Why Don't We Eat Pop-Quinoa?
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- Опубліковано 28 сер 2024
- To discover more about Nature’s Fynd, visit naturesfynd.com. To learn about their remarkable nutritional fungi protein and fermentation process, visit • What is Nature’s Fynd ... .
Out of all the grains in the world, the only one that has a really impressive pop is popcorn. But as common as popcorn is, its behavior is pretty special!
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To discover more about Nature’s Fynd, visit naturesfynd.com. To learn about their remarkable nutritional fungi protein and fermentation process, visit ua-cam.com/video/sodONlWRiE0/v-deo.html
Vegans should be called mushroom eaters not quinoa eaters. It seems like everything they eat comes from fungus. From the whole lion's mane mushroom craze now this? Those of us with mushroom Allergies have to be super careful to avoid all this crap
I went and checked their site out.
TBH, the people running the company are a little sketchy.
They make this claim.
(They put a circle with 75% inside, at the front of the claim)
*75% less fat than pork sausage per serving**
Then in little print.
*per 70g serving: cooked pork sausage-26g total fat; our patties-6g total fat.
The serving size of Nature's Fynd patties is 35 grams. Literally half the pork serving size they used. Which they obviously don't mention in the fine print.
They're hoping the "wow factor" of 75% less fat keeps them from checking the serving size of Nature's Fynd patties.
That's the kind of behavior I don't support at all.
Also just went looking at sausage patties.
Looked at over 2 dozen, and not a single one had a 70gram serving size.
Managed to find 1 each at 65 and 66 grams.
All the rest were between 32 and 56 grams per serving.
These people are con artists.
Could you please tell the people at Natures’ Fynd to fix their website. There is no obvios way to buy anything in their site. If they are out, then they should have a clear way of letting customers know.
That website is the poster child of visuals over functionality. So incredibly frustrating
@@klakiti02
I don't think they're out, so much as not selling them right now.
I'm pretty sure the original production run was for testing equipment, and especially for passing out samples to food bloggers to drum up interest before the launch.
1. Sponsor food bloggers to get them talking about your product.
2. Send samples to food bloggers so they can talk about how good it is.
3. Release to store.
I love mushrooms, so I'd probably love it. But the company is imo, a bit sketchy in how they brag. So I won't be buying unless they change that.
They probably just sold what was left on their site. But they're planning to sell in stores.
Aw, i was hoping they'd also show us how the alternatives looked when popped
Came here to say that. Also, a slow-mo of the little popcorn leg kicking the popped kernel up.
Well, rice krispies are a thing.
@@GamesFromSpace A delicious thing.
I accidentally popped some amaranth once; it's adorably tiny!
ua-cam.com/video/dCnKLDU8DcE/v-deo.html here! Food network tried a few :)
Here in my country (CHILE) I use to buy popped quinoa and popped amaranto. They are certainly small and really delicious!! 😊😊
:) That reminds me of when I was a kid and I used to eat very often toasted quinoa candies after kindergarten back in Peru.
Popped amaranth and the entire plant is not only an superior healthy ancient food, but it grows extremely easy and is delicious in all its forms.
Popped rice is very nice too
@@grannykiminalaska yes! ☺
I would love to try it
I really wish you would have included clips of attempting to pop those other grains... it would have been interesting to see.
In Thailand we have pop rices
ua-cam.com/video/uPk8jlY27l8/v-deo.html
@@ThainaYu didn't watched but isn't popped rice just cooked/steamed that's boiled and then fried? Seems it's same principle as kropek which is boiled, dried and fried cassava.
@@nunyabiznes33 No it use rice that still in hull and was roasting on a pan
some modern restaurants use popped amaranth/quinoa to add some interesting texture to their dishes. a mix of spiced popped amaranth and toasted sesame seeds coating frenched chicken drumettes(lollipops) for example.
Korea pops rice as well.
Okay you went through this whole thing about popped quinoa without actually talking about how popped quinoa is super popular in Andean cuisine. Its the most common way to buy the grain there - in puffed form.
I was also wondering about puffed versions of other grains are eaten, like rice as rice krispies or ricecakes. Is that equivalent to popcorn, or something else?
Ayyyyy I literally opened this video to comment that we can buy this basically everywhere in Ecuador lol.
Yeah, the title is very misleading.
@@jaschabull2365 from memory, in those cases they are cooked under pressure and puff when that pressure is released
Wtf is andean culture
Yes but can we make a strain of corn that will pop without leaving the husk shells that stick to the very back of the roof of my mouth and make me freak the hell out every single time?
you gargle for hours, scrape the inside of your mouth with your tongue, brush the roof of your mouth and nothing happens. Or worse the flake comes off and sticks somewhere further back so you always feel something just in the back of your throat
Puffcorn.
@@glenngriffon8032 bruhhh, I couldn't have described it any better
A...... A leg??? What!!????
or slice certain parts of the anatomy ,,i so wish i miss eating it soo much
Clips of other popped grains and visualization of the 'leg' that springs the kernel upward would have been useful.
they might not have had the rights to those clips that they mentioned so they would have had to make their own maybe? idk
They couldn't secure the rights to those videos
@@tbird81 I mean, not really. They often include graphics, images, and short video clips. Possibly due to licensing issues, possbly due to an oversight in production and editing.
In Poland we were eating popped rice and it's delicious and addictive
@@SimuLord that's cool. I've seen popped amaranth and quinoa, too.. but I've stopped eating carbohydrates now.
@@MARIKAseeksLUCK Damn right, only the flesh of a lesser mammal will do!
@@MARIKAseeksLUCK Popped rice is also very popular as a breakfast cereal here.
2:29 that’s why a wok is one of the best types of pan to make popcorn. The high sides allow popped kernels to rise to the top, and unpopped kernels to fall to the bottom of the pan and close to the heat source
Keep it mind popcorn has been selectively bred for hundreds of years to pop the way it does. If Quinoa had undergone similar breeding selection for a similar length of time it would pop more impressively.
Missed it by six minutes.
The oldest known popcorn is around 5,600 years old.
Funnily enough, with popcorn it's the reverse. They started out with the hard shells, and got bred for softer ones. IIRC Popcorn is pretty close to the original form of corn
@@dragon12234
No modern corn is remotely near its ancestor, Balsas teosinte.
The hull on popcorn is nonporous, unlike the hulls of regular corn.
The indigenous people of mesoamerica have been breeding popcorn for much longer than "hundreds" of years.
Quinoa pops (or puffs) are actually really good, especially in chocolate with some dried fruit and nuts.
I'll hold on making a healthy snack diabetic 😅 but theyre good as is.
Thank you
"why dont we eat pop quinoa?"
I mean, there's pop quinoa snacks in Chile
I think they mean why isn't it more popular like popcorn
@@biggusdickusiv5883 Yeah they meant that but they definitely didn't say that. The title of the video is "why don't we eat pop-quinoa" and idk who the "we" is but millions of people eat it every day
Sorghum will pop just like popcorn. The grain is way smaller so the results are way smaller. But I'm willing to bet it scales similarly.
And they taste amazing as well!
Also, I think it has a greater protein content than popcorn.
They have just said that popcorn can be 35 bigger than the grain while the other pop types are only 4 times bigger
So no. They don't scale the same.
Also amaranth pops, which is even smaller
@@krimativity8526 I never seen a popcorn kettle increase 35 times after popped, but anyway, sorghum gets about 2-3 times bigger only.
It does taste great though and it gets way crispier.
Also, Popped Sorghum doesn't make the nasty stick-in-your-teeth hulls that popcorn does
But I'd TOTALLY eat popped quinoa since all corn does is try to kill me.
Fortune cookie: You are about to be crushed by a giant corn.
Yeah for me the little kernel chips are a deal breaker with popcorn. They always get stuck in the back of my throat. Popped quinoa never does that
Come to Ecuador. Popped quinoa and amaranth are both easily available here.
Always nice to have options for my folks with allergies
@@jjbarajas5341 *looks up to see a giant cob speeding down at me*
"I guess this is confirmation that I'm not just dead inside, I truly am dead..."
Great, now I'm craving popcorn
im craving steak
My thanks to the sponsor for making this video possible, but I'm definitely not craving for a patty made of fungus.
@@miguelrodriguezcimino1674 yh cant beat REAL food, not some hippy vegan crap
Get the floss ready
I was today years old when I discovered that quinoa is pronounced "KEEN-wah" instead of "kwi-NO-uh"
Oh! Congrats! Assuming you're in the US, you're one of the lucky 10,000 people in the country just learning this fact for the first time, today! Learning new stuff is awesome. :>
It is the first time I had ever heard it pronounced at all, so now I'm in, too.
The first time I heard the word "quinoa" was from my partner back when we were in highschool, but for some reason, I heard "king rice."
While visiting their family, their mom asked me to get the "keen-wah" out of the cupboard, since I could reach and was itching to be helpful.
Now mind you, I had never heard of "King rice," "keen-wah," or even seen the word "quinoa" before that day, so I was struggling a bit, looking for a word with a K. I eventually found the container that (helpfully) listed the pronunciation and it was a cascade of "ah-hah!" My partner was saying "keen-wah," the mom was saying "keen-wah," and "keen-wah" was actually spelled "quinoa."
The day I learned how to say and spell "quinoa" is going to be one of those memories that'll last for decades XD
The original (unused) pronunciation comes from prehispanic indigenous Quechuan language and it sounds KEE NOO WAH.
Then the Spaniards took it as "quínoa" {KEY NO AH}. That is the current pronunciation in several South American countries.
@@TremendoJP that's the same
Funny fact of the day: Popped quinoa is the perfect size for lego sized popcorn and other times you need scale-model-popcorn
Finally a fact we can use!
Your telling me that there's high speed footage of popcorn sprouting a leg to kick off the pan but then fail to actually put that into the video...
Also, you couldn't find pictures or video of the other stuff popping? I love you guys but this seems like it's lacking a bit.
I don't know about you, but we have popped quinoa available in stores and I eat it in my cereal mix. Maybe that's a European thing though. The reason I wouldn't eat it like popcorn is because it's to small to comfortably eat with your fingers.
Do you have a recipe? Just oil, quinoa, and heat? I'm curious to try this.
I've seen puffed quinoa, too, as well as puffed millet.
We do in fact eat popped quinoa
Many cereal bars or granola have them and you can find them in many bulk stores
oh my I looked up what poped Quinoa looks like, there's no appreciable difference between poped and unpoped kernels.
If it's cooked and therefore edible, i appreciate that difference.
@@cwjakesteel yo we got a quinoa stan whats up dude
TKoR popped up some quinoa for a miniature... Great idea if you do the tiny food thing or miniature photography.😉
popped sorghum works really well for that too. also it's tasty
@@duotrapeze72 now I don't know if it was one or the other...sheesh. getting old sux.✌🏻☮️
Here in Mexico we eat 'popped amaranth', is quite a very tradicional snack, exactly a traditional Mexican candy: if you have seen the peanut bars, then imagine fluffy amaranth sticked together with honey and candy mixed with dried fruits and nuts; they are called "Alegrías" (it means "happiness" in English)
Neat
I LOVE popcorn. I remember when I was a kid my dad used to pop it in the pot. I stayed with my aunt, his sister as a kid also and she used to give us plain puffed rice cereal for breakfast. Oh how I hated it.
Popped rice mixed with sugar syrup or honey and formed into bricks was a snack I loved as a kid
Well, we bred a specific cultivar of corn that pops really well, why not rice or quinoa? We're getting good at genetic engineering, and there's always selective breeding.
If quinoa could grow bigger seeds, trust me the natives would have bred it by now. Especially considering it's a luxury product. They do have multiple colored varieties one of which is bright orange. And there are cultivars that produce more seeds and food by the pound than others. Quinoa is diverse.
@@rivitraven : Quinoa is a luxury? In North America, or in the native range of Kanniwa (or whatever the wild ancestor is called)? In it's traditional range, quinoa is a staple crop. Furthermore, the historical range of corn is _much_ larger than quinoa, thus providing more opportunity for useful mutations. I question if quinoa will ever be used as a substitute for popcorn, but that's mostly because popcorn is an oddball novelty food rather than anything practical.
Puffed rice is super common already.
@@joan1609 that's done differently though, with specialized pressure vessels, they don't just get the rice super hot and let it pop. You can pop brown rice, but the effect is underwhelming, and your still need to cook it afterwards (there are traditional cooking methods that start by frying whole grain rice, letting some of it pop, then pouring water in and allowing to finish cooking).
@@OrigamiMarie You can literally put it in a pan with oil and it pops like corn kernels.
Would've loved to seen that slow motion video though, just to see how that "leg type thing" kicks 😅
Fynd should advertise itself as, "eat Yellowstone park"
Now with new tourist-trap flavor!
Yes. Yes it should!
Respectful suggestion for the people who make SciShow: Please downmix your stereo mic audio to mono. It's uncomfortable to listen to the unbalanced channels on headphones.
Envying all these researchers popping grain for science 💚
Because cinemas aren't open yet and they can't charge you 10x the price of their popcorn for this
Corn is quiet possibly one of if not the single cheapest thing that can legally be called food and movie theaters already charge $7 or more for a bowl of popped corn covered in hydrogenated oil (the cheapest available fat) and salt (the cheapest available seasoning). A bucket of popped quinoa would probably cost more then a steak dinner at a nice steakhouse.
10 times? More like 100.
@@arthas640 Back in the days before there was a station where you flavored the popcorn to taste for yourself, when the server asked me "Would you like butter on that?", my usual answer was "Yes, but I'll settle for that yellow lipid that you serve, instead." 😜
@@arthas640 Part of the reason corn is cheap is artificial deflation due to corn producers designing incentives within the economy to perpetuate using their terrible crop. As far as I know corn has about 0.5% efficient regarding sugar output per water/sunlight/co2 input, whereas most other crops are around 1%. That means for the same amount of land space, water usage, and farmer effort, corn can produce 1/2 the energy as say, wheat. It really shouldn't be as cheap as it is, it should be double the cost of wheat, if you just look at crop efficiency
And youre way overestimating the cost of quinoa. The reason we dont eat it puffed is the same reason we dont just eat handfulls of puffed rice - its too small for a hand snack. But if you were to just look at cost per weight, orville redenbachers popcorn bags are $4.15/3.28oz (1.26$/oz), whereas bob's red mill quinoa is $6.79/13oz (0.52$/oz). Assuming you buy straight from the producer's website
@@arthas640 Wasn’t quinoa super cheap until hipsters discovered it? I remember reading that somewhere.
"Why Don't We Eat Pop-Quinoa?" *looks at the bag of popped quinoa on my countertop*
Would it theoretically be possible to develop a strain of quinoa that could be just as puffy as popcorn, though? Would there even be any benefit to doing such a thing?
Possible? Maybe. Beneficial? Maybe, but probably not.
it's already puffy. Pop-quinoa is already the dominant way it's sold in south america. This video has it totally wrong
Bro looks like he’s at gunpoint eating that patty..
lmao forreal! like he was in pain! haha
The *hull* can't *hull'd* it all in anymore and the *hull* thing bursts open.
I see what you did there.
My right ear feels left out :(
Please include Fahrenheit again! Even if it's just annotated on screen.
please include meat sponsors again too, sick of vegans pushing thir ldumb agenas on us
@@girlsdrinkfeck how is one vegan product placement any different than any other product placement? Or are you just offended at the mere sight of a vegan product?
It is really frustrating to continue to see advertising from Natures Fynd when they are sold out of their products.
"Corn pop was a bad dude."
I got hairy legs!
My butts been wiped!
C'mon man!
The guy who founded Nature's Fynd sounds like a fun guy!
You forgot sorghum. Popped sorghum is almost big enough to be a popcorn competitor.
35-40 times larger? I'm not sure I trust those numbers. 10-20 okay that seems realistic. But 40? I'm gonna have to see hard data on that. I think what's more likely is popcorn takes up 30-40 times the volume in a container but that's a different thing entirely because there's space between the popped kernels as they are irregularly shaped. I would like very much to see the methodology of these studies.
more importantly, why is there always a couple kernels of popcorn that don't pop?
Not enough pressure or space to pop maybe? Just dehydrates on the inside perhaps..
they need a certain amount of trapped moisture inside and some go "stale" and it leeches out before they're popped, or the kernel just got too much heat or too little heat depending on where it was during the cooking process. Also corn is one of the few plants capable of spite and will choose not to pop solely to spite you
@@arthas640 Well that just about covers my love-hate relationship with popcorn…
Natural variations in moisture content, hull integrity, starch content, etc. Since it's a plant, not every kernel will be the same, even from the same cob.
👍👍👍
In Ethiopia, they do a coffee ceremony with incense and freshly roasted coffee, most traditionally with popped sorghum. Many places have changed to popcorn.
Thanks for the info! :) It's been said, but I would've loved to see the high-speed footage of popcorn, and also at least pictures of the other grains popping!
you guys have been talking about "Nature's Fynd" for MONTHS and I've yet to see any third party review let alone a place to buy it
Uhm, you can buy it in the link in the description....beyond that I couldn't give an arse until they invent a bacon tree.....
@@MaverickBlue42
They have a seaweed that tastes like bacon.
@@MaverickBlue42 you cant though...
feel free to prove me wrong however
@@MaverickBlue42 Nope. I clicked on the link several times over a couple of months, because I am genuinely interested in the product. They never had an option to buy (or I always missed it) and they don't have one currently.
Puffed rice is just popped rice and its delicious especially paired with chocolate
Thanks, now I wanna eat popcorn.
Update: I ate popcorn.
Stefan's voice is panned to the left for this whole video.
I always thought popcorn was a separate kind of plant from corn
FYI - the phrase when pronounced correctly is: "If you think , you have another THINK coming." So many say incorrectly "thing coming" because pronouncing a double "k" is awkward.
Here in South America (Bolivia, Perú, Chile, etc.) We eat every grain popped as a snack called "pululos" or just quinoa or rice, etc.
In India we have "makhana" or fox nuts. They are popped water lily seeds. They are delicious and a little larger than pop corn.
FYI for any Dutch food industry Sci Show viewers, you can get Nederlandse quinoa pops at Sligro. It's a bit like puffed rice, but with a bit of quinoa nuttiness!
The face you made while chewing after you took a bite reminds me of how I use to tell my mom how her dinner came out “delicious”🙃
no link to that slowmo? someone call destin
Science: “Little leg type things”
The audio in this video seems to be balanced a decent bit left of center.
You can also find popable Sorghum on Amazon and in nature food stores. Amazon also prepoped sorghum on Amazon.
In Java we call the pop rice as Jipang
I'll share my "corny" idea for a SciFi novel (that I'm never gonna write): an alternate world where popcorn evolved in the Fertile Crescent (or maybe some time traveler went back and introduced the stuff along the banks of the Tigris and/or Euphrates 10,000 years ago.)
Think about it. Think like James Burke.
Wheat became a staple of the diet largely because it is easy to store for long periods of time (months / years). But, it's a pain to harvest, thresh, and above all MILL. Popcorn could easily have replaced it because (unlike regular maize) it doesn't need to be milled into flour--you store it in whole grain form until you're ready to eat it.
No wheat -> no grist / flour mills. (what would you need big mill wheels for it you have popcorn?)
No flour mills -> no saw mills.
No saw mills -> no water wheels.
No water wheels -> no trip hammers and no cam shafts.
No cam shafts -> no automatic looms.
No automatic looms -> (possibly) no computers.
Also, no water powered production machines leads to No Industrial Revolution (which was largely just a matter of taking everything that England, et al. had been doing with water wheels and changing the power source from rivers to steam.)
A totally different world with totally different technology (or not) just because of one silly plant in the "wrong" place.
Okay, the it sounds silly and Somebody is going to tell me, "No, but popcorn had to be selectively bred." (so did wheat), or computers aren't really descended from cam shafts.... (Maybe, but go look at Babbage's Difference Engine).
AND yes, it's a silly idea. Probably it wouldn't have worked out that way; but, hey, whole no genre: Corn Punk. (Pop Punk?) :)
But then, the time traveler who thought of all this considers the nightmare scenario: what if "no need to leaven bread" leads to "no need for yeast, therefore, no BEER!!!" Whereupon the time traveler goes back in time and nobly prevents his own birth in order to save beer as we know it.
Something to think about.
Will definitely be trying out Nature's Fynd when I see it!!
Here I am in Peru eating yogurt with popped quinoa and honey. It´s so yummy, I have it more often than popped corn.
sweetened popped quinoa is pretty great
I had to google if corn was a grain I am pleasantly corrected in my facts now
I'm peruvian... we totally eat pop quinoa and pop kiwicha (amaranth). It's sold as breakfast cereal in the supermarket
I pop amaranth.
It will never replace popcorn, but it makes a great replacement for breadcrumbs. I've used it to make stuffing and to coat fried foods. Come to think of it, quinoa would probably work well for this, too.
I recently popped some sorghum seeds. They didn't taste too bad, and the texture was similar to popcorn.
Now I want salt n pepper popcorn! 🍿
What about puffed rice and puffed wheat?
They puff but not the same way he literally explain that
@@angelwhispers2060 But we _do_ eat them, albeit as breakfast cereal and not as movie snack. The video contains no satisfactory explanation why we don't eat popped quinoa.
In Peruvian andes is very common to consume quinua , wheat and kiwicha pop, you can add them to milk or yogurt
I've been interested in popped quinoa since Anthony Bourdain talked about it on his show. Poppable quinoa is kind of hard to find in the US, but you can sometimes get it at various Eastern markets. I once found a bag pre-popped, but just like corn, it's much better fresh. The best part about popped quinoa is that the hulls aren't nearly as hard and don't get stuck in your teeth like those from corn.
Popped quinua, kiwicha (amaranth) or cañihua mixed with oatmeal, chia seeds, ginger, raisins and carob syrup make an excellent, nutritious breakfast. I eat it every other day. No milk needed.
is the audio more in your left ear or is my headset just messed up
3:08 Not "I'll eat them on a regular basis," but "yeah, I'd try them again."
Yagami Light: *I'll solve the equations with my Left Hand and write names with my right leg. I'll take Pop-Quinoa and YEET It.*
Why don't we eat pop quinoa? Because only corn gets *s w o l e*
We need the slo-mo guys to step in and give a full episode for popped corn
Theres a snack called Bohana, Popped Water Lily seeds are amazing.
I mean, the others don't pop into as large a flake, but the others also haven't been bred for popping. We could probably improve them, at least a little.
(Although I think one reason popcorn gets bigger, is just that the kernel itself is bigger.)
I mean, yeah, it doesn't pop like corn, but you can totally eat it, it's delicious with yogurt, it's very common to eat pop quinoa, kiwicha, rice and other grains here in Southamerica.
I would love to see how big popcorn would get if popped in a vacuum.
Yes, my left ear loved this
Would popped quinoa have all the same nutrients etc that unpopped quinoa has? With fat/ oil/ etc added, ofc. If so... it would be neat if someone selectively bred quinoa for popping size etc.
Amino acid profile should be the same, I think.
That's cuz corn is a special gift from Quetzalcoatl
35 times bigger? I think you mixed something up. I can barely hold 30 kernels in one hand but easily 10 poped ones. I guess like 5x
Knowing that popcorn pops when the internal pressure gets to be about 10 times atmospheric pressure makes me wonder, what would happen if you popped popcorn in a vacuum chamber or a pressure pot? Obviously it would pop sooner in a vacuum and later in a pressure pot, but there are so many questions. How much sooner in a vacuum, and what would it look like when it did pop? How much later in a pressure pot, and how much pressure would you have to apply to keep the kernels from popping at all? And then if you let them cool back down and released the pressure, would they pop at that point?
I know it's not a grain but horse chestnut conkers will also pop. Quite violently too. To bad you can't eat them though.
Scientist 1: Shoot! I forgot to bring lunch today.
Scientist 2: Me 2! Let's just "research" this corn and snack on popcorn all day.
Is it me or the sound is a bit off/unbalanced? left is louder than the right 🤔
Puffed rice (murmura/laiyya) and popped fox nuts (makhana) are popular snacks in India.
I tried some. It was disgusting. But the kernels were probably stale. Old and stored improperly in the warehouse they were shipped from.
This reminded me of genmaicha, a japanese green tea that has popped rice in it. It does taste a bit popcorny.
Scishow asking the real questions
Would be nice if they'd also answered it instead of going on about popcorn, though.
you can pop soghrum. it taste a lot like popcorn. just mini popcorn size.
my left ear enjoyed this video
when I was young I remember there was a snack called quinoa Pop... and it was literally popped sugary quinoa.... I'm not surprised it isn't really popular now considering quinoa prices
I love to make popped amaranth. It's super fun.
Here in eastern India, popped rice (Muri) is a very popular snack.
Really interesting video!