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Syrup, golden, pouring

Golden syrup is a sugar-based syrup used to sweeten foods; the form described here is pouring syrup. It mainly provides carbohydrate in the form of sugars. Per 100g, it contains 79g of carbohydrate, all of which is sugars, and provides 1264 kJ of energy. It also contains 0.85g of salt and only trace amounts of protein.

The sugars in golden syrup count as free sugars, which contribute to energy intake and can contribute to tooth decay. Its sugar and energy content are relevant for people monitoring these in their diet. The salt content is also worth noting for those watching their salt intake. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

296 kcal

Energy

1264 kJ

Graisse

0g

of which saturates

0g

Carbohydrate

79g

of which sugars

79g

Protéines

Trace

Sel

0.85g

Alcool

0g

Eau

18g

Cholestérol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamine D

0µg

Vitamine E

0mg

Vitamine C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamine B6

Trace

Vitamine B12

0µg

Folate

Trace

Calcium

13mg

Fer

0.5mg

Magnésium

1mg

Phosphorus

Trace

Potassium

71mg

Sodium

340mg

Zinc

Trace

Copper

0.04mg

Sélénium

Trace

Iodine

Trace

Other types of syrup

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Syrup, golden

298 kcal

0.3g

0g

0g

Syrup, corn, dark

282 kcal

0g

0g

–

Syrup, maple

262 kcal

0g

0.2g

–

About these figures

Values are per 100g of the food as described (2 samples of the same brand). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

These figures come from an older part of the dataset that is no longer updated. Original source: Miscellaneous Foods Supplement, 1994.

Lectures complémentaires et références

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.
  • 4 Nov 2026 | Dernière version
  • 3 Nov 2026 | Publié à l'origine