Which starchy food do you prefer out of the three?
An ancient grain that has been cultivated for centuries. Rice is commercially classified by size: long, medium or short grain. Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice.
Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Other varieties of short-grain rice are Arborio and Mochi.
The potato is a starchy, tuberouscrop from the perennialnightshadeSolanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago,and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop
Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 inSicily.[2] It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from anunleaveneddough of a durum wheatflour mixed with water or eggs and formed into sheets or various shapes, thencooked by boiling or baking. It can also be made with flour from other cereals or grains.
An ancient grain that has been cultivated for centuries. Rice is commercially classified by size: long, medium or short grain. Long-grain rice is 4-5 times its width and is available in white and brown varieties, which are light, dry grains that separate easily when cooked. Basmati rice is a perfumy East Indian variety of long-grain rice.
Short-grain rice has fat, almost round grains that have a higher starch content. When cooked, it tends to be quite moist and viscous, causing the grains to stick together. Also called pearl rice or glutinous rice (although it's gluten-free). Other varieties of short-grain rice are Arborio and Mochi.
The potato is a starchy, tuberouscrop from the perennialnightshadeSolanum tuberosum L. The word "potato" may refer either to the plant itself or to the edible tuber. In the Andes, where the species is indigenous, there are some other closely related cultivated potato species. Potatoes were introduced outside the Andes region approximately four centuries ago,and have since become an integral part of much of the world's food supply. It is the world's fourth-largest food crop
Pasta (Italian pronunciation: [ˈpasta]) is a staple food of traditional Italian cuisine, with the first reference dating to 1154 inSicily.[2] It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from anunleaveneddough of a durum wheatflour mixed with water or eggs and formed into sheets or various shapes, thencooked by boiling or baking. It can also be made with flour from other cereals or grains.
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