![]() ![]() Grits provide a variety of nutrients and are especially high in iron and B vitamins. That’s because they undergo several stages of processing, which removes nutritious parts of the corn like the pericarp and germ ( 2). However, regular versions contain fewer vitamins and minerals - like calcium and vitamins A and C - than the stone-ground varieties made from whole corn kernels ( 4). They also include many B vitamins, such as folate and thiamine, as well as trace amounts of potassium, pantothenic acid, calcium, and vitamin E ( 6). What’s most impressive about grits is that they’re high in iron, which is essential for red blood cell production. One quarter cup (41 grams) of cooked, regular grits provides the following nutrients ( 4, 5): Grits contain a variety of vitamins, minerals, and antioxidants. ![]() They are typically cooked in milk, water, or broth until they reach a thick, creamy consistency. Grits are a popular dish in the American South made from ground, dried corn. They’re widely available in grocery stores. This precooked, dehydrated version has had both the pericarp and germ removed. Regular versions are medium ground while quick are finely ground ( 2). These types undergo processing, which involves removing the pericarp and germ (nutrient-rich embryo), so they have a longer shelf life. The pericarp is rinsed, then removed, and the corn kernels undergo further processing to make hominy ( 3). These are made from corn kernels soaked in an alkali solution to soften the tough pericarp (outer shell or hull). They have a shelf life of up to one year and take 30–60 minutes to cook on the stove ( 2). This type is becoming easier to find in grocery stores. These are made from whole, dried corn kernels that are coarsely ground in a mill. You can purchase several varieties of grits, including: Grits are often paired with flavorful ingredients, such as butter, sugar, syrups, cheeses, and meats like bacon, shrimp, and catfish. The crushed corn granules are typically cooked in either hot water, milk, or broth until they reach a thick yet creamy consistency that is similar to porridge. ![]() They’re most commonly served as a breakfast or side dish and usually made from a variety of corn called dent corn, which has a softer, starchy kernel ( 1). They originated in Native American culture. Grits are a popular dish in the American South, made from crushed or ground corn. ![]()
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