Popcorn is a type of corn which explodes and puffs up when it is heated. Popcorn kernels have hard, dry shells, but moist interiors. When heated, the moisture inside boils and converts to steam, increasing interior pressure. This causes the shell to crack open, allowing the inner material to burst out. As the pulp comes out, much of the steam is released, but gas pockets in the pulp cases it to cool and dry puffy.
The American Indians introduced it to the Pilgrim settlers, although adding butter, salt, and other toppings to popcorn came about later on.
Nutrition
In a 100-gram, or 3.5-ounce, serving of air-popped popcorn there is the following (percentages are of the Recommended Daily Intake):[1]
- Vitamin B1 (Thiamin) - 7%
- Vitamin B3 (Niacin) - 12%
- Vitamin B6 (Pyridoxine) - 8%
- Iron - 18%
- Magnesium - 36%
- Phosphorus - 36%
- Potassium - 9%
- Zinc - 21%
- Copper - 13%
- Manganese - 56%
- Fiber - 15 grams (very high)
Calories: 387, including 13 grams of protein, 78 grams of carbohydrates, and 5 grams of fat.