You'll love our organic Argentinian-grown popcorn. The perfect low-calorie/high-fibre snack!
Popcorn is high in fibre, and contains the following trace minerals: Manganese (15%), Magnesium (11%), Zinc (9%), Copper (9%), Phosphorus (8%), Thiamine (8%), Iron (6%).
Below is a full breakdown of all macro and micronutrients:
When it comes to making the perfect popcorn, the ultimate goal is to pop as many kernels as possible without burning them.
A popcorn popper simplifies the process, but we prefer the stovetop method outlined below:
- Heat 2-3 tablespoons of coconut oil in a saucepan
- Place 3-4 kernels of popcorn into the pan, waiting for the kernels to pop
- Add 1/4-1/3 cup of popcorn kernels evenly to the pan
- Cover pan while removing from the burner for 30 seconds
- Place pan back on the burner, moving forwards and backward until the kernels begin to pop
- Remove pan from the burner when there are 2-3 seconds between each kernel popping.
- Dump the popcorn into a bowl and add your favourite toppings!
Here are some great ingredients you can add for more flavour:
- Garlic salt
- Parmesan cheese
- Maple syrup
- Chili powder
Popcorn Fun Facts
- 1/4 cup of contains 400 kernels!
- North America consumes over 20 Billion quarts of popcorn annually
- Nebraska, USA is the largest grower in North America
- Popcorn kernels pop at 347 degrees Fahrenheit
- Popcorn is over 5000 years old!
Q: Does popcorn contain gluten?
A: No, it is 100% gluten-free!
Q: I heard most corn is GMO is this true?
A: The majority of conventional corn is genetically modified. Fortunately, all certified organic foods are not GMO.
Q: Can you eat popcorn without popping it?
A: Technically you could rehydrate the kernel and eat them, however, this isn't common practice.
Q: Can you prepare popcorn without a popcorn maker?
A: Yes! We have instructions further up on the page that outline how to prepare popcorn on a stove.
|Allergens||Packaged in the same facility as peanuts and tree nuts.|
|Country of Origin||Argentina|