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Popcorn is a universal snack, enjoyed not only for its wholesome flavor but also for its nutritional value. Americans eat 18 billion quarts of popped corn annually, which is about 56 quarts per person. Popcorn is a type of flint corn, also known as Indian corn. Nearly all the world's supply is grown in the Midwest. Popcorn comes from the kernels. The kernels have three main components, all of which combined with a bit of water create the little explosion that we know of as popcorn.
Endosperm
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Most of the kernel's mass is the endosperm. The endosperm is where starch is stored to provide energy and also protein for the germinating seed. As corn dries in the field before it is harvested, moisture causes the soft endosperm to cave in and form a dent in the top of the kernel. The dent is a sign that the popcorn is mature.
Pericarp
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The pericarp is the tough outermost layer of the kernel that protects it from breaking down. Made of cellulose, or plant sugar, its function is to resist water and repel insects and bacteria. The pericarp, or hull, is the colored part of the kernel, usually white or yellow, but red and black are common as well.
Germ
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The germ, or embryo, is the smallest and only living part of the popcorn kernel. It contains the necessary genetic qualities: vitamins, minerals and enzymes for each kernel to grow as a seed and become a corn plant. About 25 percent of the germ consists of oil.
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