From the first thanksgiving to the Great Depression, State fairs to the .movies; popcorn has been around. This grain was the first “puffed” breakfast cereal. A wonderful whole grain snack food that is easy to prepare. Stay clear of the microwave varieties for the powdered butter flavorings are very harmful to your health. I prefer the use of a whirly pop with a couple teaspoons of coconut oil. Another good option is an air popper.
There are several commercial classifications of corn. Field corn (also called dent corn or cow corn) is fed to animals. Flour corn is mostly starchy center with a soft hull that allows it to be easily ground into flour or cornmeal. Sweet corn is the kind we eat at the dinner table. Flint corn is usually called Indian corn; its colorful kernels make it highly attractive, and it is used for decoration because it is tough and tasteless. Pod corn is also only used for decoration because each of its kernels has its own separate husk.
About 7 cents a serving $1.25 per lb.1 lb = 3 cups dry = 36 cups popped = 4 cups flour
The only way to “cook” popcorn is by popping it or baking the flour into baked goods.
-Dry-6 months in an air tight container in a cool, dry place. Or freeze indefinitely.
If popcorn is not popping (old maids) place in a quart jar and add 1 tablespoon water, shake well and screw on lid. Shake a couple times throughout the day. On the next day dump onto a towel to absorb surface moisture and store as usual.
-Popped- one day in an airtight container.
-Flour – one week in an airtight container or freeze up to 3 months.
- Pop for snacks, treats and to make decorations
- Use flour for cornbread.
Nutritional Value per 100 g (3.5 oz)
Carbohydrates 74 g
Dietary fiber 13 g
Fat 4 g
Protein 11 g
Thiamin 0.3 mg 21%
Niacin 1.6 mg 8%
Vitamin B6 0.3 mg 14%
Folate 62 mcg 16%
Pantothenic Acid 0.4 mg 4%
Iron 3.0 mg 17%
Magnesium 123 mg 31%
Phosphorus 299 mg 30%
Potassium 274 mg 8%
Zinc 2.7 mg 18%
Copper 0.2 mg 11%
Manganese 1.0 mg 48%