A group of American scientists began to promote popcorn after discovering that the shell of popcorn, which tends to get stuck between the teeth, is a better source of antioxidants than fruits and nuts. vegetables.
By studying popcorn closely, researchers at the University of Scranton, Pennsylvania, discovered that the shell of the popcorn had a high polyphenol and fiber content.
The low water content of popcorn compared to fruits and vegetables has something to do with it. Indeed, in fruits and vegetables, polyphenols are diluted in 90% of water, while popcorn contains only about 4% of water, according to the researchers, who expressed themselves during a American Chemical Society National Symposium in San Diego, March 25.
The researchers compared the polyphenol content in popcorn and (non-popped) corn to that in fruit. Verdict: in equal portions, popcorn contains up to 300 mg of polyphenols, corn 114 mg and all fruits display 160 mg of polyphenols.
"These hulls deserve more respect," concluded one of the study's authors in a press release. "These are nutritious gold mines."
There are still a few principles to follow in order not to turn this healthy snack into a nutritious nightmare: avoid cooking your popcorn in oil, adding a plate of butter or emptying your salt shaker.
The best way to cook it is to use a popcorn blower.
The other cooking methods, in a pan covered with a little oil or in the microwave, produce a popcorn with double the calories.
The study also doesn't mean replacing all fresh fruits and vegetables with popcorn, since the snack can't provide the vitamins and nutrients they contain.
Popcorn can, however, provide more than 70% of the recommended daily allowance for whole grains, and therefore make up for the nutritional deficiencies of people who eat too little.
Note that in 2008, researchers established a link between particularly high incidences of lung disease and the fake butter that accompanies popcorn to be cooked in the microwave. Workers in popcorn factories, for example, were at increased risk of developing respiratory illnesses from exposure to diacetyl, the ingredient that gives artificial butter its flavor.
Source: http://www.cyberpresse.ca/vivre/sante/n ... cancer.php
in ecstasy before "science" ...
