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    My word. We couldn’t find what you’re looking for. But when in doubt, we always recommend ‘Candy.’

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    Dietary Information:

    • Organic
    • Peanut Free
    • Vegan
    • Gluten-Free
    • Dairy Free
    • Non GMO

    Ingredients:

    [ing]

    Directions for Use:

    [dir]

    Allergens:

    [algn]

    Usage Tips:

    [use]

    Storage Tips:

    [store]

    Points of Interest:

    [poi]

    Other:

    [other]

    Nutrition Facts

    Serving Size [servingsize]

    Amount % Daily Value
    Calories [cal]
    Fat [fat] g [fatP] %
    Saturated [satFat] g
    + Trans / trans [tranFat] g
    [totalFatP] %
    Cholesterol [chol] mg [cholP] %
    Sodium [sodium] mg [sodiumP] %
    Carbohydrate [carbs] g [carbsP] %
    Fibre [fibre] g [fibreP] %
    Sugars [sugar] g
    Sugar Alcohol 0 g
    Protein [protein] g
    Vitamin A [vitAP] %
    Vitamin C [vitCP] %
    Calcium [calciumP] %
    Iron [ironP] %

    White Popping Corn

    White Popping Corn

    000011

    white popcorn is virtually hulless, which makes it more pleasant for some people to eat than the original yellow variety. each kernel contains a small amount of moisture inside a soft circle of starch. the soft starch is surrounded by the kernel's hard outer surface. as the kernel heats up, the water begins to expand. the resulting pressure builds up against the hard starch. eventually this hard surface explodes, turning the kernel inside out. corn is actually a grass native to north america. it has been a relatively inexpensive snack for many years, gaining enormous popularity from the late 1800's through the great depression.

    Storage:

    popcorn kernels are best stored in airtight containers, glass or plastic to avoid moisture loss. avoid the refrigerator as this can dry out the kernels.

    Point of Interest:

    popcorn is the product of a small-scale explosion. it’s true! popcorn kernels contain moisture. when that kernel is heated to about 400 degrees, the moisture turns to steam, expands and tries to escape. when there is enough pressure built up through the kernel’s hard outer shell, we hear the pop of the kernel-explosion. the kernel turns itself inside out, and that’s the part we eat.

    not only is popcorn a great whole grain, but it is also cholesterol-free, sugar-free and high in fibre. because popcorn is great tasting and a filling snack, it is perfect for in between meals.

    Extra Information:

    white popcorn is virtually hulless, which makes it more pleasant for some people to eat than the original yellow variety. each kernel contains a small amount of moisture inside a soft circle of starch. the soft starch is surrounded by the kernel's hard outer surface. as the kernel heats up, the water begins to expand. the resulting pressure builds up against the hard starch. eventually this hard surface explodes, turning the kernel inside out. corn is actually a grass native to north america. it has been a relatively inexpensive snack for many years, gaining enormous popularity from the late 1800's through the great depression.

    Nutrition Facts
    Valeur nutritive

    Serving Size 3 tbsp (36 g)
    Portion 3 tbsp (36 g)

    % Daily Value
    % valeur quotidienne
    Calories / Calories 140
    Fat / Lipides 1.5 g 2 %
    Saturated / satures 0 g
    + Trans / trans 0 g
    0 %
    Cholesterol / Cholesterol 0 g 0 %
    Sodium / Sodium 0 mg 0 %
    Carbohydrate / Glucides 28 g 9 %
    Fibre / Fibres 5 g 20 %
    Sugars/ Sucres 0 g
    Sugar Alcohol/ Polyalcool 0 g
    Protein / Proteines 4 g
    Vitamin A / Vitamine A 0 %
    Vitamin C / Vitamine C 0 %
    Calcium / Calcium 0 %
    Iron / Fer 6 %

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