Quaker Instant Grits Natural & Artificial Butter Flavor (22 - 0.98 Ounce) 21.7 Ounce 22 Count Paper Pouch
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UPC Code
00030000319307
Data Source
USDA
Serving Sizes
1 packet (28 g) (28g)
Calories
102
Total Fat
1.6g
2%
Saturated Fat
0.6g
3%
Cholesterol
0mg
0%
Sodium
336mg
15%
Total Carbohydrate
20.9g
8%
Dietary Fiber
1.3g
5%
Sugars
0.3g
Protein
2.3g
5%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 packet (28 g) of Quaker Instant Grits Natural & Artificial Butter Flavor (22 - 0.98 Ounce) 21.7 Ounce 22 Count Paper Pouch are
78% in carbs, 13% in fat, and 8% in protein.
carbs:
78%
fat:
13%
protein:
8%
Carbs to Weight Ratio
The carbs to weight ratio of Quaker Instant Grits Natural & Artificial Butter Flavor (22 - 0.98 Ounce) 21.7 Ounce 22 Count Paper Pouch is 75%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Quaker Instant Grits Natural & Artificial Butter Flavor (22 - 0.98 Ounce) 21.7 Ounce 22 Count Paper Pouch is estimated to be 12%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Specially Processed Degerminated White Corn Grits, Salt, Maltodextrin, Sunflower Oil, Vegetable Oil (Palm Kernel And Palm Oil), Rice Flour, Calcium Carbonate, Whey, Sodium Caseinate, Oat Fiber, Natural Flavor, Corn Starch, Mono And Diglycerides, Soy Lecithin, Hydrogenated Palm Oil, Annatto (Color), Nonfat Milk, Reduced Iron, Turmeric (Color), Niacinamide*, Bht And Citric Acid ( Preservatives), Thiamin Mononitrate*, Riboflavin*, Beta Carotene (Color), Folic Acid*. *One Of The B Vitamins.
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