popcorn
Sign in to savePopcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas. It is commonly eaten salted, buttered, sweetened, or with artificial flavorings.
AI overview
Popcorn is a type of corn kernel that expands and puffs up when heated, creating a popular snack food that can be seasoned with salt, butter, sweetener, or other flavorings. It is one of the oldest snacks known, with evidence of its consumption dating back thousands of years in the Americas.
AI-generated from the Wikipedia summary — may contain errors.
Article
14 sectionsContents
- History
- Popping mechanism
- White versus yellow popcorn
- Cooking methods
- Expansion and yield
- Terminology
- Consumption
- Nutritional value
- Saturated fat
- Phytochemicals
- Health risks
- Other uses
- See also
- References
Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas. It is commonly eaten salted, buttered, sweetened, or with artificial flavorings.
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, to 20 to 50 times its original size, and then cool.