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.
To minimize this loss in texture, don't freeze the vegetables in bulk, but rather spread them out on a pre-chilled metal sheet pan and set the freezer to its lowest temperature. After they are fully frozen, you can bag the veggies and store them at normal freezer temperatures. Things like oven-dried tomatoes will fare better because much of their water has already been removed. The problem here is that some of what water is left may be lost, making the tomatoes drier.