or hard maple) and the black maple are considered the best types for maple sugaring.
- Only a few places in the world have the right climate for sugar maples: New England, upstate New York, Michigan, the Maritime provinces, and southern Quebec and Ontario.
- Vermont produces more maple syrup than any other state.
- The flavor of maple syrup, like that of other natural products, can vary from region to region and even from year to year.
- Usually maple trees are not tapped until they are at least 40 years old and 10-12 inches in diameter. As the tree's diameter increases, more taps can be added (up to a maximum of four taps).
- When done properly, tapping does no permanent damage to the tree. Some maple trees have been tapped for over a hundred years!
- Each tap will yield an average of 10 gallons of sap per season, producing about one quart of maple syrup. Or, to put it another way, it takes 40 gallons of sap to make one gallon of maple syrup.
- Real maple syrup is 100% natural and organic.
- Maple syrup and maple sugar are 100% fat free.
- The sugar content of sap averages 2.5 percent; the sugar content of maple syrup is at least 66 percent.
- Real maple syrup contains no preservatives. The Vermont Department of Agriculture administers stringent quality requirements on the making and selling of Vermont maple products. Every product sold is required by Vermont State Law to carry a label showing the grade of the syrup and the name of the producer.