Released August 29, 2008

URBANA, Ill. -- "Whether we are at the movie theater or curled up on the couch watching a movie, popcorn is a favorite snack for all age groups," said Jennifer Fishburn, a University of Illinois Extension horticulture educator. "According to The Popcorn Board, Americans consume 16 billion quarts of popped popcorn annually, approximately 54 quarts per person.

"Fall is the peak period for popcorn sales for home consumption."

Popcorn, she added, is one of the oldest American foods.

"Archeologist excavations in 1948 of the Bat Cave in west-central New Mexico turned up popcorn ears nearly 4,000 years old," she said. "Although popcorn has a long history, it took until 1880 for seed catalogs to include popcorn. Today, most popcorn grown in the United States comes from the Midwestern states, including Illinois."

Today many people probably think popcorn comes only in a microwavable bag. But it can be successfully popped the "old-fashioned way" on the stovetop.

"Popcorn is an economical and versatile treat that is easy on your wallet and waistline," she said.

"While salt and butter are optional, many of us prefer these additions to our popcorn. For added flavor without adding salt or calories, sprinkle warm popcorn with herbs, such as marjoram, thyme, summer savory, basil, rosemary, or sage. Another way to add flavor is with spices, such as garlic, dry mustard, curry, or chili powder."

According to The Popcorn Board, kernels that do not pop are known as "old maids."

"These generally do not have sufficient water contained within the starch to create the buildup of pressure needed to pop the corn," she said. "Popcorn's ability to pop lies in the fact that the kernels contain a small amount of water stored in a circle of soft starch inside the hard outer casing.

"When heated, the water expands, creating pressure within, until eventually the casing gives way and the kernels explode and pop, allowing the water to escape as steam, turning the kernels inside out."

A low-calorie way to prepare popcorn is air popping. One cup of air-popped popcorn contains 31 calories, one gram of protein, six grams of carbohydrate, one gram of fiber, and just a trace of fat.

"Oil-popped popcorn contains about 60 calories," she said. "Popcorn is a whole-grain food, which makes it a complex carbohydrate source that is not only low in calories, but high in fiber."

For more information on popcorn facts, recipes, nutrition information, and growing popcorn, visit The Popcorn Board website (http://www.popcorn.org). The Popcorn Board is a non-profit organization funded by U.S. popcorn processors.

"This fall, enjoy eating popcorn, a snack that tastes great and is good for you," said Fishburn.

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http://www.aces.uiuc.edu/news/stories/news4490.html

Contacts: Jennifer Fishburn (217) 782-4617

Bob Sampson, (217) 244-0225, rsampson@uiuc.edu