Popcorn Whole Grain
POPCORN – Nutritional Profile
The nutritional value of popcorn is much debated. Its nutritional profile is significantly affected by how the popcorn is made and served. A single cup sized serving of popcorn can contain anywhere between 31 and 83 calories. The additional calories come when the corn is pooped with butter and served with a sweet topping.
It’s fat content can contain as much as 19g of fat for a three cup portion and between 270 and 330mg of salt. Popcorn also contains about 20g of carbohydrate in a single cup serving with between 1g of protein and approximately 1% of the recommended daily allowance of iron., calcium 1mg, iron 0.26mg, magnesium 12mg, phosphorous 29mg and zinc 0.25mg
Thiamine (vit B1) 8mcg, riboflavin (vit b2) 8mcg and vitamin K 0,1 mg
POPCORN – Health Benefits
The true health benefits of eating pop corn, which is a whole grain, can be masked considerably by the way that it is eaten. Commercially produced popcorn is usually sold with extremely high levels of fat, salt and sugar. To see the greatest health benefit from popcorn, which is otherwise healthy, foodstuff it is best prepared at home so that care can be taken about how it is served.
This 100 percent wholegrain contains insoluble fibre which is good for preventing arteriosclerosis. Fibre, when it is in the colon, absorbs LDL (less desirable) cholesterol whilst allowing HDL (desirable) cholesterol to pass into the bloodstream. LDL cholesterol in the blood can bind to the walls of arteries and lead to increased risk of stroke while HDL cholesterol is responsible for keeping artery walls flexible which sees blood pressure kept low.
The fibre also absorbs toxins in the colon which stops them coming into contact with the wall of the colon and causing inflammation. This inflammation can be an early stage in the process of developing colon cancer.
Popcorn also contains high levels of anti-oxidants that further reduce inflammation by dealing with free radicals and also strengthen the immune system.
POPCORN – Product History
Popping corn (or popcorn as it is known) is a variety of maize that contains sufficient water to expand the corn when it is heated. The expanded corn then bursts out of the hull to reveal the dense starch interior.
Today popcorn is produced from varieties of maize that are specifically grown for their popping qualities.
The particular technique that is used to produce the corn will significantly affect the nutritional profile with air popped corn being the healthiest.
Popcorn is listed by the American Academy of Paediatrics as being unsuitable for children under 4 because of a risk of choking and because microwaveable popcorn frequently has as butter flavouring called diacetyl that has been shown to cause respiratory complaints in some young children.