DescriptionPopcorn*
This corn is specific kind of maize that has the optimum moisture for popcorn. The popping of the maize takes place when the moisture and the oils in the grain are heating up. Because of this, the pressure increases until the skin snaps.
This corn is specific kind of maize that has the optimal moisture for popcorn. The popping of the maize takes place when the moisture and the oils in the grain are heating up. Because of this, the pressure increases until the skin snaps. The starch in the grain then expands quickly, giving you the familiar foamy structure. You can make the popcorn in a thick-bottomed pan. Put a layer of corn grains in a good preheated pan, and put the lid on it. Lower the temperature as soon as you hear the first grains boil. Shake the pan once in a while to prevent the corn from burning. when there is no more noise coming out of the pan, that means your popcorn is ready!
| Nutritional value for 100 gr | ||
|---|---|---|
| Energy (kj) | 1578 | g |
| Energy (kcal) | 374 | g |
| Total carbohydrates | 63 | g |
| Of which sugars | 1 | g |
| Total fat | 5 | g |
| Of which saturated fat | 1 | g |
| Protein | 13 | g |
| Dietary fibre | 15 | g |
| Sodium | 8 | Mg |
