Corn Syrup

Corn syrup is commonly used as a sweetener, thickening agent, and humectant (a substance that helps retain moisture). It can be found in a variety of processed foods, including candies, soft drinks, jams, jellies, baked goods, and condiments.

One tablespoon of corn syrup (approximately 20 grams or 0.7 ounces) contains around 57 kcal (238 kJ).

Corn syrup contains negligible amounts of protein.

There is no fat in corn syrup.

One tablespoon contains about 15.5 grams (0.55 ounces) of carbohydrates, all of which are sugars.

Corn syrup is not a significant source of vitamins.

Corn syrup contains only trace amounts of minerals.

As a simple sugar, corn syrup provides a quick source of energy. However, it lacks the beneficial nutrients found in whole foods.

Excessive consumption of corn syrup can lead to weight gain, dental cavities, and an increased risk of chronic diseases such as type 2 diabetes and heart disease. It is recommended to limit the intake of added sugars like corn syrup.

Corn syrup is often used in recipes for candies like caramel, toffee, and marshmallows, as well as in frosting, ice cream, and certain baked goods to provide sweetness and a smooth texture.

It is typically used in its liquid form and can be added directly to recipes without the need for any special preparation.

Corn syrup can be paired with flavors such as vanilla, chocolate, and fruit flavors. It also complements acidic ingredients, like lemon juice, by balancing the sharpness with its sweetness.

Corn syrup is a versatile sweetener that has been a staple in American cooking for over a century. While it contributes sweetness and texture to a variety of dishes, its nutritional profile is limited to providing energy in the form of sugars. Its use in moderation is key to maintaining a balanced diet.