Showing Food Corn grits
| General Information | |||||||||||
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| Name | Corn grits | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Grits are a food of American Indian origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes alkali-treated corn (hominy). They are also sometimes called sofkee or sofkey from the Muskogee (Creek) language word. Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina. [Wikipedia] | ||||||||||
| Primary ID | FOOD00813 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Cereals and cereal products | ||||||||||
| Sub-Group | Cereal products | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Grits | ||||||||||
| Composition | |||||||||||
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||