When popcorn is air-popped with little butter and little sodium, it is a healthy and nutritious snack for people of all ages. Because popcorn is a starchy whole grain, it is full of carbohydrates and provides the body with healthy nutrients. The corn's "popability," the percentage of popcorn kernels that pop, varies from one variety to another, and is higher when the popcorn is not allowed to dry out too much.
Composition
Popcorn, or zea mays everta, is a type of corn. The three main components of popcorn kernels include the germ, endosperm and pericarp, or hull. These three components are composed mainly of carbohydrate; the pericarp is largely cellulose. Unpopped popcorn is made up of a type A, or cereal starch; when it pops it transforms into an amorphous starch that gives it its fluffiness.
How Popcorn Pops
Water is what makes popcorn actually pop. Water is stored in the soft starch in every kernel. When the kernel is heated, the water heats up, building pressure within the kernel. When the outer surface of a kernel gives way to the water expanding inside, the kernel explodes. The soft starch pops, which turns the kernel inside out and releases steam.
Nutritional Value
While popcorn as a starch is relatively high on the glycemic scale at 79, it is actually low-calorie and low-carb because the popped corn is actually largely air. The nutritional value of popcorn depends on how the popcorn is made. Air-popped popcorn contains 31 calories per cup, and oil-popped popcorn contains 51 calories per cup. Popcorn is naturally low in fat and calories. According to the United States Department of Agriculture's National Nutrient Database, one cup of popcorn contains 6 g of carbohydrates, 1 g of fiber, and 1 g of protein.
Storage
Proper popcorn storage focuses on one factor: moisture. Store popcorn in an airtight container in a cool place. Do not store popcorn in the refrigerator, because the low-moisture air in the fridge will cause the popcorn to dry out too much, and it won't pop.
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