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Adjacent to the germ is the endosperm, which contains some trapped water plus soft and hard starch granules that serve as food for the germ when it sprouts. Inside the pericarp is the germ, or seed embryo. The pericarp is the tough outer shell surrounding a popcorn kernel, and the key to what makes it pop. A popcorn kernel is composed of 3 parts: the pericarp, germ, and endosperm. Popcorn is the only grain in the corn family that pops open when exposed to temperatures above 180° C. The most intriguing part of popcorn is the science behind how it pops. One study even claims there are more antioxidants in popcorn than in some fruits and vegetables. Some nutritionists call it a perfect snack food because it is a whole grain, a good source of fiber, and low in fat. In the US, Americans consume as much as 18 billion quarts of popcorn each year, which equates to 56 quarts per person. Popcorn is one of the world’s favorite snack foods.