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Syrup — Nutrition Facts & Ingredients

UPC 70270111164 Manufacturer: T. J. Blackburn Syrup Works, Inc. Syrups & Molasses Updated Sep 27, 2026

Per serving (0.25 cup, 60 ml): 240 calories. Per 100 ml: 400 calories, 0 g protein, 0 g fat.

Label highlights:

Nutrition Facts

Serving size0.25 cup (60ml)

Amount per servingCalories
240
% Daily Value*
Total Fat 0g 0%
Saturated Fat -- --
Trans Fat --
Cholesterol -- --
Sodium 49.8mg 2%
Total Carbohydrate 61.0g 22%
Total Sugars 34.0g
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 ml and custom amounts

Nutrition per amount

400 calories in 100 ml
Protein0 g
Carbohydrates102 g
Sugars56.7 g
Fat0 g
Sodium83 mg

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Ingredients

Added As A Preservatives, Artificial Maple Flavoring, Cane Syrup, Corn Syrup, High Fructose Corn Syrup, Sorbic Acid And Sodium Benzoate, Water

Frequently asked questions

How many calories are in Syrup?

Per 100 g of Syrup there are 400 calories.

How much protein is in Syrup?

Per 100 g of Syrup there are 0.0 g protein.

How many carbohydrates are in Syrup?

Per 100 g of Syrup there are 101.67 g carbohydrates. Of which 56.67 g sugars.

How much sugar is in Syrup?

Per 100 g of Syrup there are 56.67 g sugars.

How much sodium (salt) is in Syrup?

Per 100 g of Syrup there are 83.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Syrup?

The main ingredients in Syrup are: Added As A Preservatives, Artificial Maple Flavoring, Cane Syrup, Corn Syrup, High Fructose Corn Syrup.

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Level of processing

2
Minimally Processed
7 ingredients · 1 food additive
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

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