How to make popcorn in the microwave?

How to make popcorn in the microwave?
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It takes approx. 4 minutes to read this article

One of the best evening snacks is popcorn. Kids love it, and adults like to reach for it while watching a movie or reading a book. The fastest way to make popcorn is from the microwave. Unfortunately, the one from the store contains a lot of harmful substances.

How is popcorn made?

Popcorn has been known for a long time. It is assumed that the ancient inhabitants of Mexico discovered this way of processing food. In 19th century America, it was treated as a standard component of meals. It was added to soups (serving as today’s croutons), as well as hot milk (a substitute for breakfast cereal). It was only with time that it began to be refined and various ingredients such as sugar, molasses, and honey were added to it. It then became a movie snack sold in theaters. This custom came to us from America

Popcorn is made by roasting corn kernels. When a high temperature (about 200 °C) is applied to them, they start to swell and eventually pop and turn into a characteristic mushroom. When the processing temperature is above 100 °C, the proteins and starch contained in the corn kernels begin to soften and the water evaporates from them. During this phase, the steam pushes against the corn husk, creating more and more pressure inside. The husk then shoots out, and the inside begins to harden after contact with cool air. Keep in mind that not all corn is suitable for popcorn. In stores, you can easily find products that are designed to make it. They have a higher density of cellulose fibers and much higher endosperm content

A healthier substitute – microwave popcorn

Store-bought popcorn, although it seems like an innocent snack, contains a lot of salt and trans fats, which accumulate in our bodies. They are the most common cause of cardiovascular diseases. Popcorn made at home is a healthier substitute because we know exactly what is in it. It is also easy to calculate its caloric and nutritional values. Moreover, microwave popcorn is not fried in oil. What is needed to prepare it? A few ingredients that everyone has at home. This is a microwave, natural corn kernels (intended for making popcorn), butter, a bowl that you can put in the microwave and a plate. Follow these tips when preparing

  1. Pour the corn kernels into a bowl. They should fill it ⅓ full. The popcorn must have room to grow
  2. Cover the bowl with a glass plate. This is a very important step because otherwise the popped popcorn will spill all over the microwave
  3. If you like your popcorn with butter, place about 50g on the plate at the top. If the dish is flat, you can melt the butter in a saucepan
  4. Now it’s time to prepare the popcorn. Put the whole thing in the microwave, set the device to the highest power, usually it is 800 or 1000W. Popcorn should be ready after 3 minutes. The lower the power of the microwave, the longer the popcorn will take to cook. Watch the popcorn the whole time, the kernels should crack but not burn
  5. Then take out the bowl, add melted butter, salt and other spices to the popcorn. Now you only have to enjoy its taste!

Popcorn and its nutritional value

Some people consider popcorn a very healthy snack, others not so much. The truth is that natural corn kernels are very healthy. They consist mainly of complex carbohydrates, contain no simple sugars, and are very low in fat or sodium. Popcorn without additives such as salt or butter is very low in calories and high in volume. There are about 30 calories in one glass of it

What is more, popcorn is rich in fibre, which supports digestive processes, helps to lose weight and fills you up for a longer time. Its consumption does not result in sudden sugar spikes. Moreover, popcorn without any additives is a source of antioxidants and valuable minerals such as calcium, potassium, selenium and phosphorus. In corn kernels you will find vitamin A, C and B. Keep in mind that eating popcorn with oil, butter and a lot of salt will have the opposite effect. Sodium, or saturated fatty acids lead to obesity and cardiovascular disease

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