Corn is native to the Americas and was first used for popping. Biblical accounts of corn is not referring to what we call corn. It referred to a type of wheat, most likely barley as during the translation of the Bible into English, England called wheat ‘corn’.

Not all types of corn can be used to make popcorn. The type that has been specifically cultivated for popcorn is called ‘Zea Mays Averta’ or more commonly called ‘maize’.

Unflavoured popcorn is very nutritious. It is high in fiber, low in calories, fat and sodium. Of course with all the salt, sugar and butter we put on popcorn it looses its nutritious value. A little butter and salt can still make popcorn a wise snack choice however a medium sized bag of movie theater popcorn contains well over the recommended daily value intake of fat.

It is important to note that the American Academy Of Pediatrics recommends not giving children under four years old popcorn as it is among the leading causes of choking deaths in young children.

Here are some popcorn recipes: