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Medium Long Eggplant Seeds  - 2

Medium Long Eggplant Seeds

Fiyat €1,95 (SKU: VE 29 (1g))
,
5/ 5
<h2><strong>Medium Long Eggplant Seeds Domestic (Aubergine)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 200 seeds (1g).</strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"><tbody><tr><td colspan="2"> <p align="center"><span style="color:#008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">102 kJ (24 kcal)</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">5.7 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.35 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">3.4 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.19 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">1.01 g</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.039 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.037 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.649 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.281 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.084 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">22 μg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.2 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">9 mg (1%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.24 mg (2%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">14 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.25 mg (12%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color:#008000;">25 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">230 mg (5%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.16 mg (2%)</span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;">Percentages are relative to</span><br /><span style="color:#008000;">US recommendations for adults.</span><br /><span style="color:#008000;">Source: USDA Nutrient Database</span></p> </td> </tr></tbody></table><p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p>
VE 29 (1g)
Medium Long Eggplant Seeds  - 2

Sırbistan'dan Çeşit
Medium Long Eggplant Seeds

2.200 Seeds Medium Long...

Fiyat €8,35 (SKU: VE 29 (10g))
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>2200 Seeds Medium Long Eggplant</h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 2200 seeds (10g).</span></strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"> <tbody> <tr> <td colspan="2"> <p align="center"><span style="color: #008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">102 kJ (24 kcal)</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">5.7 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.35 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">3.4 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.19 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1.01 g</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.039 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.037 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.649 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.281 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.084 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">22 μg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.2 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">9 mg (1%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.24 mg (2%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">14 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.25 mg (12%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color: #008000;">25 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">230 mg (5%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.16 mg (2%)</span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;">Percentages are relative to</span><br /><span style="color: #008000;">US recommendations for adults.</span><br /><span style="color: #008000;">Source: USDA Nutrient Database</span></p> </td> </tr> </tbody> </table> <p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p> </body> </html>
VE 29 (10g)
Medium Long Eggplant Seeds

Sırbistan'dan Çeşit
Tomato Novosadski Jabucar 50 seeds 1.5 - 1

Tomato Novosadski Jabucar...

Fiyat €2,15 (SKU: VT 130)
,
5/ 5
<h2 class=""><strong>Tomato Novosadski Jabucar 50 seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong><strong><br></strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 130 (50 S)
Tomato Novosadski Jabucar 50 seeds 1.5 - 1

Sırbistan'dan Çeşit
Tomato Seeds Novosadski Jabucar

5000 Seeds Novosadski...

Fiyat €22,00 (SKU: VT 130 (25g))
,
5/ 5
<h2 class="">5000 Seeds Novosadski Jabucar Tomato</h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 5000 seeds (25g).</strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 130 (25g)
Tomato Seeds Novosadski Jabucar

Sırbistan'dan Çeşit
Alparac Tomato Seeds - Variety from Serbia 1.95 - 1

Alparac Tomato Seeds -...

Fiyat €1,95 (SKU: VT 120)
,
5/ 5
<h2 class=""><strong>Alparac Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Package of 20 seeds.  </strong></span></h2> <p>Variety from Serbia. Alparac is an early determinate tomato cultivar with a large number of fruits per plant, growing season length of 107 days, plant height of 60-65 cm, the red fruit which is slightly elongated and the average fruit weight of 95 g.</p> <p>Sow in spring under glass or on a windowsill 1/16 inch deep.  Germination takes around 6- 14 days at 65- 75F.</p> <p>Transplant the seedlings when large enough to handle into 3-inch pots.</p> <p>Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatise them to outdoor conditions and plant out 18 inches apart in a warm and sunny spot in moist, fertile well drained soil and keep watered.</p> <p>What's the difference between "indeterminate" and "determinate" tomatoes?</p> <p><strong>Determinate tomatoes</strong>, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 -  4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1-  2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting.</p> <p><strong>Indeterminate tomatoes</strong> will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal.  Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 120 (20 S)
Alparac Tomato Seeds - Variety from Serbia 1.95 - 1

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Marul Tohumları ÇEKME

Marul Tohumları ÇEKME

Fiyat €1,85 (SKU: PL 7)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Marul Tohumları ÇEKME</strong></h2> <h2><span style="color: #ff0000;"><strong>500 tohumların Paketi için fiyat.</strong></span></h2> <p>Erken bir butterhead çeşidi. Butterhead Marul Atraksiyon: Büyük, sert başlı, yeşil yoğun bir rengin pürüzsüz yaprakları hafifçe düzleştirilmiş çeşitli. Mutfaklarımızda ve bahçelerimizde harika bir klasik.</p> <p>Tohumların net ağırlığı: 4 gr. = +/- 3200 tohum</p> </body> </html>
PL 7 (500 S)
Marul Tohumları ÇEKME

Sırbistan'dan Çeşit
Cherry Belle Tomato Seeds

Cherry Belle Tomato Seeds

Fiyat €2,50 (SKU: VT 131)
,
5/ 5
<h2 class=""><strong>Cherry Belle Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>A splendid variety producing high yields of extremely tasty, cherry tomatoes. Sow end January-April, harvest June-September. Suitable for greenhouse or outdoors.</p> <p>Culture: GREENHOUSE CULTURE: To grow in heated greenhouses sow January onwards, in a temperature of 16-18°C (60-65°F). Transplant into small pots. Plant out in large pots, growing bags, or into a soil border at 45cm (18") spacing. Pinch out side shoots regularly and when in flower tap or shake plants daily to aid setting. For growing in unheated greenhouses, sow in warmth, from March onwards. Plant late April-early May. Harvest mid-August-mid October. OUTDOOR CULTURE: Sow in trays or pots indoors March-April and harden off the plants before planting 45cm (18") apart in early June. Choose a warm, sheltered position. Harvest mid-August-mid October. Standard varieties: Support with stakes or canes. Pinch out the main growth when four good trusses have set. Bush varieties: These cease growing when 30-38cm (12-15") high. Dot does not remove side shoots. Support is not essential, but short stakes will help control the plants and keep fruit clean.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 131 (50 S)
Cherry Belle Tomato Seeds

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400+ Seeds Cherry Belle Tomato 5.5 - 2

400+ Seeds Cherry Belle Tomato

Fiyat €5,50 (SKU: VT 131)
,
5/ 5
<div id="idTab1" class="rte"> <h2><span style="font-size: 14pt;" class=""><strong>400+ Seeds Cherry Belle Tomato</strong></span></h2> <h2><span style="font-size: 14pt;"><strong><span style="color: #ff0000;">Price for Package of 400+ seeds.</span></strong></span></h2> <p>A splendid variety producing high yields of extremely tasty, cherry tomatoes. Sow end January-April, harvest June-September. Suitable for greenhouse or outdoors.</p> <p>Culture: GREENHOUSE CULTURE: To grow in heated greenhouses sow January onwards, in a temperature of 16-18°C (60-65°F). Transplant into small pots. Plant out in large pots, growing bags, or into a soil border at 45cm (18") spacing. Pinch out side shoots regularly and when in flower tap or shake plants daily to aid setting. For growing in unheated greenhouses, sow in warmth, from March onwards. Plant late April-early May. Harvest mid August-mid October. OUTDOOR CULTURE: Sow in trays or pots indoors March-April and harden off the plants before planting 45cm (18") apart in early June. Choose a warm, sheltered position. Harvest mid August-mid October. Standard varieties: Support with stakes or canes. Pinch out the main growth when four good trusses have set. Bush varieties: These cease growing when 30-38cm (12-15") high. Dot not remove side shoots. Support is not essential, but short stakes will help control the plants and keep fruit clean.</p> </div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 131 (1g)
400+ Seeds Cherry Belle Tomato 5.5 - 2

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Dwarf Bean Seeds ’Maxidor’

Dwarf Bean Seeds ’Maxidor’

Fiyat €1,50 (SKU: VE 57 (7.5g))
,
5/ 5
<div id="idTab1" class="rte"> <h2><strong>Dwarf Bean Seeds ’Maxidor’</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 20 (7g) seeds.</strong></span></h2> <div>Dwarf bean, with rounded, yellow, stringless pods that can be used in a fresh, canned or frozen state.</div> <div>The beans are white and ovoid-shaped.</div> <div>Plant height: 50 - 55cm.</div> <div>Vegetation period: 54 - 57 days.</div> <div>Minimum temperature for germination:180C</div> <div>Bean pod color: yellow</div> <div>Bean pod length: 13 - 15cm</div> <div>Pod thickness: 0,9 - 1,1cm</div> <div>Cultivation method: direct seeding.</div> <div>Cultivated ground: open field, protected crops</div> </div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 57 (7.5g)
Dwarf Bean Seeds ’Maxidor’

Sırbistan'dan Çeşit

Pole Beans Seeds 'Cer Starozagorski'

Pole Beans Seeds Cer...

Fiyat €1,55 (SKU: VE 142 (6g))
,
5/ 5
<h2><strong>Pole Beans Seeds 'Cer Starozagorski'</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 15 (6g) seeds.</strong></span></h2> <div>A very fine old Serbia heirloom with broad flat green pods (15cm long) and dark beans. Very early to bear and the beans are delicious picked young and cooked whole. Also used in minestrone and for fresh shelling beans This is the dark seeded variety, height 50 - 60 cm. &nbsp;58-72 days.</div> <div>&nbsp;</div> <div>GROWING TIP: All beans and peas are legumes and benefit from "inoculating" with rhizobacteria. These bacteria do the work of taking gaseous nitrogen from the air and "fixing" or concentrating it in pink root nodules which then slough off, adding nitrogen to the soil in a form other plants can take up as a nutrient. Inoculating your beans and peas will increase germination, and the health of your plants, helping them growing large roots and thus healthier plants. Growing pole beans with corn provides an extra shot of nitrogen to the corn, a wonderful natural symbiotic relationship that the Native Americans understood very well. You will see a big difference in overall results. Healthy legumes should also be turned under the soil when production ends as they are excellent green manure for your next crops.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 142 (6g)
Pole Beans Seeds 'Cer Starozagorski'

Sırbistan'dan Çeşit
Verica turp tohumları  - 2

Verica turp tohumları

Fiyat €1,85 (SKU: VE 198 (1g))
,
5/ 5
<h2><strong>Verica turp tohumları</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>160 (1g) tohum Paketi için fiyat.</strong></span></h2> <p>Verica turp, Saxa Treib çeşidinden çok daha büyük, erken ilkbahar çeşididir. Bitki, hızlı kök büyümesi, yarı dik rozet ile gür ve seralarda ve soğuk mevsimde başarılı ekime katkıda bulunur. Kök sünger dokusu olmayan büyük, yuvarlak, kırmızı renkte, çok sulu, beyaz etlidir ve meyvenin ağırlığı 40-45 gramdır.</p> <p>Bu turp çeşidi, büyük büyükanne ve büyükbabamız tarafından yetiştirilen turpun gerçek baharatlı tadını koruyan az sayıdaki kişiden biridir.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 198 (1g)
Verica turp tohumları  - 2

Sırbistan'dan Çeşit
Goldoral Sarı Fasulye Tohumları  - 2

Goldoral Sarı Fasulye...

Fiyat €1,25 (SKU: VE 53 G)
,
5/ 5
<h2><strong>Goldoral Sarı Fasulye Tohumları</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>20 (8,5g) tohum paketi için fiyat.</strong></span></h2> <p>Düz bakla ile romano tipinde düşük çalı fasulyelerinin çok erken bir çeşidi, baklalar parlak sarı renktedir, ortalama uzunluk 14-16 cm. Bitki güçlü ve mükemmel verim verir, çeşitlilik hastalığa toleranslıdır.</p> <p>Goldoral çeşidi taze kullanım (salatalarda) ve yemek pişirmek için mükemmeldir. Dondurucuda dondurulabilir ve lezzetini kaybetmez.</p> <p>Harika görünüm, verim ve tat. Çeşit, mekanik hasat için uygundur.</p> <p>İlkbaharın başından yaz ortasına ekilir. Vejetasyon uzunluğu tohumların filizlenmesinden 40-50 gündür.</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 53 G (8.5g)
Goldoral Sarı Fasulye Tohumları  - 2

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Sweet pepper seeds ROMANCE - Variety from Serbia 2.049999 - 1

Sweet pepper seeds ROMANCE...

Fiyat €1,95 (SKU: PP 34)
,
5/ 5
<h2><strong>Sweet pepper seeds ROMANCE - Variety from Serbia</strong></h2> <h2><span style="color: #ff0000;"><strong>Price is for pack of 20 seeds.</strong></span></h2> <p>Romance is an early variety from Serbia, long, large and meaty, for cultivation in a protected area and open field. Young fruits are light green to yellow and ripe red. They are conical, sweet, reaching a length of 25-30 cm, a width of 6-7 cm and weighing 250 g per fruit.</p> <p>Romance has an excellent sweet aroma.</p>
PP 34 (20 S)
Sweet pepper seeds ROMANCE - Variety from Serbia 2.049999 - 1

Sırbistan'dan Çeşit
Popcorn 100 seeds - Grow your own 3 - 3

Patlamış mısır 50 tohum -...

Fiyat €1,95 (SKU: VE 104)
,
5/ 5
<h2 class=""><strong>Patlamış mısır 50 tohum - Kendiniz yetiştirin</strong><br><span style="color: #ff0000;"><strong>50 (10g) tohum paketi için fiyat.</strong></span></h2> <p>100% NATURAL POPCORN</p> <p>NON-GMO, NOT GENETICALLY MODIFIED. SIMPLY PURE AND NATURAL!</p> <p><b>Popcorn</b><span>&nbsp;</span>(<b>popped corn</b>,<span>&nbsp;</span><b>popcorns</b><span>&nbsp;</span>or<span>&nbsp;</span><b>pop-corn</b>) is a variety of<span>&nbsp;</span>corn<span>&nbsp;</span>kernel, which expands and puffs up when heated.</p> <p>A popcorn kernel's strong hull contains the seed's hard, starchy<span>&nbsp;</span>endosperm<span>&nbsp;</span>with 14–20% moisture, which turns to steam as the kernel is heated.<span>&nbsp;</span>Pressure<span>&nbsp;</span>from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand from 20 to 50 times its original size—and finally, cool.<sup id="cite_ref-ref5_1-0" class="reference">[1]</sup></p> <p>Some<span>&nbsp;</span>strains<span>&nbsp;</span>of corn (taxonomized as<span>&nbsp;</span><i>Zea mays</i>) are cultivated specifically as popping corns. The<span>&nbsp;</span><i>Zea mays</i><span>&nbsp;</span>variety<span>&nbsp;</span><i>everta,</i><span>&nbsp;</span>a special kind of<span>&nbsp;</span>flint corn, is the most common of these.</p> <p>The six major types of corn are<span>&nbsp;</span>dent corn,<span>&nbsp;</span>flint corn,<span>&nbsp;</span>pod corn, popcorn,<span>&nbsp;</span>flour corn, and<span>&nbsp;</span>sweet corn.<sup id="cite_ref-2" class="reference"></sup></p> <h2><span class="mw-headline" id="History">History</span></h2> <p>Corn was first domesticated about 10,000 years ago in what is now<span>&nbsp;</span>Mexico.<sup id="cite_ref-3" class="reference">[3]</sup><span>&nbsp;</span>Archaeologists discovered that people have known about popcorn for thousands of years. In Mexico, for example, remnants of popcorn have been found that date to around 3600 BC.<sup id="cite_ref-4" class="reference">[4]</sup></p> <p>Popping of the kernels was achieved by hand on the stove-top through the 19th century. Kernels were sold on the<span>&nbsp;</span>East Coast of the United States<span>&nbsp;</span>under names such as<span>&nbsp;</span><i>Pearls</i><span>&nbsp;</span>or<span>&nbsp;</span><i>Nonpareil</i>. The term<span>&nbsp;</span><i>popped corn</i><span>&nbsp;</span>first appeared in<span>&nbsp;</span>John Russell Bartlett's 1848<span>&nbsp;</span><i>Dictionary of Americanisms</i>.<sup id="cite_ref-:1_5-0" class="reference">[5]</sup><sup id="cite_ref-6" class="reference">[6]</sup><span>&nbsp;</span>Popcorn is an ingredient in<span>&nbsp;</span>Cracker Jack, and in the early years of the product, it was popped by hand.<sup id="cite_ref-:1_5-1" class="reference">[5]</sup></p> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/en/thumb/e/ec/Improved_no2_Wagon.jpg/170px-Improved_no2_Wagon.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="170" height="204"> <div class="thumbcaption"> <div class="magnify"></div> An early popcorn machine in a street cart, invented in the 1880s by Charles Cretors in Chicago.</div> </div> </div> <p>Popcorn's accessibility increased rapidly in the 1890s with Charles<span>&nbsp;</span>Cretors' invention of the popcorn maker. Cretors, a Chicago candy store owner, created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels. By the turn of the century, Cretors had created and deployed street carts equipped with steam-powered popcorn makers.<sup id="cite_ref-:0_7-0" class="reference">[7]</sup></p> <p>During the<span>&nbsp;</span>Great Depression, popcorn was fairly inexpensive at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers, including the Redenbacher family, namesake of the<span>&nbsp;</span>famous popcorn brand. During<span>&nbsp;</span>World War II, sugar<span>&nbsp;</span>rations<span>&nbsp;</span>diminished<span>&nbsp;</span>candy<span>&nbsp;</span>production, and Americans compensated by eating three times as much popcorn as they had before.<sup id="cite_ref-popcorn.org_8-0" class="reference">[8]</sup><span>&nbsp;</span>The snack was popular at theaters, much to the initial displeasure of many of the theater owners, who thought it distracted from the films. Their minds eventually changed, however, and in 1938 a Midwestern theater owner named Glen W. Dickson installed popcorn machines in the lobbies of his theaters. The venture was a financial success, and the trend soon spread.<sup id="cite_ref-:1_5-2" class="reference">[5]</sup></p> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f5/Gangnaengi_%28Korean_popcorn%29.jpg/220px-Gangnaengi_%28Korean_popcorn%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="159"> <div class="thumbcaption"> <div class="magnify"></div> <i>gangnaengi</i>, Korean popcorn</div> </div> </div> <p>In 1970,<span>&nbsp;</span>Orville Redenbacher's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave popcorn bag, with popcorn consumption seeing a sharp increase by tens of thousands of pounds in the years following.<sup id="cite_ref-:0_7-1" class="reference">[7]</sup></p> <p>At least six localities (all in the<span>&nbsp;</span>Midwestern United States) claim to be the "Popcorn Capital of the World;":<span>&nbsp;</span>Ridgway, Illinois;<span>&nbsp;</span>Valparaiso, Indiana;<span>&nbsp;</span>Van Buren, Indiana;<span>&nbsp;</span>Schaller, Iowa;<span>&nbsp;</span>Marion, Ohio; and<span>&nbsp;</span>North Loup, Nebraska. According to the<span>&nbsp;</span>USDA,<span>&nbsp;</span>corn<span>&nbsp;</span>used for popcorn production is specifically planted for this purpose; most is grown in<span>&nbsp;</span>Nebraska<span>&nbsp;</span>and<span>&nbsp;</span>Indiana, with increasing area in<span>&nbsp;</span>Texas.<sup id="cite_ref-9" class="reference">[9]</sup><sup id="cite_ref-10" class="reference">[10]</sup><span>&nbsp;</span>As the result of an<span>&nbsp;</span>elementary school<span>&nbsp;</span>project, popcorn became the official state snack food of<span>&nbsp;</span>Illinois.<sup id="cite_ref-11" class="reference">[11]</sup></p> <h2><span class="mw-headline" id="Popping_mechanism">Popping mechanism</span></h2> <div class="center"> <div class="thumb tnone"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/a/ac/Slowmotion_popcorn.gif/300px-Slowmotion_popcorn.gif" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="300" height="97"> <div class="thumbcaption"> <div class="magnify"></div> The sequence of a kernel popping</div> </div> </div> </div> <p>Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture and the starch inside consists almost entirely of a hard type.<sup id="cite_ref-Lusas_388_12-0" class="reference">[12]</sup></p> <p>As the oil and the water within the kernel are heated, they turn the moisture in the kernel into pressurized steam. Under these conditions, the starch inside the kernel<span>&nbsp;</span>gelatinizes, softens, and becomes pliable. The internal pressure of the entrapped steam continues to increase until the breaking point of the hull is reached: a pressure of approximately 135&nbsp;psi (930&nbsp;kPa)<sup id="cite_ref-Lusas_388_12-1" class="reference">[12]</sup><span>&nbsp;</span>and a temperature of 180&nbsp;°C (356&nbsp;°F). The hull thereupon ruptures rapidly and explodes, causing a sudden drop in pressure inside the kernel and a corresponding rapid expansion of the steam, which expands the starch and<span>&nbsp;</span>proteins<span>&nbsp;</span>of the endosperm into airy<span>&nbsp;</span>foam. As the foam rapidly cools, the starch and protein<span>&nbsp;</span>polymers<span>&nbsp;</span>set into the familiar crispy puff.<sup id="cite_ref-Lusas_388_12-2" class="reference">[12]</sup><span>&nbsp;</span>Special varieties are grown to give improved popping yield. Though the kernels of some wild types will pop, the cultivated strain is<span>&nbsp;</span><i>Zea mays everta,</i><span>&nbsp;</span>which is a special kind of<span>&nbsp;</span>flint corn.</p> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/0/0c/PopcornCobs2007.jpg/220px-PopcornCobs2007.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="165"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn on the cob before shelling</div> </div> </div> <h2><span class="mw-headline" id="Cooking_methods">Cooking methods</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ec/Popcornmaker.jpg/170px-Popcornmaker.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="170" height="227"> <div class="thumbcaption"> <div class="magnify"></div> An in-home hot-air popcorn maker</div> </div> </div> <p>Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top<span>&nbsp;</span>kettle<span>&nbsp;</span>or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in<span>&nbsp;</span>Chicago, Illinois, by<span>&nbsp;</span>Charles Cretors<span>&nbsp;</span>in 1885. Cretors successfully introduced his invention at the<span>&nbsp;</span>Columbian Exposition<span>&nbsp;</span>in 1893. At this same world's fair, F.W. Rueckheim introduced a<span>&nbsp;</span>molasses-flavored "Candied Popcorn," the first<span>&nbsp;</span>caramel corn; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as<span>&nbsp;</span>Cracker Jack<span>&nbsp;</span>popcorn in 1896.<sup id="cite_ref-13" class="reference">[13]</sup></p> <p>Cretors's invention introduced the first<span>&nbsp;</span>patented<span>&nbsp;</span>steam-driven<span>&nbsp;</span>popcorn machine that popped corn in oil. Previously, vendors popped corn by holding a wire basket over an open flame. At best, the result was a hot, dry, unevenly cooked snack. Cretors's machine popped corn in a mixture of one-third<span>&nbsp;</span>clarified butter, two-thirds<span>&nbsp;</span>lard, and<span>&nbsp;</span>salt. This mixture can withstand the 450&nbsp;°F (232&nbsp;°C) temperature needed to pop corn and it produces little smoke. A fire under a<span>&nbsp;</span>boiler<span>&nbsp;</span>created steam that drove a small engine; that engine drove the gears, shaft, and agitator that stirred the corn and powered a small automated clown puppet-like figure, "the Toasty Roasty Man," an attention attracting amusement intended to drum up business. A wire connected to the top of the cooking pan allowed the operator to disengage the drive mechanism, lift the cover, and dump popped corn into the storage bin beneath. Exhaust from the steam engine was piped to a hollow pan below the corn storage bin and kept freshly popped corn uniformly warm for the first time. Excess steam was also used to operate a small, shrill whistle to further attract attention.<sup id="cite_ref-14" class="reference">[14]</sup></p> <p>A very different method of popcorn-making can still be seen on the streets of some<span>&nbsp;</span>Chinese<span>&nbsp;</span>cities and Korea today. The un-popped corn kernels are poured into a large<span>&nbsp;</span>cast-iron<span>&nbsp;</span>canister—sometimes called a 'popcorn hammer'—that is then sealed with a heavy lid and slowly turned over a curbside fire in<span>&nbsp;</span>rotisserie<span>&nbsp;</span>fashion. When a<span>&nbsp;</span>pressure gauge<span>&nbsp;</span>on the canister reaches a certain level, the canister is removed from the fire, a large<span>&nbsp;</span>canvas<span>&nbsp;</span>sack is put over the lid and the seal is released. With a huge boom, all of the popcorn explodes at once and is poured into the sack.<sup id="cite_ref-15" class="reference">[15]</sup><sup id="cite_ref-16" class="reference">[16]</sup><sup id="cite_ref-17" class="reference">[17]</sup><span>&nbsp;</span>This method is believed to have originally been developed during the<span>&nbsp;</span>Song dynasty<span>&nbsp;</span>as a method of<span>&nbsp;</span>puffing rice.</p> <p>Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon or about four liters of popped corn per batch. Some of these appliances also accept a small volume of oil or melted butter to assist thermal transfer from a stationary heating element, but others are "air poppers" which rapidly circulate heated air up through the interior, keeping the un-popped kernels in motion to avoid burning and then blowing the popped kernels out through the chute. The majority of popcorn sold for home consumption is now packaged in a<span>&nbsp;</span>microwave popcorn<span>&nbsp;</span>bag for use in a microwave oven.<sup id="cite_ref-AmericanOriginal_18-0" class="reference">[18]</sup></p> <h3><span class="mw-headline" id="Expansion_and_yield">Expansion and yield</span></h3> <p>Popping results are sensitive to the rate at which the kernels are heated. If heated too quickly, the steam in the outer layers of the kernel can reach high pressures and rupture the hull before the starch in the center of the kernel can fully gelatinize, leading to partially popped kernels with hard centers. Heating too slowly leads to entirely unpopped kernels: the tip of the kernel, where it attached to the cob, is not entirely moisture-proof, and when heated slowly, the steam can leak out of the tip fast enough to keep the pressure from rising sufficiently to break the hull and cause the pop.<sup id="cite_ref-Lusas_388_389_19-0" class="reference">[19]</sup></p> <p>Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor, and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For both these reasons, higher-expansion popcorn fetches a higher profit per unit weight.</p> <p>Popcorn will pop when freshly harvested, but not well: its high moisture content leads to poor expansion and chewy pieces of popcorn. Kernels with a high moisture content are also susceptible to mold when stored. For these reasons, popcorn growers and distributors dry the kernels until they reach the moisture level at which they expand the most. This differs by variety and conditions, but is generally in the range of 14–15% moisture by weight. If the kernels are over-dried, the expansion rate will suffer and the percentage of kernels that pop at all will decline.</p> <p>When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids,"<sup id="cite_ref-OldMaids_20-0" class="reference">[20]</sup><span>&nbsp;</span>these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels.</p> <p>Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. "Rice" type popcorn have a long kernel pointed at both ends; "pearl" type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types.<sup id="cite_ref-Hallauer_213_21-0" class="reference">[21]</sup><span>&nbsp;</span>Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red,<span>&nbsp;</span>mauve, purple, and<span>&nbsp;</span>variegated. Mauve and purple popcorn usually has smaller and nutty kernels. Commercial production is dominated by white and yellow.<sup id="cite_ref-Hallauer_214_22-0" class="reference">[22]</sup></p> <h2><span class="mw-headline" id="Terminology">Terminology</span></h2> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/4/47/Mushroom_and_butterfly_popcorn.jpg/220px-Mushroom_and_butterfly_popcorn.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="134"> <div class="thumbcaption"> <div class="magnify"></div> "Mushroom"-shaped popcorn, left, is less fragile and less tender than "butterfly"-shaped, right.</div> </div> </div> <p>In the popcorn industry, a popped kernel of corn is known as a "flake." Two shapes of flakes are commercially important. "Butterfly" (or "snowflake")<sup id="cite_ref-23" class="reference">[23]</sup><span>&nbsp;</span>flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better<span>&nbsp;</span>mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or<span>&nbsp;</span>confectionery, such as<span>&nbsp;</span>caramel corn.<sup id="cite_ref-Hallauer_214_22-1" class="reference">[22]</sup><span>&nbsp;</span>The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.<sup id="cite_ref-Hallauer_214_22-2" class="reference">[22]</sup><span>&nbsp;</span>Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio.</p> <p>When referring to multiple pieces of popcorn, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted terminology is kernel.</p> <h2><span class="mw-headline" id="Consumption">Consumption</span></h2> <div class="thumb tleft"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/d/d4/Popcorn_%28pipoca%29.jpg/220px-Popcorn_%28pipoca%29.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="146"> <div class="thumbcaption"> <div class="magnify"></div> Popcorn grown in Mozambique and sold in the marketplace</div> </div> </div> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/en/thumb/f/fe/Movie_Theater_Popcorn_in_Bucket.jpg/150px-Movie_Theater_Popcorn_in_Bucket.jpg" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="150" height="200"> <div class="thumbcaption"> <div class="magnify"></div> Movie theater popcorn in a bucket in the United States</div> </div> </div> <p>Popcorn is a popular<span>&nbsp;</span>snack food<span>&nbsp;</span>at sporting events and in<span>&nbsp;</span>cinemas, where it has been served since the 1930s.<sup id="cite_ref-24" class="reference">[24]</sup><span>&nbsp;</span>Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester once said<span>&nbsp;</span><i>"One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit."</i><sup id="cite_ref-25" class="reference">[25]</sup></p> <p>Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals<span>&nbsp;</span>6-acetyl-2,3,4,5-tetrahydropyridine<span>&nbsp;</span>and<span>&nbsp;</span>2-acetyl-1-pyrroline, very powerful<span>&nbsp;</span>aroma compounds<span>&nbsp;</span>that are used by food and other industries to make products that either smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (July 2018)">citation needed</span></i>]</sup></p> <p>Popcorn as a<span>&nbsp;</span>breakfast cereal<span>&nbsp;</span>was consumed by Americans in the 1800s and generally consisted of popcorn with milk and a sweetener.<sup id="cite_ref-26" class="reference">[26]</sup></p> <p>Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional<span>&nbsp;</span>Halloween<span>&nbsp;</span>treat.<span>&nbsp;</span>Cracker Jack<span>&nbsp;</span>is a popular, commercially produced candy that consists of<span>&nbsp;</span>peanuts<span>&nbsp;</span>mixed in with<span>&nbsp;</span>caramel-covered popcorn.<span>&nbsp;</span>Kettle corn<span>&nbsp;</span>is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs,<span>&nbsp;</span>kettle corn<span>&nbsp;</span>has recently become popular, especially in the<span>&nbsp;</span>microwave<span>&nbsp;</span>popcorn market. The<span>&nbsp;</span>popcorn maker<span>&nbsp;</span>is a relatively new<span>&nbsp;</span>home appliance, and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles.</p> <h3><span class="mw-headline" id="Nutritional_value">Nutritional value</span></h3> <table class="infobox nowrap"><caption>Popcorn, air-popped, no additives</caption> <tbody> <tr> <th colspan="2">Nutritional value per 100&nbsp;g (3.5&nbsp;oz)</th> </tr> <tr> <th scope="row">Energy</th> <td>1,598&nbsp;kJ (382&nbsp;kcal)</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Carbohydrates</b></div> </th> <td> <div>78 g</div> </td> </tr> <tr> <th scope="row">Dietary fiber</th> <td>15 g</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Fat</b></div> </th> <td> <div>4 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"> <div><b>Protein</b></div> </th> <td> <div>12 g</div> </td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Vitamins</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Thiamine<span>&nbsp;</span><span>(B1)</span></th> <td> <div>17%</div> 0.2 mg</td> </tr> <tr> <th scope="row">Riboflavin<span>&nbsp;</span><span>(B2)</span></th> <td> <div>25%</div> 0.3 mg</td> </tr> <tr> <td colspan="2"></td> </tr> <tr> <th scope="row"><b>Minerals</b></th> <td><b>Quantity</b><span><abbr title="Percentage of Daily Value"><b>%DV</b></abbr><sup>†</sup></span></td> </tr> <tr> <th scope="row">Iron</th> <td> <div>21%</div> 2.7 mg</td> </tr> <tr> <td colspan="2"><hr> <div class="wrap">One cup is 8 grams.</div> </td> </tr> <tr> <td colspan="2"> <div class="plainlist"> <ul> <li>Units</li> <li>μg =<span>&nbsp;</span>micrograms&nbsp;• mg =<span>&nbsp;</span>milligrams</li> <li>IU =<span>&nbsp;</span>International units</li> </ul> </div> </td> </tr> <tr> <td colspan="2" class="wrap"><sup>†</sup>Percentages are roughly approximated using<span>&nbsp;</span>US&nbsp;recommendations<span>&nbsp;</span>for adults.<span>&nbsp;</span><br><span class="nowrap"><span>Source:&nbsp;USDA Nutrient Database</span></span></td> </tr> </tbody> </table> <p>Air-popped popcorn is naturally high in<span>&nbsp;</span>dietary fiber<span>&nbsp;</span>and<span>&nbsp;</span>antioxidants,<sup id="cite_ref-27" class="reference">[27]</sup><span>&nbsp;</span>low in calories and fat, and free of sugar and sodium.<sup id="cite_ref-28" class="reference">[28]</sup><span>&nbsp;</span>This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat or sodium. For the sake of flavor, however, large amounts of fat, sugar, and sodium are often added to prepared popcorn, which can quickly convert it to a very poor choice for those on restricted diets.</p> <p>One particularly notorious example of this first came to public attention in the mid-1990s, when the<span>&nbsp;</span>Center for Science in the Public Interest<span>&nbsp;</span>produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign. The movie theaters surveyed used<span>&nbsp;</span>coconut oil<span>&nbsp;</span>to pop the corn, and then topped it with<span>&nbsp;</span>butter<span>&nbsp;</span>or<span>&nbsp;</span>margarine. "A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of<span>&nbsp;</span>bacon<span>&nbsp;</span>and<span>&nbsp;</span>eggs, a<span>&nbsp;</span>Big Mac<span>&nbsp;</span>and<span>&nbsp;</span>fries, and a<span>&nbsp;</span>steak<span>&nbsp;</span>dinner combined."<sup id="cite_ref-29" class="reference">[29]</sup>The practice continues today. For example, according to DietFacts.com, a small popcorn from<span>&nbsp;</span>Regal Cinema Group<span>&nbsp;</span>(the largest theater chain in the United States)<sup id="cite_ref-30" class="reference">[30]</sup><span>&nbsp;</span>still contains 29&nbsp;g of saturated fat.<sup id="cite_ref-31" class="reference">[31]</sup><span>&nbsp;</span>the equivalent of a full day-and-a-half's<span>&nbsp;</span>reference daily intake.<sup id="cite_ref-32" class="reference">[32]</sup></p> <p>However, in studies conducted by the<span>&nbsp;</span>Motion Picture Association of America<span>&nbsp;</span>it was found that the average American only attends six movies a year and that movie theater popcorn and other movie theater snacks are viewed as a treat that is not intended to be part of a regular diet.<sup id="cite_ref-33" class="reference">[33]</sup></p> <h3><span class="mw-headline" id="Health_risks">Health risks</span></h3> <div class="thumb tright"> <div class="thumbinner"><img alt="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" src="https://upload.wikimedia.org/wikipedia/commons/thumb/c/ca/Eatingpopcorn.JPG/220px-Eatingpopcorn.JPG" class="thumbimage" title="Popcorn seeds - Grow your own Price for Package of&nbsp;100 seeds.&nbsp;" width="220" height="147"> <div class="thumbcaption"> <div class="magnify"></div> A person eating popcorn out of a bowl</div> </div> </div> <p>Popcorn is included on the list of foods that the<span>&nbsp;</span>American Academy of Pediatrics<span>&nbsp;</span>recommends not serving to children under four, because of the risk of<span>&nbsp;</span>choking.<sup id="cite_ref-34" class="reference">[34]</sup></p> <p>Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants,<span>&nbsp;</span>diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung." Major manufacturers in the United States have stopped using this chemical, including:<span>&nbsp;</span>Orville Redenbacher's,<span>&nbsp;</span>Act II,<span>&nbsp;</span>Pop Secret<span>&nbsp;</span>and<span>&nbsp;</span>Jolly Time.<sup class="noprint Inline-Template Template-Fact">[<i><span title="This claim needs references to reliable sources. (April 2015)">citation needed</span></i>]</sup><sup id="cite_ref-35" class="reference">[35]</sup><sup id="cite_ref-36" class="reference">[36]</sup></p> <h2><span class="mw-headline" id="Other_uses">Other uses</span></h2> <p>Popcorn, threaded onto a string, is used as a wall or<span>&nbsp;</span>Christmas tree decoration<span>&nbsp;</span>in some parts of<span>&nbsp;</span>North America,<sup id="cite_ref-37" class="reference">[37]</sup><sup id="cite_ref-38" class="reference">[38]</sup><span>&nbsp;</span>as well as on the<span>&nbsp;</span>Balkan peninsula.<sup id="cite_ref-39" class="reference">[39]</sup></p> <p>Some shipping companies have experimented with using popcorn as a<span>&nbsp;</span>biodegradable<span>&nbsp;</span>replacement for<span>&nbsp;</span>expanded polystyrene<span>&nbsp;</span>packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to<span>&nbsp;</span>pests,<span>&nbsp;</span>flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations.<sup id="cite_ref-40" class="reference">[40]</sup></p> <p>Currently the world's largest popcorn ball (by weight) is located in<span>&nbsp;</span>Sac City,<span>&nbsp;</span>Iowa, and weighs 9,370 pounds (4,250&nbsp;kg). Former title holders were located in<span>&nbsp;</span>Indianapolis,<span>&nbsp;</span>Indiana, and three more times previously in Sac City.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
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Popcorn 100 seeds - Grow your own 3 - 3

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LJUTA MONIKA hot bell pepper seeds

Ljuta Monika (Hot Monika)...

Fiyat €1,95 (SKU: P 50)
,
5/ 5
<h2><strong>Ljuta Monika (Hot Monika) hot bell pepper seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong></span></h2> <p>Variety of hot pepper (excellent for professional use) with a slightly spicy pericarp. Fruits are upright, of conical or pyramidal shape with a rounded top, smooth, 10-12 centimeters long, with juicy and crispy flesh. The color of fruit in technological ripeness is milky white, while in botanical ripeness it is light red.</p> <p>It belongs to the group of early varieties, it takes 115 to 118 days to complete the cycle from germination to full technological ripeness.</p> <p>The fruits of this variety can be used and are particularly suitable for culinary purposes and for industrial processing.</p> <p><strong>Harvesting 5-6 times per season</strong></p> <p><strong>The possible yield is 36-43 t / ha.</strong></p>
PP 50 (50 S)
LJUTA MONIKA hot bell pepper seeds