Question: When air-popped without butter or salt, how much sugar and sodium does popcorn contain?
About the article "Popcorn", section "Nutritional value".

Candidate passages:
Air-popped popcorn is naturally high in dietary fiber and antioxidants, low in calories and fat, and free of sugar and sodium.
This can make it an attractive snack to people with dietary restrictions on the intake of calories, fat, and/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.
One particularly notorious example of this first came to public attention in the mid-1990s, when the Center for Science in the Public Interest produced a report about "Movie Popcorn", which became the subject of a widespread publicity campaign.
The movie theaters surveyed used coconut oil to pop the corn, and then topped it with butter or margarine.
"A medium-size buttered popcorn", the report said, "contains more fat than a breakfast of bacon and eggs, a Big Mac and fries, and a steak dinner combined."
The practice continues today.
For example, according to DietFacts.com, a small popcorn from Regal Cinema Group (the largest theater chain in the United States) still contains 29 g of saturated fat.
the equivalent of a full day-and-a-half's reference daily intake.
Dark chocolate (sugar, unsweetened chocolate, cocoa butter, milk ingredients, soya lecithin, salt, artificial flavour), wheat flour, sugar, modified palm oil, unsweetened chocolate or cocoa powder, sodium bicarbonate, soya lecithin, artificial flavour.
May contain salt and/or yeast. 
Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale of freshly popped popcorn employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885.
Cretors successfully introduced his invention at the Columbian Exposition in 1893.
At this same world's fair, F.W.
Rueckheim introduced a molasses-flavored "Candied Popcorn", the first caramel corn; his brother, Louis, slightly altered the recipe and introduced it as Cracker Jack popcorn in 1896.
Cretors' invention introduced the first patented steam-driven 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' machine popped corn in a mixture of one-third clarified butter, two-thirds lard, and salt.
This mixture could withstand the temperature needed to pop corn and it produced little smoke.
A fire under a boiler 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.
A very different method of popcorn-making can still be seen on the streets of some Chinese cities today.
The un-popped corn kernels are poured into a large cast-iron canister — sometimes called a 'popcorn hammer' — that is then sealed with a heavy lid and slowly turned over a curbside fire in rotisserie fashion.
When a pressure gauge on the canister reaches a certain level, the canister is removed from the fire, a large canvas 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.
This method is believed to have been developed during the Song dynasty originally for puffing rice.
Individual consumers can also buy and use specialized popping appliances that typically generate no more than a gallon 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 microwave popcorn bag for use in a microwave oven. 
Popcorn seasoning can refer to a variety of seasonings that are used to add flavor to popcorn.
In the United States, popcorn seasoning is mass-produced by several companies for commercial and consumer use.
Popcorn seasonings may be used to enhance the flavor of popcorn, and some are used to add a buttery flavor to popcorn.
Significant amounts are often used to ensure the adequate flavoring of popcorn, due to popcorn's low density.
It is also sometimes utilized to add coloring to popcorn.
Some popcorn seasoning may contain monosodium glutamate.
Some specialty products exist in unique flavors, such as chocolate and bubble gum.
Dry popcorn seasoning may be finely granulated to enable even dispersion upon popcorn.
Some oils used to cook popcorn contain popcorn seasonings mixed within the oil, and may be referred to as popcorn seasoning oils or liquid popcorn seasoning.
Common homemade popcorn seasoning ingredients include salt and melted butter.
Some popcorn seasoning products may be referred to as popcorn salt. 
Milk chocolate (sugar, modified milk ingredients, cocoa butter, unsweetened chocolate, lactose, soya lecithin, polyglycerol polyricnoleate, artificial flavour), wheat flour, sugar, modified palm oil, unsweetened chocolate or cocoa powder, sodium bicarbonate, soya lecithin, artificial flavour.
May contain salt and yeast, Kit Kat Creamier Chocolate* (chocolate plus Onctueux*)