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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
If stored in an airtight container in a cool, dry place, they can last indefinitely, but they are best used within 1 to 2 years for maximum popping yield.
The most common reason is loss of moisture. Each kernel needs a tiny drop of water inside to turn into steam and explode; if the kernel dries out, it won't pop.
No, freezing is not recommended. The cold, dry environment of a freezer can dry out the moisture inside the kernels, leading to 'old maids' or unpopped kernels.
Yes, corn is naturally gluten-free. However, always check packaging for potential cross-contamination if you have a severe sensitivity.
Look for kernels that are uniform in color, shiny, and free of cracks or visible mold. Premium brands often have a higher 'expansion ratio'.
Yes, you can grind them in a high-speed blender or grain mill to create a coarse cornmeal or fine corn flour for baking.
Generally, 1/2 cup of raw kernels will yield approximately 12 to 15 cups of popped popcorn.
Yes, you can use an air-popper, a brown paper bag in the microwave, or a specialized silicone microwave bowl to pop kernels without any oil.
popcorn kernels is a versatile ingredient found in cuisines around the world. With 365 calories per 100g and 9.4 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 8 recipes featuring popcorn kernels with step-by-step instructions.
Browse recipes →While nothing is exactly like popcorn, you can pop other grains like sorghum, amaranth, or even quinoa, though the 'pops' will be much smaller.