Popcorn is a type of corn with kernels that burst when heated. A small amount of moisture within the hard kernel turns to steam, causing the kernel to explode. Popcorn flavor is enhanced to individual tastes with the addition of salt and butter. Popcorn is a whole grain maize product. It resembles corn-on-the-cob in appearance and cultivation, although only popcorn kernels have the ability to pop.
Popcorn contains antioxidants and also rich source of fiber. The whole grain crop is a good choice for those on a diet and cut calories. One of butter-free popcorn contains less than 40 calories.
Popcorn, like all six types of corn, is a cereal grain and originates from a wild grass. Its scientific name is Zea mays everta, and it is the only type of corn to actually pop.
Seven types of popular varieties of Popcorn: Carousel, Glass Gem, Heirloom Popcorn, Heirloom, Strawberry, Robust Yellow Hulles Hybrid, Shaman’s Blue, Snow Puff
*The endosperm is made up of soft and hard starch granules. The endosperm alone represents more than 80% of the dry kernel.
*The endosperm is always white or yellow in color and is a carbohydrate. The function of the starch is to provide energy for the living part of the kernel, more commonly known as the "germ" or "embryo."
*The outer hull of the kernel is the pericarp, which is made of cellulose. It is the tough outer shell surrounding a popcorn kernel, and the key to what makes it pop.
Popcorn grows best in soil that is well-drained and well-supplied with organic matter, with a pH of 5.8 to 7.0. Popcorn seeds are planted in the late spring once the soil has warmed. If planting occurs too early in the spring, seeds can easily rot away or struggle to germinate. Good pollination is a big key to success for a popcorn crop.
Popcorn (Zea mays everta)
