The Nutritional Value of Popcorn

Popcorn is a unique cereal grain that pops due to its structure and moisture content. It consists of the endosperm, germ, and pericarp. When heated, the moisture inside turns to steam, causing pressure that makes the kernel pop. Popcorn is a popular snack due to its nutritional value, offering low calories and fiber. Americans consume a significant amount annually, enjoying it plain or with added flavors.

Which part of the popcorn kernel is responsible for providing energy to the germ?

• Hull

• Germ

• Endosperm

• Pericarp

At what temperature range does popcorn typically pop?

• 500 to 600 degrees Fahrenheit

• 400 to 460 degrees Fahrenheit

• 100 to 200 degrees Fahrenheit

• 200 to 300 degrees Fahrenheit

What happens to the starch inside the popcorn kernel when it is heated?

• It remains unchanged

• It evaporates

• It hardens

• It becomes soft like gelatin

How much popcorn does the average American consume per year?

• 51 quarts

• 25 quarts

• 10 quarts

• 75 quarts

What is the calorie content of one cup of air-popped popcorn?

• 50 calories

• 75 calories

• 31 calories

• 100 calories