are grits bad for u?
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Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy, they're typically served with high-calorie ingredients.
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As for cooked grits, similarly to prepared oatmeal, it doesn't last that long. All in all, 5 to 7 days in the fridge seems like a reasonable estimate. But if you added any volatile ingredients that don't last that long when cooked, that period will drop to 3 to 5 days, or even less.
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NO: Like most commercial quick-cooking grits, these grits are made from white hominy, which is a form of corn that has had the hull and germ removed, and therefore, not a whole grain. ... If the grits are made from hominy, they are not a true whole grain.
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The good news is that a cup of enriched quick grits, cooked with water and with no salt added, has no cholesterol, no sodium and only a trace of fat, according to figures on nutritional values prepared by the United States Department of Agriculture.
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One cup (257 grams) of cooked, regular grits provides the following nutrients (4): Calories: 182. Protein: 4 grams. Fat: 1 gram.
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The ratio you need to remember for stone-ground grits is 4:1. It's 4 cups of liquid to 1 cup of stone-ground grits. You can use all water, or a combination of stock, water, and milk. Use all water when you want the flavor of the corn to dominate.
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One cup (257 grams) of cooked, regular grits provides the following nutrients (4): Calories: 182. Protein: 4 grams.
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What are grits? Grits are a popular Southern American dish made from crushed or ground corn. 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).
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Rice Grits. ... The grits, a.k.a. shorts, brokens, or middlins, are a by-product of milling Carolina Gold rice, the fragile long-grain rice that's been cultivated in the Low Country for centuries. The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce.
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A cup of your grits has 38 grams of carbs, with 2 of those grams being dietary fiber. That means there are 36 net carbs in a cup of standard grits. A cup of my deliciously keto grits, however, only has about 6 grams of carbs, with nearly 3 of those grams being dietary fiber. That means only 3 net carbs per cup!
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For example, processed grits contain less fiber than whole corn kernels, as they're made from corn with the pericarp removed. The pericarp is a major source of fiber.
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A cup of your grits has 38 grams of carbs, with 2 of those grams being dietary fiber. That means there are 36 net carbs in a cup of standard grits. A cup of my deliciously keto grits, however, only has about 6 grams of carbs, with nearly 3 of those grams being dietary fiber.
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In addition to having little nutritional value, refined grains have been linked to higher levels of inflammatory markers in the blood. Not only is increased inflammation bad for arthritis, but it can also increase your risk for other inflammatory conditions, such as heart disease and diabetes.
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You can expect instant grits to retain freshness for at least a few months past the date on the label. When it comes to stone-ground grits, I suggest you go with the date on the label if you store it in the pantry, or at least 6 months more if you keep it frozen.
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GRIT Cardio burns up to 600 calories. It's an explosive workout for extreme fat burn. Better yet, you'll keep burning fat for hours afterwards. GRIT Strength burns around 400 calories and offers a whole new level of muscle training, blasting all major muscle groups to leave you with lean, toned muscle.
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Breakfast Grits. Grits are a very versatile dish. Served sweet or savory (accompaniments are provided in the ingredients section), we often prepare this dish for overnight guests. Some people choose to make a hearty meal with eggs and cheese, while others like to add butter, syrup, nuts, and/or jam for a sweet dish.
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Grits are ground dried corn or hominy, and they must be cooked slowly for a long time." "When dried hominy is ground more finely than cracked hominy by not as fine as masa harina, the result is grits, also known as hominy grits.