Popcorn
Popcorn is the all-American snack and probably one of the healthiest-if it is not popped in oil, drenched in butter, or sprinkled with salt. It is full of dietary fiber low in calories, and free of saturated fat.
Popcorn is one of the ancient grains, said to date back at least 6,000 years. The Incas are known to have used strings of popcorn for their ceremonies. The early settlers popped it as the first breakfast cereal.
What makes popcorn unique is that it contains a very hard hull and about 13 percent internal moisture. With nowhere to go, when the kernel is heated, the moisture becomes steam and... popcorn!
Pop corn comes in many styles- white, yellow , erd , blue, plain, flavored, oil-popped, and air-popped, to name a few. It contains lesss starch than field corn and makes the best corn bread ever.
*For nutritional content and recipes see the book "Those Wonderful Grains," by Chef Brad
Popcorn Tips
Unpopped Popcorn
Instead of corn meal grind your popcorn into flour. What a great way to use up the old corn that no longer pops.
by Chef Brad
Popcorn Usage
Salad |
Soup |
Yeasted Breads |
Pancakes & Pastries |
Cookies & Treats |
Meat Substitutes |
Non-Yeasted Breads and Cakes |
No |
No |
Yes |
Yes |
No |
No |
Yes |
Recipes Containing Popcorn
Anadama Bread
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More Grain
Amaranth
Amaranth, Popped
Barley
Barley Flakes
Barley, Pearled
Buckwheat
Bulgar Wheat
Chia Seeds
Couscous
Farro
Field Corn
Kamut
Kamut Flakes
Kamut, Cracked
Kasha
Kasha, Roasted
Millet
Oat Groats
Oats
Oats, Quick
Oats, Rolled
Oats, Steel Cut
Popcorn
Quinoa, Black
Quinoa, Red
Quinoa, White
Rice, Brown
Rice, White
Rye
Rye Berries
Rye Flakes
Spelt
Teff
Teff Berries
Triticale
Wheat Berries
Wheat, Cracked
Wheat, Durum
Wheat, Red
Wheat, Soft
Wheat, White
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