What is the nutritional value of potatoes and rice?

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They suck , they fulla starch

Depends what kind of rice.

This is a baked potato without salt, with the skin:
http://caloriecount.about.com/calories- ... kin-i11674

Nutrition Grade: A
Calories: 161

Good points:

Very low in saturated fat
No cholesterol
Very low in sodium
High in potassium
High in vitamin B6
High in vitamin C

Brown rice or whole grain rice is a good choice for fiber. Potatoes are starchy but can fill you up with the skins and better for you than meat. Just make sure to eat the skin with it. Together, the rice and potatoes are too starchy but each can be enjoyed with legumes or different types of vegetables for a thoroughly nutritious meal. Do not discount the sweet potato.

They're not bad if you got a high carb tolerance. Some people "got it" so to speak, and others don't. I figure potatoes and brown rice aren't bad really. Bread and white rice aren't really good, though. But, if you're cutting weight, the best way to get more volume of food is vegetables. I personally like cabbage a ton, like what I'm making right now is cabbage, and sausage, a bit of hamburger, and meatballs, then cover it in a little spaghetti sauce, and tada, it's like spaghetti and meatballs, but with cabbage instead. It's nothing really "drastic" but yeah. Once you're done cutting weight, you can introduce some carbs back in, but yeah.

Other than that, a lot of people are missing out actually on saturated fat and cholesterol in their diet, my theory is some people's bodies are well suited for digesting carbs, and others are more suited for SFAs as their primary energy source. But if you just have protein and nothing else, you're gonna feel like ass and have no energy, so either protein+carbs, or protein+fat, and yeah.

As far as why potatoes and rice became so prevalent, well, in societies that aren't basically amusement parks like our own, regardless of people's genetic makeup, they give energy in the form of carbs. If you're working in a field for hours and hours everyday, or a steel mill, or whatever, you need energy, and carbohydrates are cheaper than meat, so yeah. Pound of rice will feed a whole family and have them full, for like 50c, whereas a pound of meat is at least a dollar (for chicken with bones) and will feed one person.

Two crops have done the most for civilizations: soy beans and corn. Wherever corn exists, there's tremendous progress.

http://www.wolframalpha.com/input/?i=potato,rice

That could be because of ease of sow, transport and/or storage instead of nutritional.

Potatoes should be eaten with the skin to get the most nutrition out of them. Removing the skin removes a lot of the nutrition. Just scrub them to get any dirt traces off, first. This all applies to sweet potatoes/yams, as well.

Processed white rice has little or no nutritional value. Brown and other varieties of non-white non processed rice are somewhat good on nutrition.

Always go with whole grain products, as non whole grains have had the nutritional parts removed. The processors do tend to put a few back, but they are still poor in nutrition after that, compared to whole grain products.

I eat a lot of whole grain breads, and only eat white breads if I am at someone's house and they don't have whole grain products. Although I rarely eat cereals, again, I get the whole grain ones, when I do. I buy brown rice and other whole grains to eat. They taste better than the ones that have lost their nutritional value through processing, too. I prefer to eat taters with the skin one. I think they taste better that way, especially red skinned taters. I tried canned yams, and they were overcooked, slimy and yucky. They were also over saturated in a sugary syrup. Home baked yams/sweet taters in the skin are great, though, and only need a little sweetener added. You can also add a little butter/margarine, and even cinnamin or mint.

What works really well with a Russet potato is one of those copper dish scrubbers. Hold it under running water and scrub the dirt away being careful not to scrape off too much of the skin. This gets them nice and clean. You can wrap it in foil, put it on a cookie sheet or metal pan, place it on a rack in the oven at 375 degrees for a couple of hours.

This is really good in winter because the baking potato will help to warm up the kitchen. It's good winter food.

Rice and potatoes rock!

If you're going to eat rice get Long Grain Brown/White Rice, Jasmine Rice, or Wild Rice that you have to cook in a pot, no quick microwaving options like Instant Rice has. Those are some common to find rice and healthy kinds anyway. Instant Rice is mostly just calories, with vitamin powder added to make up for vitamins lost from cooking it, which is not even close to as good as the real thing.

Potatoes are great too. Some people can't handle them like rice though. I can handle them, they've helped me lots in getting in shape and being healthy. Like others have said eat the skin, it holds a lot of vitamins in it, and most of the fiber in a potato. Having a good hard working exercise plan and planing my meals for what I'm doing for the day is also helpful in not being negatively effected by potatoes. I find it is best to eat potato 1H-30Min before a good work out, one that will make you sweat a lot, where you will be workng hard. You could also eat them after a good work out too and see how it goes. It worked for me as well, by giving me energy after a tough work out. You should still be burning calories after a hard work out anyway. Potatoes are great fuel!

I don't support the hate of rice and potatoes at all. They can do great things for people!

I just barely rinse them and if any dirt stays on, screw it. Minerals, yo.

You could also try boiling them a lil bit, not long. That works in getting a lot of dirt off too and it's not half as much work as scrubbing them.

You can also roast them with garlic. Cut a Russet or another variety, even Red or Gold will work, into chunks a couple of inches thick. Put them in one layer on a cookie sheet. Salt and pepper them. If you have spices, you can experiment with them. Thyme, Sage, Rosemary, even Garlic Salt all would compliment roasted potatoes. Put them in the oven about fifteen minutes at 425 degrees, thirty minutes max. They taste wonderful roasted and there's no added fat cooking them this way. Plus, you can eat them with ketchup or chili sauce just like you would french fries.

Oh, maybe that's why I don't care. I always dice them and boil my potatoes, 99% of the time. I pretty much make boiled fries I guess, boil them, not like in a pot, just in a frying pan, and then add black pepper, salt, and then maybe some predone seasoning mix (ie, cajun spice) and cook them on pretty high, boiling in like 1cm of water or less, until they're done and soft.

Of course I love frying potatoes in bacon grease. Nom nom nom.

That sounds good, I'll have to try it with a few tweaks. Here's something I like to make, that's healthy, and has a lil fat. Nothin' wrong with some fat in there, especially as a side dish. A lot of the butter is lost at the bottom of the pan when you are finished anyway.

Chop three to four potatoes and put into a large glass roasting pan. Season with Thyme, Rosemary, Sage, Garlic powder, Onion powder, whatever you like... Experiment a little. Spices of many kinds go well with potatoes, I recommend some chilli powder to add an extra kick and for the health factor. You can also add 5 large carrots and an onion chopped up into bite sized pieces as well, to make the dish healthier and add more flavor overall. That's the way I prefer. Anywho, heat the Oven to 425 degrees, and take 4-6 tablespoons of butter, melt it in the microwave in a glass, and drizzle all over those veggies! MMM! Now mix em around with a wooden spoon to get them all covered with butter, and to minimize any burning. Cover the pan with aluminum foil and the next step is to simply throw em in the oven and wait 45 minutes. Afterwards you take them out, stir em up again, and set in the oven for 30 more minutes uncovered.. Then you've got a delicious soft, savory, and healthy dish you can eat alone or with other foods.

If you don't mind fat, there's always the old standby, fried potatoes. Potatoes diced in skillet, fried in whatever fat you prefer, even olive oil if that's what you like, then left to drain on a paper towel.
Don't forget about Cajun seasoning. Potatoes are so versatile in how they can be seasoned.
Frying them up in butter works as well.
Paprika's another spice people like with potatoes.

Mostly because it provided fairly reliable, high energy nutrition to people who were in fact prior to it more likely to starve to death than stay alive. If you look at countries with mainly rice/potato/soy based diets, they tended to be countries with very little else to eat.