in my experience i usually use 1/4 cup of unpopped kernels and they come out to five cups of popped corn. and that's with essentially no unpopped kernels left over. and that's about 160 cals for the five cups, or 32 cals a cup. and i am getting that number from the unpopped kernels, which are 40 cals a Tablespoon.
1 To freeze gnocchi:  It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags. Frozen gnocchi can be stored in the freezer for 4 to 6 weeks.
1 You can keep zucchini squash in the freezer for baking for about a year. 2  To prepare for freezing, wash and grate small, tender zucchini. 3  Steam blanch it by placing a single layer of zucchini in a steamer basket at least three inches above several inches of water. If your zucchini is watery when you defrost it, just drain off the liquid. 2  You can keep zucchini squash almost indefinitely if you pickle and jar it. 3  Combine one pound of sliced zucchini with one cup of sliced onions and two tablespoons of salt in a non-reactive pot.