Popcorn contains more concentrated antioxidants than many fruits and vegetables.

A landmark 2012 study led by Dr. Joe Vinson at the University of Scranton revealed that popcorn is a nutritional powerhouse. The research found that the amount of polyphenols in popcorn was up to 300 mg a serving, compared to 114 mg for a serving of sweet corn and 160 mg for all fruits. This is largely due to the low water content of the snack.Polyphenols are plant-based chemicals that help neutralize free radicals, which are unstable molecules that can damage cells and contribute to aging and disease. In most fruits and vegetables, these antioxidants are diluted by the high water content, which often exceeds 90% of the food's weight. Popcorn, however, has a water content of only about 4%, making the antioxidant punch much more dense.The study also highlighted that the hulls of the popcorn—the crunchy bits that get stuck in your teeth—actually contain the highest concentration of polyphenols and fiber. While popcorn should not replace fresh produce because it lacks the essential vitamins like Vitamin C found in fruits, it serves as an excellent whole-grain supplement. To maximize health benefits, researchers recommend air-popping the kernels to avoid the high caloric density of oil and butter.