Showing Food Popcorn
| General Information | |||||||||||
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| Name | Popcorn | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Popcorn, or popping corn, is corn (maize) which expands from the kernel and puffs up when heated. Corn is able to pop because, like sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive "pop" results. Some strains of corn are now cultivated specifically as popping corns. [Wikipedia] | ||||||||||
| Primary ID | FOOD00719 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Snack foods | ||||||||||
| Sub-Group | Snack foods | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Popcorn | ||||||||||
| Composition | |||||||||||
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||