Showing Food Corn grits
General Information | |||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|
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 | ||||||||||
Taxonomy | |||||||||||
Lineage | |||||||||||
External Links | |||||||||||
ITIS ID | Not Available | ||||||||||
Wikipedia ID | Grits | ||||||||||
Composition | |||||||||||
Compounds |
| ||||||||||
Macronutrients |
| ||||||||||
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. |