Popcorn can be made with shortening, butter, corn oil, and coconut oil.

Popcorn made with shortening has the characteristics of soft texture and large size.

Popcorn made with butter has the characteristics of bright color and rich fragrance.

If the above two oils are not available, you can also choose to use corn oil instead.

But in terms of health, it is better to use coconut oil to make popcorn, because coconut oil does not have trans fatty acids, so it is more suitable.

Coconut oil has a unique mellow aroma and a sweet aftertaste. It is very nutritious. It is rich in lauric acid, medium chain fatty acids, linoleic acid, vitamin E, low in calories, 0 trans fatty acids, 0 cholesterol, and more. species of amino acids.

Lauric acid

Another rich natural source of this acid, one of the important ingredients in breast milk, lauric acid protects babies from harmful bacteria and has an effect on harmful microorganisms. Deadly, but harmless to humans.

Medium-chain fatty acids

Exist in the form of triglycerides in our daily intake of food. They are highly absorbable. Compared with long-chain triglycerides, medium-chain triglycerides Easier to digest and absorb, less likely to accumulate fat in the body.

Linoleic acid

It has the functions of lowering blood lipids, softening blood vessels, lowering blood pressure, and promoting microcirculation. It is known as a "vascular scavenger" and has the ability to prevent and treat atherosclerosis and heart disease. Health benefits of vascular diseases.

When coconut oil meets popcorn = delicious popcorn without trans fatty acids

When coconut oil from Hainan meets corn kernels from Xinjiang, their combination produces Popcorn tastes better! Crispier! More nutritious! Popcorn will absorb vitamin C, vitamin E and various amino acids in coconut oil, making the popcorn more nutritious.