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Corn grits are produced from organic corn - an important agricultural crop. Special varieties of the organic corn, resistant to diseases and pests without the use of pesticides and chemicals, are grown. Corn is one of the most popular cereals in the world and the only one that contains natural gold, which has is beneficial to the functioning of the immune system.
Posted in Groats

The ripe corn cobs contain grains rich in fiber, vitamins, minerals and nutrients. The grits obtained after their crushing and grinding retain all of the beneficial properties of the corn. The grits are not chemically processed - they don't contain GMOs or artificial coloring.  You can recognize this cereal product by its delicate golden color without any unnatural additions.

The clear plastic packaging allows you to see the product and confirm its purity and high quality.  The Euroleaf -  European certificate -  means that the Ecorod corn grits meet the EU's strict requirements for organic products.  The grits are ground to a fine fraction and they cook in a matter of minutes.

Three facts about organic corn grits:

  1. Crushed corn contains a lot of fiber, which helps to improve digestion and lose weight. The content of calcium, potassium, nickel, copper, iron, phosphorus and magnesium prevents the development of cardiovascular and oncological diseases, atherosclerosis and anemia.
  2. Due to the large amount of B vitamins, corn grits have an antidepressant effect. Their delicate texture and pleasant taste give a feeling of fullness and leave you in a good mood.
  3. Organic corn grits are considered low-allergenic because they are gluten-free. They can be included in the diet even for young children.
Nutrition value
Calories 325 kcal
Proteins 8,3 g
Fats 1,2 g
Carbohydrates 75,0 g
Dietary fibres 4,8 g
Water 14  g
Mono- and disaccharides 1,2 g
Starch 69,6 g
Ash 0,7 g
Saturated fatty acids 0,2 g
Vitamins
Vitamin PP 1,1 mg
Vitamin E 2,7  mg
Vitamin B1 (thiamine) 0,13  mg
Vitamin B2 (riboflavin) 0,06  mg
Vitamin B5 (pantothenic acid) 0,5  mg
Vitamin B6 (pyridoxine) 0,36  mg
Vitamin B9 (folic acid) 24  mcg
Vitamin E (tocopherol) 0,7  mg
Vitamin PP (B3, niacin equivalent) 2,1  mg
Macroelements
Calcium 20  mg
Magnesium 30  mg
Sodium 7 mg
Potassium 280 mg
Phosphorus 109  mg
Sulphur 63  mg
Microelements
Iron 2,7  mg
Zinc 0,5  mg
Copper 210  mcg
Manganese 0,4  mg
Chromium 22,7  mcg
Boron 215  mcg
Molybdenum 11,6  mcg
Cobalt 4,5  mcg
Nickel 23,4  mcg
Titanium 27  mcg

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type. It is impossible to foresee all the factors, so these values are average and indicative only. 

Healthy Recipes with Organic Corn Grits

cornporridg
Banosh
Ingredients:200 g of finely ground corn grits, 300 ml of sour cream, 200 ml of water or cream, 50-100 g of feta cheese, 100 g of fresh lard («salo») or bacon, and add salt, black pepper to taste.
Preparation:Combine the sour cream and cream in a saucepan, heat at a low temperature and bring to a boil. Add the organic corn grits, season with salt and pepper to taste, and cook for 5-10 minutes, stirring constantly with a wooden spoon. When the corn grits are completely boiled and soft, remove the dish from the stove and leave it covered. Meanwhile, cut the lard or bacon into small pieces and fry them in a dry skillet over medium heat until golden brown. Put the prepared corn porridge on plates, and sprinkle with grated cheese on the toasted bacon or bacon.
 polenta
Italian polenta with oranges
Ingredients:300 g of finely ground corn grits, 4 eggs, 100 g of cane sugar, 2 tsp vanilla sugar, 10 g ginger, 2 oranges.
Cooking:Rinse the organic corn grits and place in a pot of boiling water. Cook for 5-10 minutes, stirring constantly with a wooden spoon. When the porridge is cooked, place in a deep plate and let it completely cool. Add shredded ginger, cane sugar, and vanilla to taste. Then beat the eggs into the corn mass and mix well. Pour it into a dish covered with olive oil and bake in the oven for 45 minutes at 180 degrees. In the meantime, cut the oranges horizontally into 0.5 cm thick round slices and send them to a dry skillet. Sprinkle with sugar on top, add water and caramelize it over medium heat. Remove the ready-made polenta from the oven, decrate with the orange slices, and pour the hot caramel on top.