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Maple sugar is what remains after the sap of the sugar maple is boiled for longer than is needed to create maple syrup or maple taffy. Once almost all the water has been boiled off, all that is left is a solid sugar. By composition, this sugar is about 90% sucrose, the remainder consisting of variable amounts of glucose and fructose. This is usually sold in pressed blocks or as a translucent candy. It is difficult to create as the sugar easily burns and thus requires considerable skill. It was the preferred form of First Nations/Native American peoples as the sugar could easily be transported and lasted a long time. It was once called 'sinzibukwud'. It is today used to flavor some maple products and can be used as an alternative to cane sugar. Maple sugar is about twice as sweet as standard granulated sugar. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See for details. Source: Wikipedia, Maple sugar

Basic Part Properties

Part Display Name
Maple sugar
Part Type
Component (Describes the core component or analyte measured)
Created On
Construct for LOINC Short Name
Maple sugar

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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 糖枫
Synonyms: 槭树属;糖槭
fr-CA French (Canada) Sucre d'érable
et-EE Estonian (Estonia) Vahtrasiirup
es-ES Spanish (Spain) Acer saccarum
it-IT Italian (Italy) Acero, zucchero
Synonyms: Zucchero d''acero
tr-TR Turkish (Turkey) Akçaağaç şekeri
ru-RU Russian (Russian Federation) Кленовый сахар
nl-NL Dutch (Netherlands) esdoorn suiker
fr-BE French (Belgium) Sucre d'érable