by | Jan 17, 2017 | Recipes, Uncategorized

Grits are grains made from coarsely ground white and yellow corn. Grits can be eaten at any time, however, they are popularly eaten at breakfast. Lately, many chefs have begun to add grits to their designed meals. Grits are normally salted to taste, but, some people in the Southern United States add sugar to it. In different parts of the world, grits is called porridge, gruel, etc.

Since yellow grits uses the entire kernel, while white grits use the de-hulled kernels, you get more fiber and nutrients from yellow grits. This is especially important for people with diabetes. Diabetics should try to eat whole grain instead of processed grains because whole grains more slowly release glucose (sugar) than refined grains.

Health Benefits of Corn Grits
Because grits is corn, it is high in vitamin B1 (thiamin), folate, dietary fiber, vitamin C, phosphorous and manganese.

Nutritional Information:

Amount Per Serving – 1/2 Cup (90 g)
*based on a 2,000 calorie diet
Cooked Percent (%)
Daily Value (DV)
Calories 91
Calories from Fat
Total Fat (g)
Saturated Fat (g)
Cholesterol (mg)
Vitamin K (mg)
Sodium (mg) 285
Potassium (mg) 35
Total Carbohydrates (g) 19
Dietary Fiber (g) 1.1
Sugars (g) 0.15
Manganese (mg)
Protein (g) 2.2
Vitamin A (IU)
Vitamin C (mg)
Niacin (mg)
Calcium (mg) 1.5
Vitamin B2 (riboflavin)(mg)
Folate (microgram – mcg) 72
Selenium (mcg) 8
Iron (mg) 0.73
Vitamin B6 (mg) 0.8
Phosphorous (mg) 25
Vitamin B1 (thiamin) (mg)
Magnesium (mg) 9