Type of corn with hard kernels that swell up and burst open with a pop when heated. Types of popcorn include more rounded pearl popcorn and elongated rice popcorn. Both types are available in a rainbow of colors including red ("strawberry" popcorn), blue ("Mini Blue"), pink, yellow, and multi-colored kernels (e.g. "Cutie-Pops"). Popcorn plants grow from 3 feet tall (“Tom Thumb”) to 8 feet (“Ruby Red.”).
Popcorn eaters get 250% more whole grains in their diet than people who don’t eat popcorn. Three cups of popped popcorn (from popping 1 heaping tablespoon) equals one out of three recommended servings of whole grains, and is about 105 calories - if no butter is added.
Popcorn aroma and volatiles include dimethyl sulfide, dimethyl di- and trisulfides, 3-methylindole (skatole), α- and β-ionones, 2-methyl-3-hydroxypyran-4-one (maltol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-4-hydroxy-3(2H)-furanone (norfuraneol), geranyl acetone, and others. Hydrogen sulfide is a major component of the volatiles emitted during popping.
Popcorn eaters get 250% more whole grains in their diet than people who don’t eat popcorn. Three cups of popped popcorn (from popping 1 heaping tablespoon) equals one out of three recommended servings of whole grains, and is about 105 calories - if no butter is added.
Popcorn aroma and volatiles include dimethyl sulfide, dimethyl di- and trisulfides, 3-methylindole (skatole), α- and β-ionones, 2-methyl-3-hydroxypyran-4-one (maltol), 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 5-methyl-4-hydroxy-3(2H)-furanone (norfuraneol), geranyl acetone, and others. Hydrogen sulfide is a major component of the volatiles emitted during popping.
