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Sugar is associated with many diseases, including diabetes, heart-related diseases, obesity, etc. It is a part of our everyday lives, and we over consume it leading to disastrous results. However, it is also difficult to cut it entirely off of our diets. Fortunately, there exist some natural sweeteners that work as an excellent substitute for sugar.
Natural sweeteners are to be a healthier option than processed sugar, that being said, minimal traces of vitamins, minerals and antioxidants are not enough to make a meaningful change for your health.
Tapioca Syrup, and Maple Syrup both are good natural sweeteners but have varying nutritional values. Some people opt for the former while some prefer the latter. Which one is better for you? We will help you in picking the right option by expanding the details of both syrups.
Tapioca syrup is made by harvesting a tuber called Cassava and making it into a syrup. It is used for making flatbread, puddings, desserts, and also used as a binding agent and a thickener.
Not just sugar, but Tapioca Syrup is also a suitable replacement for corn syrup. People who follow gluten-free and grain-free diets can safely consume Tapioca Syrup as it contains fewer carbs and calories than sugar
Tapioca is a source of resistant starch. It supplies the friendly bacteria in the digestive tract, reducing inflammation and detrimental bacteria. It can also improve the glucose and insulin metabolism and lower levels of blood sugar.
This syrup is made with maple sap of sugar maple, black maple, or red maple trees. Maple syrup contains ample zinc, and the amount of manganese increases the production of energy and synthesis of fatty acids and cholesterol. This element helps to protect the walls of the artery from free radical harm.
The manganese in maple syrup also leads to an increase in healthy cholesterol levels in the blood. Active compounds in the maple syrup minimize the cancer cell growth and slow down the carbohydrates’ breakdown in the digestive tract.
Its plant-based compounds alleviate oxidative stress. Since maple syrup nutrition contains inflammation-reducing polyphenol antioxidants, it can be used as a part of a balanced diet that prevents certain diseases such as arthritis, heart disease, and inflammatory bowel disease.
Tapioca syrup is lower in carbohydrates than maple syrup. One may pick between tapioca syrup and maple syrup depending upon the taste and their nutritional values. People on an all-carb diet should go for Maple Syrup rather than Tapioca Syrup as Tapioca contains more amounts of carbohydrates than Maple Syrup. However, Tapioca does not contain Sodium, Total fats, and proteins.
Maple syrup is better than white sugar because it is rich in antioxidants. Recently, 54 phenolic compounds were identified in real maple syrup, including a dubbed quebecol, which forms syrup in the process of boiling sap. In contrast to sugar, all maple syrups are almost entirely sucrose, irrespective of their grade. That being said, maple syrup is darker, contains more minerals, and is more complicated than sugar.
We have taken both syrups’ nutritional benefits into account and have found that both are healthier sugar alternatives. You may pick between them based on your liking, and their nutritional values shared in this article.BACK