Nutrition & Storage
Nutritional density, natural gluten-free purity, allergen safety, and commercial warehouse preservation protocols.
Nutritional Profile (Per 100g Serving)
| Nutrient | Standard Value | Daily Value (% DV) | Functional Food Property |
|---|---|---|---|
| Energy 362 kcal (1515 kJ) | 18% DV | Sustained complex carbohydrate release | |
| Total Carbohydrates 79.5 g | 29% DV | Optimal amylose/amylopectin ratio for extrusion | |
| Dietary Fiber 2.2 g | 8% DV | Gentle, soluble & insoluble corn roughage | |
| Protein (Zein) 8.2 g | 16% DV | Pure plant protein with zero wheat gluten | |
| Total Fat (Degermed) 0.85 g (≤ 1.0%) | 1% DV | Guarantees long shelf stability without oxidation | |
| Iron (Fe) 1.8 mg | 10% DV | Crucial for hemoglobin and metabolic vitality | |
| Thiamine (Vit B1) 0.28 mg | 23% DV | Cellular energy production cofactor | |
| Gluten Content < 5 ppm (ND) | 0% (Celiac Safe) | Certified Celiac Safe by FSSAI & Codex Alimentarius |
Packaging & Industrial Storage Guidelines
Because dry corn grits have undergone mechanical degermination (removing 95%+ of the oil-rich germ), their shelf stability is substantially superior to whole grain maize. However, adhering to environmental protocols ensures peak gelatinization efficiency:
Grits leave precision dry mills at 12.0% – 13.5% moisture. Warehouses must maintain relative humidity below 65% to prevent water uptake, fungal growth, or clumped feed lines.
Store in a cool, well-ventilated dry warehouse below 25°C (77°F). Bags should be kept off concrete floors on clean wooden/plastic pallets away from direct solar UV radiation.
Unopened original bags possess a proven shelf life of 12 to 24 months. Implement strict FIFO (First-In, First-Out) inventory rotation to maximize production consistency.