Popcorn is a special type of corn grain, generally not edible like other styles of corn like white or yellow corn on the cob. Instead of being eaten off the cob, popcorn is usually stripped from the cob and then heated in a pan until the inside literally breaks through the tough hull, creating fluffy, crunchy kernels. This type of corn is a new world food, and its seeds have been found in archaeological digs that date back several thousands of years.Our product is still on the ear and picked right from the field so you know its fresh!

     Today, popcorn is popular all over the world, with literally hundreds of hybrids available. People are often used to eating this grain either popped in the microwave, or from air poppers. Recent studies have indicated that the powders used in pre-seasoned microwave popcorn, may be unsafe, and trend in designing microwave styles tends now toward developing different butter flavor variants. By itself, popped corn is low in fat and high in dietary fiber. A half a cup (about 100 grams) that is air popped and doesn’t include butter can include 15 grams of dietary fiber. Really, the main reason that popcorn can be viewed as a fatty food is because it is frequently covered in butter, oversalted, and cooked in high fat oils. If you keep it simple, and add just a little salt, you can actually consider popped corn an excellent diet food and a great way to meet your daily needs for dietary fiber.