Grits, with cheese, no added fat vs. Masa harina, cooked vs. Hominy, cooked
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Grits, with cheese, no added fat has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | Grits, with cheese, no added fat | Masa harina, cooked | Hominy, cooked |
|---|---|---|---|
| Protein | 3.6 G | 2.3 G | 1.4 G |
| Total lipid (fat) | 3.9 G | 0.99 G | 2.9 G |
| Carbohydrate, by difference | 11.5 G | 20.5 G | 13.8 G |
| Energy | 97 KCAL | 97 KCAL | 88 KCAL |
| Total Sugars | 0.12 G | 0.43 G | 1.5 G |
| Fiber, total dietary | 0.7 G | 1.7 G | 2.4 G |
| Calcium, Ca | 80 MG | 44 MG | 10 MG |
| Iron, Fe | 0.43 MG | 1.3 MG | 0.6 MG |
| Potassium, K | 27 MG | 70 MG | 9 MG |
| Sodium, Na | 134 MG | 283 MG | 501 MG |
| Cholesterol | 11 MG | 0 MG | 4 MG |
| Fatty acids, total saturated | 2.1 G | 0.14 G | 1 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.