Which is more nutritional, potatoes or white long grain rice?
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Potatoes. You can live for months on them alone. Been proven.\n\nIt's quite amazing what an unassuming tuber can contain. Within its red, yellow, white or brown protective exterior, a potato can provide much of the recommended daily allowance (RDA) of a number of vitamins and minerals. \n\nFor example, potatoes can have 600-800 mg of potassium, about 40 percent more than a banana. Potassium is essential to the body because of its role in attaining optimal muscle performance and improving the nerves' response to stimulation. Iron, essential in helping the body convert food to energy as well as resist infection, is also found in potatoes. A Russet Norkotah can have 40 percent of the RDA of iron. \n\nOne would expect potatoes to have minerals, as they spend their life underground. But potatoes are also a great source of vitamins, even supplying vitamin C, the sunshine vitamin. Vitamin C is essential to help maintain healthy connective tissue and heal wounds. The many varieties of Washington potatoes are also good sources of B vitamins, helping the body make healthy red blood cells and amino acids.
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When life gives you potatos make Vodka: The practical chemical applications of potatos in the Modern world.
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Brown rice, steamed, will give you the most fiber.
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Instead of white rice, you should be eating brown rice.  It's better for you and keeps you satisfied longer.
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white tea or green tea
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the rice. \n\npersonally i really don't know. it depends on the both of you and the environment around you.
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Seems that many factors can vary how much glucose can be in a potato.\n\nPlease see the attached link for a detailed article that is sure to more than answer all your questions concerning glucose in potato's.\n\n\n\nhttp://www.findarticles.com/p/articles/mi_qa4069/is_200409/ai_n9443290
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I'd say fibers.  You can either eat fibers supplement or eat grain rice, wholewheat bread or fiber rich fruits such as papaya.
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Stay away from white potatoes, white pasta, red meat, and alcohol. Eat foods that are high in niacin or take niacin supplements.
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Just because you boil it does not mean it is any healthier when we are talking about carb intake. Rice (although not high in fat) is loaded with carbs. Once you consume those carbs they turn into sugar. We all know that sugar is bad for any type of diabetes. With everything moderation is the key. If you want to eat rice you can just eat about 1/2 cup. Then you can eat a serving of meat which is not high in carbs and some veggies. Just remember that all veggies are not the same. Corn, carrots, potatoes and peas are on the list for having high amounts of carbs.
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Hi: It is more a question of which ones to eat limited amounts of. Those include starchy peas, corn and potatoes.\nThey are still better than white bread and flour starch but\nneed to be limited. Most other fruits and vegetables are\ngreat, especially green leafy vegetables and berries. Ken
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I dunno about rice but I've heard Alka Seltzer makes them explode.............how sad!!\n\nBTW  I haven't tried it!!
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Acually, it has nothing to do with carbs or starch or fat.  It has to do with the glycemic index of the foods you eat.  Those foods such as white bread, potato, rice, pasta, etc. are high on the glycemic index.  In other words, they will spike your blood sugar.  The right carbohydrates are either complex carbohydrates or fiber, and have a low-glycemic index. Complex carbohydrates and fiber generally supply additional healthy trace elements and phytonutrients, as well as energy. A healthy diet includes a variety of protein sources including complete proteins, which contain all of the essential amino acids. Beneficial fats are high in essential fatty acids and low in saturated fatty acids. No more than 10 percent of your total daily calories should be derived from saturated fat. \n\nThe glycemic index is a way of measuring the rate at which carbohydrates are broken down and appear in the blood as simple sugars. Those foods that result in a rapid rise in blood sugar have a high-glycemic index. Carbohydrates that are broken down slowly and cause only a moderate increase in blood sugar have a low-glycemic index. Some carbohydrates fall in between. \n\nHigh-glycemic foods provide quick energy, but it is usually short lived and hunger soon returns. Low-glycemic foods provide greater satiety and sustained energy, which makes eating less and losing weight easier. \n\nHigh-glycemic diets also have been linked to obesity, type II diabetes, insulin resistance, and heart disease. Virtually all convenience foods and many meal replacement and diet products on the market today are unfortunately, high glycemic.3 \n\n\nIf you want some information on the glycemic index, check out my website below.  Also, Dr. Ray Strand has some great information on his site www.releasingfat.com .
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According the World Factbook: rice, wheat, oilseed, cotton, jute, tea, sugarcane, potatoes; cattle, water buffalo, sheep, goats, poultry; fish .
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I would hope so, but I'm betting you'd want something healthier and with more whole grain grit.  Perhaps Kashi gravel grains?
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Depends on the type of rice. White Minute rice is not good for you. But brown whole grain rice is. Brown whole grain rice is a good source of fiber and will help keep your bowel working as it should.
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Rice is the staple in the diet for much of the world. It runs a close second to wheat in its importance as a food cereal in the human diet. About 560 Million Metric Tons of rice are grown annually compared to 600 MMT for wheat, 300 MMT for oil seeds, and 900 MMT for coarse grains (corn, sorghum, barley, oats, rye, millet and mixed grains.) Most coarse grains go into animal feed where its impact on the human diet is not as great (eight lbs. of grain are needed to produce one lb. of beef). Rice produces more food energy per acre than other cereal grains, and is second only to wheat in terms of protein per acre produced. Rice production has more than doubled in the last 40 years. Most of the increase in production has been a result of improved field yields. Acreage planted in rice has only increased about 30 percent. Rice is best grown in flooded fields and so acreage is limited by soil type and supply of water.