popcorn

Also known as popping corn, popped corn, pop-corn, popcorns, popped popcorn

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.

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.

Wikidata facts

Image: Popcorn 9.jpg

Show 4 more facts

Commons category: Popcorn
Commons gallery: Popcorn
Unicode character: 🍿
hashtag: popcorn

Sources (7)

via Wikidata · CC0

~19 min read

Article

14 sections

Contents

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

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.