Brown rice syrup is a sweetener derived from brown rice. Manufacturers make brown rice commercially by cooking brown rice flour with dried barley malt. The barley malt contains enzymes, which break the starch in the brown rice into sugar. The manufacturers strain off the resulting liquid and continue cooking it to achieve the desired consistency. Brown rice syrup consists primarily of starch and sugar.

The nutritional content of brown rice syrup depends on the specific preparation method. The following nutritional information applies to a typical preparation of brown rice syrup. The serving size is 2 tablespoons with no added ingredients.

A serving of brown rice syrup contains a total of 110 calories, according to Fitbit. Carbohydrates provide 106 calories and protein accounts for the remaining 4 calories. The calories in a serving of brown rice syrup provide 5.5 percent of the recommended daily value for calories. This daily value assumes a standard daily diet of 2,000 calories.

Brown rice syrup contains 1 gram of protein, which is 2 percent of the daily value for protein. Brown rice syrup contains no fat or cholesterol of any type.

A serving of brown rice syrup contains 31 grams of total carbohydrates, which is 10 percent of the daily value for carbohydrates. This consists of 25 grams of sugar and 6 grams of starch. Brown rice syrup contains no dietary fiber.

Brown rice contains 30 milligrams of sodium per serving, or about 1 percent of the daily value for sodium. It does not have any vitamin A, vitamin C, calcium, iron or potassium.

The carbohydrates in brown rice provide a near continual release of glucose over a prolonged period. Glucose enters the bloodstream almost immediately, while the maltose, or malt sugar, in brown rice requires up to 1.5 hours to digest completely. The complex carbohydrates require up to 3 hours to digest.