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Buttery salty popcorn
CALORIES
GI
POTASSIUM
FIBER
1 cup (medium) of Buttery salty popcorn (10 g) has 54 calories. That works out to 535 calories per 100 g. It contains 5.5 g of carbs, 0.8 g of protein, 3.2 g of fat and 0.9 g of fiber. Its 110 mg of Sodium covers 5% of the Daily Value. Its glycemic index is 72 (high), so it raises blood sugar quickly.
Buttery salty popcorn is made by heating dried corn kernels until they burst, then coating the fluffy pieces with butter or another fat and salt. It is a familiar snack at cinemas and at home, where it is often made on the stovetop or in a popcorn maker.
The popped kernels are light and crisp, with a rich, savoury coating; they are usually eaten by the handful from a shared bowl during a film or as a casual snack. Popcorn provides fibre, but the added fat makes this version energy-dense: it contains 535 calories per 100 g. For a lighter bowl, use less butter and salt, or serve a modest portion alongside fresh fruit.
Selected: 100 g
535
KCAL / 100G
Carbs
54.7g
· 20% DV
Protein
7.6g
· 15% DV
Fat
32.2g
· 41% DV
Fiber
8.6g
· 31% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 6% · Fat 53%
Vitamins
Vitamin A
120µg · 13% DV
B3
2.1mg · 13% DV
B1
0.12mg · 10% DV
B2
0.13mg · 10% DV
Minerals
Sodium
1100mg · 48% DV
Phosphorus
210mg · 30% DV
Magnesium
77mg · 18% DV
Iron
2mg · 11% DV
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 535 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
14.8g
MONOUNSATURATED
9.6g
POLYUNSATURATED
7.3g
Omega 6:3 ratio 144:1
Above the ideal 4:1 (144:1).
To make buttery salty popcorn, add a thin layer of oil to a lidded pot, then add popcorn kernels in a single layer. Shake the pot occasionally as they pop; when the pops slow, remove it from the heat and toss with melted butter and salt.
Kernels in buttery salty popcorn may stay unpopped if their outer shells are cracked or they have dried out. Popping relies on moisture trapped inside each kernel turning to steam, so store kernels in an airtight container and heat them evenly.
Buttery salty popcorn stays crisp when steam can escape and the cooled popcorn is kept away from moisture. Leave the pot lid slightly ajar after popping, spread the popcorn out to cool, then store it in an airtight container.
For evenly coated buttery salty popcorn, drizzle melted butter in a thin stream while tossing the popcorn. Add it gradually rather than pouring it all in one spot, then sprinkle on fine salt so it sticks more evenly.
Yes, you can make buttery salty popcorn in a microwave by popping plain kernels in a microwave-safe covered bowl or paper bag, then adding melted butter and salt. Stop when the pops become several seconds apart to avoid scorching.
Buttery salty popcorn turns chewy when moisture gets trapped in the bowl or storage container. Butter can also make it soften if added heavily; let steam escape after popping and eat it soon after seasoning for the crispest texture.
Store buttery salty popcorn only after it has cooled, in an airtight container in a cool, dry place. Humidity quickly softens it, and refrigeration can introduce moisture. Discard it if the butter smells rancid or the popcorn tastes stale.
Buttery salty popcorn provides fiber, but butter adds saturated fat and salt adds sodium. For a lighter snack, make it at home with less butter and salt, and serve a portion in a bowl instead of eating from a large container.
Buttery salty popcorn does not cause weight gain by itself, but large or frequent servings can add substantially to your overall intake. Butter makes it more energy-dense, so measure out a bowl rather than grazing from a big batch.
Buttery salty popcorn works well on its own for a movie snack; serve it with water or another unsweetened drink. Fresh fruit can balance its rich, salty taste, while adding salty dips can make the snack even saltier.
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Nutrition data compiled from USDA FoodData Central and scientific sources.