Popping Corn




Popping Corn: Popcorn Originated in Mexico. Corn (Maize), the largest cereal, grows to 3m+ each plant yielding 1-2 cobs.

The especially hard grains of popcorn explode when heated, as the grains remaining moisture expands.

To cook: Use a deep, heavy pan with a tight-fitting lid! Cook 100g popcorn to 1 tablespoon of oil for 3-4 minutes.

Allergens:  Packed in an area that also handles nuts, peanuts, sesame seeds and gluten.

Nutritional Information:Typical values per 100g Energy(k): 1527 kj Energy(kcal): 365 kcal ,Fat: 4.7g of which saturates: 0.6 g, Carbohydrates: 67 g of which sugars: 0.6 g, Fibre: 7.3 g, Protein: 9.4 g, Salt: 0 g

Storage: Cool and dry, away from direct light and strong odours.

Country of origin: Argentina

See also: Banana Chips

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