Popcorn, also known as popping corn, is a type of corn (maize, Zea mays var. everta) that expands from the kernel and puffs up when heated. Corn is able to pop because, like, sorghum, quinoa and millet, its kernels have a hard moisture-sealed hull and a dense starchy interior. This allows pressure to build inside the kernel until an explosive “pop” result. Some strains of corn are now cultivated specifically as popping corns.
Depending on how it is prepared and cooked, some consider it to be a health food while others caution against it for a variety of reasons. Popcorn is commonly eaten in movie theaters. This snack is usually served salted or sweetened.
Popcorn is naturally high in dietary fiber, low in calories and fat, and free of sugar and sodium. This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and/or sodium.