Cereals, QUAKER, Instant Grits, Butter flavor, dry
Whole food · Breakfast Cereals
Photo: Wikipedia
Quaker Instant Grits, Butter flavor, is a quick-cooking, dehydrated corn porridge designed for a warm, comforting breakfast. The dry mix has a fine, powdery texture that transforms into a creamy, smooth, and slightly grainy porridge when prepared, with a distinct savory butter flavor. Nutritionally, it is a high-carbohydrate food, providing a significant energy boost, though it is relatively low in protein and fat.
Calorie split: 8% protein · 78% carbs · 13% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, savory butter flavor and creamy texture, which makes for a quick, satisfying, and nostalgic meal. It's a versatile base that can be easily customized with cheese, spices, or savory toppings.
⚠️ Watch-outs & how to enjoy it better
The main downsides are its high sodium content and the potential for blood sugar spikes due to its refined carbohydrate base. To counteract this, pair it with a source of protein (like an egg or sausage) and healthy fat (like avocado or nuts) to slow digestion, and practice portion control by sticking to a single serving.
Key benefits
- Quick and convenient hot breakfast option
- Good source of energy from complex carbohydrates
- Contains dietary fiber (4.7g per 100g dry)
- Fortified with B vitamins like iron and folic acid
- Low in sugar (0.88g per 100g dry)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'grits' derives from the Old English 'grytt,' meaning coarse meal, and hominy grits are a staple ingredient in the traditional Lowcountry dish 'Hoppin' John,' a lucky New Year's Day meal.
Full nutrition (USDA data · scales with serving)
| Water | 6.6 g |
| Energy | 369 kcal |
| Energy | 1542 kj |
| Protein | 8.1 g |
| Total lipid (fat) | 5.6 g |
| Ash | 4.8 g |
| Carbohydrate, by difference | 74.8 g |
| Fiber, total dietary | 4.7 g |
| Total Sugars | 0.88 g |
| Calcium, Ca | 413 mg |
| Iron, Fe | 30.0 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 115 mg |
| Potassium, K | 121 mg |
| Sodium, Na | 1197 mg |
| Zinc, Zn | 0.66 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.80 mg |
| Riboflavin | 0.69 mg |
| Niacin | 8.4 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 171 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, IU | 672 iu |
| Vitamin E (alpha-tocopherol) | 0.19 mg |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.6 g |
| Fatty acids, total monounsaturated | 0.94 g |
| Fatty acids, total polyunsaturated | 0.49 g |
| Fatty acids, total trans | 1.3 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Cereals ready-to-eat, POST, HONEY BUNCHES OF OATS, honey roasted — USDA does not publish this profile for Cereals.
| Tryptophan | 0.09 g |
| Threonine | 0.24 g |
| Isoleucine | 0.26 g |
| Leucine | 0.80 g |
| Lysine | 0.12 g |
| Methionine | 0.10 g |
| Cystine | 0.11 g |
| Phenylalanine | 0.39 g |
| Tyrosine | 0.21 g |
| Valine | 0.34 g |
| Arginine | 0.24 g |
| Histidine | 0.18 g |
| Alanine | 0.46 g |
| Aspartic acid | 0.48 g |
| Glutamic acid | 1.9 g |
| Glycine | 0.27 g |
| Proline | 0.49 g |
| Serine | 0.38 g |
FAQ
What is the difference between instant and regular grits?
Instant grits are pre-cooked and dehydrated into a fine granule for very fast preparation, while regular grits are raw, coarser cornmeal that requires longer simmering (20-45 minutes) for a creamier, more traditional texture.
Are grits gluten-free?
While corn itself is gluten-free, you must check the packaging. Some grits are processed in facilities that handle wheat, posing a cross-contamination risk. Look for a certified gluten-free label if you have celiac disease or sensitivity.
How can I make instant grits less watery?
For a thicker consistency, slightly reduce the amount of water or milk called for on the package. You can also let the prepared grits sit covered for an extra minute after cooking, as they will continue to thicken.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.69 kcal/g · 9% calories from protein · 4.7 g fiber · 0.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 9.89 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.