Grains & Cereals · SOURCE-BASED NUTRITION
Cereals, QUAKER, Instant Grits, Butter flavor, dry nutrition facts
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Cereals, QUAKER, Instant Grits, Butter flavor, dry. Nutrient values are reported by USDA FoodData Central for the stated 100 g basis.
NUTRITION OVERVIEW
About Cereals, QUAKER, Instant Grits, Butter flavor, dry nutrition
Cereals, QUAKER, Instant Grits, Butter flavor, dry is a grains & cereals food. It provides nutrients including Energy, Protein, Carbohydrate, by difference. Foodmanac shows calories, protein, carbohydrates, fats, vitamins and minerals based on verified nutrition data per 100 g.
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Nutrition for your portion
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MEASURED VALUES
Key nutrition facts
For 100 g
COMPLETE PROFILE
All available nutrients
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Energy | 369 kcal | — |
| Protein | 8.12 g | 16.2% |
| Carbohydrate, by difference | 74.8 g | 27.2% |
| Total lipid (fat) | 5.64 g | 7.2% |
| Fiber, total dietary | 4.7 g | 16.8% |
| Total Sugars | 0.88 g | — |
| Fatty acids, total saturated | 2.58 g | 12.9% |
| Cholesterol | 0 mg | 0% |
| Sodium, Na | 1,200 mg | 52.2% |
| Potassium, K | 121 mg | 2.6% |
| Calcium, Ca | 413 mg | 31.8% |
| Iron, Fe | 30 mg | 167% |
| Magnesium, Mg | 23 mg | 5.5% |
| Phosphorus, P | 115 mg | 9.2% |
| Zinc, Zn | 0.66 mg | 6% |
| Vitamin C, total ascorbic acid | 0 mg | 0% |
| Vitamin E (alpha-tocopherol) | 0.19 mg | 1.3% |
| Thiamin | 0.8 mg | 66.7% |
| Riboflavin | 0.69 mg | 53.1% |
| Niacin | 8.45 mg | 52.8% |
| Vitamin B-6 | 0.13 mg | 7.6% |
| Vitamin B-12 | 0 µg | 0% |
| Alcohol, ethyl | 0 g | — |
| Ash | 4.81 g | — |
| Fatty acids, total monounsaturated | 0.94 g | — |
| Fatty acids, total polyunsaturated | 0.49 g | — |
| Fatty acids, total trans | 1.32 g | — |
| Folate, total | 171 µg | — |
| Vitamin A, IU | 672 iu | — |
| Water | 6.59 g | — |
MEASURED NUTRIENT ROLES
Top nutrients that support the body
For 100 g, the strongest Daily Value contributions among nutrients available in this record are Iron (167% DV), Thiamin (B1) (66.7% DV) and Riboflavin (B2) (53.1% DV). The cards explain the normal roles of those nutrients, not a treatment effect of the food.
Iron: oxygen transport
This amount provides 30 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceThiamin (B1): energy and cell function
This amount provides 0.8 mg. Thiamin helps turn food into energy and supports normal cell growth and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceRiboflavin (B2): energy and cell growth
This amount provides 0.69 mg. Riboflavin helps convert food into energy and supports cell growth, development and function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceNiacin (B3): energy and cell function
This amount provides 8.45 mg. Niacin helps enzymes convert food into energy and supports normal cell function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceCalcium: bones, muscles and nerves
This amount provides 413 mg. Calcium helps form bones and teeth and supports normal muscle, nerve and blood-vessel function. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceDietary fiber: digestion and fullness
This amount provides 4.7 g. Dietary fiber supports digestion, adds bulk to stool, and can help with fullness. This describes the nutrient’s normal role, not disease prevention or treatment.
Read the NIH/FDA nutrient referenceMEASURED CONTRIBUTIONS AND REVIEWED RECORDS
Food-specific benefits & evidence
High in Iron
This amount provides 30 mg. Iron is needed for hemoglobin and myoglobin, which carry oxygen, and supports growth and neurological development. This is a measured nutrient contribution, not proof that the food prevents or treats disease.
Read the nutrient referenceTRANSPARENCY
Food data sources
- FoodData CentralU.S. Department of Agriculture, Agricultural Research Service
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