BUY POPPING CORN
Botanical Name: Zea mays everta
Common Name: Popcorn
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popping corn is a variety of corn kernel, that has the uniqueness of explosively expanding and puffing up when heated.
It can be cooked with butter or oil. It has a crunchy feel and a great taste when eaten.
A popcorn kernel’s strong hull contains the seed’s hard, starchy shell endosperm with 14–20% moisture, which turns to steam as the kernel is heated.
Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, from 20 to 50 times its original size, and then cool.
It can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines
|Calcium, Copper, Iron, Magnesium, Manganese,
Phosphorus, Potassium, Selenium, Sodium, Zinc
- good source of polyphenols, which are antioxidants that have been linked to better blood circulation and digestive health, as well as a potentially lower risk of certain cancers.
- Another health benefit is its high satiety. Because of it’s high fiber content, its low calorie count and its low energy density, it is considered to be a food that can aid in weight loss
- it’s a low-risk snack to start. It’s stable. It’s inexpensive. It’s fairly tasty
Possible uses in food preparation:
1. It is a popular snack food at sporting events
2. As a breakfast cereal by Americans which generally consist of popcorn with milk and a sweetener
3. Popcorn balls (popped kernels stuck together with a sugary “glue”) etc