Quaker Instant Grits Super Family Size Regular 36 Ounce Paper Box

Quaker
65 Fair
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Summary

This product contains beneficial fortifications such as calcium carbonate and several B vitamins, which contribute positively to its nutritional profile. However, it is processed and includes BHT, a controversial preservative, which raises health concerns. The presence of additives and the processed nature of the product limit its overall healthiness compared to less processed alternatives.

At a glance

Beneficial ingredients 6
Harmful ingredients 1
Owned by QTG
Category Oats And Cereal

Key ingredients 10

Specially Processed Degerminated White Corn Grits
Neutral

This ingredient is the primary component of the product, providing carbohydrates and some fiber. The degermination process removes the germ and bran, reducing nutrient density. It is a staple food with minimal processing beyond degermination.

Risks

The removal of the germ and bran reduces the fiber and nutrient content.

Benefits

Provides a source of carbohydrates and energy with some fiber content.

Salt
Neutral

Salt is used to enhance flavor and preserve the product. It is a common additive in processed foods. Excessive consumption can lead to health issues such as hypertension.

Risks

High sodium intake is associated with increased risk of hypertension and cardiovascular diseases.

Benefits

Enhances flavor and acts as a preservative.

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Calcium Carbonate
Good

Calcium carbonate is used as a calcium supplement and fortifier in foods. It helps in maintaining bone health and preventing calcium deficiency. It is a common and safe food additive.

Benefits

Provides a source of calcium, supporting bone health and preventing deficiency.

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Reduced Iron
Good

Reduced iron is added to fortify foods with iron, an essential mineral for oxygen transport in the blood. It helps prevent iron deficiency anemia. It is a common fortification in processed foods.

Risks

Excessive iron intake can lead to toxicity, but this is rare from food sources.

Benefits

Helps prevent iron deficiency anemia and supports oxygen transport in the body.

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Niacin
Good

Niacin, a B vitamin, is essential for energy metabolism and maintaining healthy skin and nerves. It is often added to foods to prevent deficiencies. It is water-soluble and generally safe in food amounts.

Benefits

Supports energy metabolism and maintains healthy skin and nerves.

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BHT
Bad

BHT is a synthetic antioxidant used to preserve fats and oils in foods. There are concerns about its potential carcinogenic effects and impact on liver health. It is approved for use in small amounts but remains controversial.

Risks

Potential carcinogenic effects and impact on liver health have been suggested in some studies.

Benefits

Helps preserve the freshness of fats and oils in processed foods.

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Citric Acid
Neutral

Citric acid is a natural preservative and flavor enhancer found in citrus fruits. It is widely used in the food industry for its acidic properties. Generally recognized as safe, it can cause tooth enamel erosion if consumed in excess.

Risks

Excessive consumption may lead to tooth enamel erosion.

Benefits

Acts as a natural preservative and enhances flavor.

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Thiamin Mononitrate
Good

Thiamin mononitrate is a form of vitamin B1, essential for energy metabolism and nerve function. It is added to foods to prevent deficiencies. It is water-soluble and generally safe in food amounts.

Benefits

Supports energy metabolism and nerve function.

Riboflavin
Good

Riboflavin, or vitamin B2, is important for energy production and cellular function. It is often added to foods to prevent deficiencies. It is water-soluble and generally safe in food amounts.

Benefits

Supports energy production and cellular function.

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Folic Acid
Good

Folic acid is a synthetic form of folate, a B vitamin crucial for DNA synthesis and cell division. It is added to foods to prevent neural tube defects in developing fetuses. It is water-soluble and generally safe in food amounts.

Benefits

Prevents neural tube defects and supports DNA synthesis and cell division.

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Processing

Group 3 · Processed

Processed Foods

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