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Amazonas Imports, ANDEAN POP CORN

Popcorn, Peanuts, Seeds & Related Snacks Amazonas Imports, Inc. Branded
286 Calories
3.6g Protein
62.5g Carbs
2.7g Fat
7.1g Fiber
Nutrition Facts
Serving Size 100 g
Calories 286
% Daily Value*
Total Fat 2.7g 3%
Saturated Fat 0.9g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 62.5g 23%
Dietary Fiber 7.1g 25%
Total Sugars 1.8g
Protein 3.6g 7%
Vitamin D 0mcg 0%
Calcium 0mg 0%
Iron 1.9mg 11%
Potassium 0mg 0%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Macronutrients

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Protein 3.6g 5%
Carbs 62.5g 91%
Fat 2.7g 4%

Vitamins

Nutrient Amount % DV
Vitamin C, total ascorbic acid 4.3 MG 5%

Minerals

Nutrient Amount % DV
Calcium, Ca 0 MG 0%
Iron, Fe 1.9 MG 11%
Sodium, Na 18 MG 1%

Nutrition Highlights

  • Very low in fat (2.7g per 100g).
  • High in dietary fiber (7.1g per 100g), supporting digestive health.

About ANDEAN POP CORN

Amazonas Andean Pop Corn from Amazonas Imports is a single-ingredient product made from chulpe corn — a traditional Andean corn variety used for toasting and popping in South American cuisine. Per 100g (unpopped), it provides 286 calories, 3.6g protein, 62.5g carbohydrates, 2.7g fat, and 7.1g fiber. Chulpe corn has larger, denser kernels than conventional popcorn and is traditionally roasted for cancha, the crunchy Peruvian bar snack. When prepared, it produces a heartier, crunchier result than typical popcorn. No additives are present. Suitable for vegan and vegetarian diets. Naturally gluten-free. A specialty ingredient for South American-inspired cooking.

Ingredients

CHULPE CORN

Dietary Information

ANDEAN POP CORN is considered low-fat, high-fiber, making it a suitable choice for various dietary plans.

Calorie Breakdown

At 286 calories per 100 grams, ANDEAN POP CORN gets 5% of its calories from protein, 87% from carbohydrates, and 8% from fat. This is moderately high, similar to many cooked grains and dairy products.

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