Whether we’re at the theater or curled up on
the couch watching a movie at home, popcorn is our favorite snack. Snacking
may be the American way of life, but healthful choices can provide the body
with the nutrients we need to keep us moving.
According to the Popcorn Board, a nonprofit
organization funded by U.S. popcorn processors, Americans consume 17
billion quarts of popped popcorn annually — more than 50 quarts per
person. The peak period for popcorn sales for home consumption is the fall,
but sales remain fairly high throughout the winter months. How long has popcorn been around? Popcorn is one of
the oldest American foods. A 1948 archaeological excavation of Bat Cave, in
west-central New Mexico, turned up popcorn ears nearly 5,600 years old.
American Indians used popcorn as a food, for decoration, and for ceremonial
purposes. Although popcorn has a long history, it was 1880 before American
seed catalogs included popcorn. The invention of the microwave has made many of us
forget the old-fashioned way of popping corn, on the stovetop. But
preparing it the old-fashioned way makes it easier to experiment with
flavors without having to add salt or calories. Try sprinkling an herb,
such as marjoram, thyme, summer savory, basil, rosemary, or sage, over warm
popcorn. Spices are another way to add flavor; try garlic, dry mustard,
curry, or chili powder. Where does the “pop” in popcorn come
from? Each kernel contains a small amount of water, held in a bit of soft
starch inside the hard outer casing. When the kernel is heated, the water
expands, creating pressure within and eventually causing the casing to give
way. The kernels explode and pop, allowing the water to escape as steam and
turning the kernels inside out. Many people know kernels that do not pop as
“old maids.”
If you’re looking for a low-calorie snack, try
air-popped popcorn. One cup of air-popped popcorn contains 31 calories, 1
gram of protein, 6 grams of carbohydrate, 1 gram of fiber, and just a trace
of fat. Oil-popped popcorn contains about 55 calories. Popcorn is a
whole-grain food, which makes it a high-quality source of carbohydrate that
is not only low in calories but also high in fiber. Much of the information in this column was gleaned
from www.popcorn.org, the Web site of the Popcorn Board. Check out the site
for additional popcorn-related facts, including tips on how to grow
popcorn.
Unpleasant plants
Itching to get out in your garden? Well, don’t
make any rash decisions until you attend “Unpleasant Plants,” a
presentation by Springfield dermatologist Larry M. Newell, M.D., hosted by
the University of Illinois Extension.
Newell will give a slide presentation and lead a
discussion about plants that cause skin reactions at 10 a.m. Wednesday,
Nov. 9, at the U of I Extension Building, on the Illinois State
Fairgrounds. To reserve a seat, call 217-782-4617.
This article appears in Nov 3-9, 2005.
