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.
Cut the zucchini into the desired sizes and shapes for freezing. Place a large pot on a stove. Fill it with well-salted water, and bring it to a full rolling boil. Blanch the cut zucchini in small batches for two to three minutes. The water should remain at a full boil the whole time. If it doesn't, you've put in too much zucchini. Remove them and start over once the water returns to a boil.