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Corn Grits
Introduction: Corn is the main staple across the world. The corn starts off being grown in the field by the farmer and taken to a grain elevator. The grain elevator sells the corn to many different entities such as ethanol plants, feed processors, and mills. Corn processors using a milling process to break the corn down into various forms to serve some sort of purpose. When the corn is broken down three main types of entities come from it: grits, meal and flour [1-2].

History: Grits can be made from many grains such as rice, wheat, maize. Hominy grits is the term from Native Americans, when they used corn kernels to cook grits. The word hominy come from the Powhatan word for maize. Traditionally, kernels are dried, grounded it and simmered with water with potash to reach a consistent cornmeal [8]. Majority of grits are consumed in the southern United States. This region is called the “grits belt”. The fast-food restaurants such as McDonald’s serve grits in few of the southern states including Arkansas, Louisiana and Mississippi.

Figure 3: Corn meal [6]

Storage: Corn grits are usually packed in 5-pound bags serving half cup. Unopened bags can be stored in dry, ventilated place at temperatures of 50°F. Opened bags of corn grits should be refrigerated. USDA provide directions for storage and inventory management of food products, which are significantly useful for foods such as corn grits [9] [11].

Nutrition: 242g (1 cup) of cooked corn grits may contain 182 calories of energy. 82% of 182 calories comes from carbohydrates present. Grits contain considerable amounts of protein, fats, vitamins and minerals in them. Corn grits contain folate and vitamins such as E and E-9, which are key essentials for regular metabolism. Zinc, potassium, phosphorous and selenium are common minerals present in corn grits. Corn grits are excellent choice of breakfast food providing essential nutrition in daily meal [8] [10].

References: Mothi0106 (talk) 06:21, 3 May 2016 (UTC)
 * 1) Thakur, S., Kaur, A., Singh, N. and Virdi, A. S. (2015), Successive Reduction Dry Milling of Normal and Waxy Corn: Grain, Grit, and Flour Properties. Journal of Food Science, 80: C1144–C1155. doi: 10.1111/1750-3841.12895
 * 2) Making Cornmeal and Grits (2016, April 28). Accessed at: http://www.food-skills-for-self-sufficiency.com/making-cornmeal.html
 * 3) GRITS, Southern cooking and kitchen traditions (2016, April 24). Accessed at: http://www.grits.com/discript.htm
 * 4) JINGGU Machinery (2016, April 24). Accessed at: http://www.flourmillmachine.org/corn-milling-process-machine.html
 * 5) Bern, C.J., C.R. Hurburgh, T. J. Brumm. 2010. Managing grain after harvest. Photoduplicated text, 502 pages. Agricultural and Biosystems Engineering Department, Iowa State University, Ames, IA.
 * 6) Yellow corn meal (2016, April 22). Accessed at: http://shop.honeyville.com/yellow-corn-meal.html
 * 7) POMERANZ, Y. and CZUCHAJOWSKA, Z. (1987), Laboratory Tests to Predict the Commercial Yield of Flaking or Large Grits in Dry Corn Milling. Journal of Food Science, 52: 830. doi: 10.1111/j.1365-2621.1987.tb06740.x
 * 8) SFGATE, Nutrients in corn grits (2016, May1). Accessed at: http://healthyeating.sfgate.com/nutrients-corn-grits-2069.html
 * 9) Hominy & Grits (2016, April 22). Accessed at: http://www.livestrong.com/article/454652-what-are-hominy-grits/
 * 10) Calorieking, White corn grits (2016, April 22). Accessed at: http://www.calorieking.com/foods/calories-in-breakfast-cereals-to-be-cooked-white-corn-grits-cooked-with-water_f-ZmlkPTY4MjEz.html
 * 11) Food Distribution National Policy, USDA, 2010. Accessed at: http://www.fns.usda.gov/sites/default/files/HHFS_CORNGRITSWHITEoct2012100470.pdf