When making popcorn, the heat is very important. Too low temperature will lead to too much water in popcorn, which will lead to soft taste of popcorn. If the temperature is too high, popcorn will be too hard and not delicious.
The raw material of popcorn is corn, and the vitamin content in corn is very high, which is 5- 10 times that of rice and wheat. Among all staple foods, corn has the highest nutritional value and health care function. High-nutrient substances such as riboflavin contained in corn are very beneficial to human body. It is worth noting that the nutritional value of special corn is higher than that of ordinary corn, and the nutritional components such as water, active substances and vitamins of fresh corn are also much higher than those of old corn.