Pipoca

Pipoca is the term used in Portuguese for popcorn, a snack made from kernels of the maize cultivar Zea mays var. everta. The kernels contain a small amount of water inside a hard pericarp. When heated, the moisture turns to steam, the pressure causes the starch to gelatinize, and the kernel explodes into a light, fluffy puff.

Popcorn can be prepared by several methods. The most common are stovetop popping in oil or butter, popping in microwave popcorn bags, and using dedicated air poppers. Successful popping depends on kernel moisture and even heating; older or poorly stored kernels may remain unpopped.

Most commonly the popped kernels are pale and white or yellow, but there are also colored varieties. Flavors range from salted or buttered to sweet coatings such as caramel, cheese, or chili. In many places popcorn is a social snack, especially at cinemas or gatherings.

Nutrition-wise, popcorn is a whole grain and naturally low in fat and calories when prepared without added fats. A cup of air-popped popcorn provides about 30 calories and roughly 1 g of fiber; adding oil, butter, or sugar increases the energy and fat content.

Historically, evidence shows that Indigenous peoples of the Americas consumed popcorn for thousands of years. Archaeological finds include popped kernels and other remains in North and South America. Popcorn was later exported worldwide and became widespread in the 20th century with mass production and microwave technology.