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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

Fat

0g

of which saturates

0g

Carbohydrate

79g

of which sugars

79g

Protein

Trace

Salt

0.85g

Alcohol

0g

Water

18g

Cholesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin D

0µg

Vitamin E

0mg

Vitamin C

0mg

Thiamin (B1)

Trace

Riboflavin (B2)

Trace

Niacin (B3)

Trace

Vitamin B6

Trace

Vitamin B12

0µg

Folate

Trace

Calcium

13mg

Iron

0.5mg

Magnesium

1mg

Phosphorus

Trace

Potassium

71mg

Sodium

340mg

Zinc

Trace

Copper

0.04mg

Selenium

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These figures come from an older part of the dataset that is no longer updated.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.

Further reading and references

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

Article history

The information on this page is written and peer reviewed by qualified clinicians.
  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published