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Potatoes, Rice, and Noodles - Healthy and Varied

In Germany, potatoes and rice are often used as so-called satiating side dishes. However, these foods can do much more than just satisfy hunger. Apart from the fact that potatoes contain only about 0.1 percent fat and are an important carbohydrate supplier with an average of 16 percent, they also contain important vitamins: They are rich in B vitamins B1, B2, B3, and B5 as well as vitamin C. Rice performs similarly well, also containing B vitamins that benefit the skin, nerves, and metabolism. In addition, the low-fat rice (0.3 percent fat) contains magnesium and manganese as important minerals. What the foods potatoes and rice have in common is their versatile usability.

Many Different Varieties and Preparation Methods of Potatoes and Rice

Neither potatoes nor rice originally come from Germany. The crop plant was a staple food in South America long before the Spaniards got to know the potato in Peru and Chile during their conquests (in the years 1525-1543). In 1555, the Spaniards brought the first red-skinned potatoes to Europe. Ten years later, the first yellow-skinned potatoes from Venezuela reached Great Britain. As the potato gradually established itself as a food in Europe, the imported varieties began to mix. Nowadays, there are about 5,500 different potato varieties - of which more than 210 are approved in Germany.

It is known that rice has been cultivated in Asia and Africa for several thousand years. Experts suspect that its original origin lies in the southern part of China and India. Excavations in the Yangtze Delta unearthed rice grains dating back to 5000 BC. Around 400 BC, rice reached Egypt and then Iran and Iraq, from where it gradually spread throughout Europe. Rice has been grown in Spain since the 10th century and in Italy (Po Valley) since the 15th century. Italy is still the largest rice producer in Europe today.

Potatoes - Still Popular

Although Germans no longer eat as many potatoes as they used to, the healthy tuber is still very popular: Every German consumes about 60 kilograms of potatoes per year. Although this is still a relatively large amount, potato consumption in this country was almost three times as high in the 1950s. This declining trend is due, on the one hand, to changing daily routines and, on the other hand, to the increasing prevalence of dishes from other countries. The traditional German cuisine usually requires a little more time, which many people nowadays do not have. However, many Germans still appreciate potatoes as a side dish for meat and fish.

Conveniently, you can choose between firm, predominantly firm, and floury potatoes to prepare each potato dish as best as possible. For example, use firm potatoes for fried potatoes or potatoes, predominantly firm for boiled potatoes or casseroles and floury potatoes for croquettes or mashed potatoes.

Rice - Increasingly Popular

Unlike potatoes, rice has become increasingly popular in Germany in recent decades. Nowadays, every German eats about 5.5 kilograms of rice per year; twenty years ago, it was only half that amount. The fact that rice is still consumed in relatively small quantities in Germany is due, among other things, to the fact that it is often only associated with Asian cuisine. However, rice also goes very well with meat and vegetables prepared according to German cuisine.

The variety of rice is unparalleled: there are more than 100,000 varieties of rice in total. The distinction into three basic varieties is also found in rice. Depending on the rice dish you want to cook, you can choose between long-grain rice, medium-grain rice, and short-grain rice. Long-grain rice is six to eight millimeters long and very narrow. Since it is grainy and loose after cooking, you can serve it, for example, as a side dish for meat and fish. Medium-grain rice measures between 5.2 and 6.0 millimeters. After cooking, medium-grain rice is slightly sticky and quite soft. Use it, for example, for risotto or paella. Short-grain rice is characterized by its round shape and small size (up to 5.2 millimeters). Since it releases a lot of starch and becomes sticky during cooking, you can prepare excellent rice pudding with it.

Noodles - Not Only Popular in Italy

Germans also like to eat noodles as a side dish, but often also in the form of special noodle dishes. Popular examples are lasagna and spaghetti bolognese. Compared to Italy, the per capita consumption of noodles in this country is rather low, at about 7.5 kilograms per year. An Italian eats about 25 kilograms of noodles in one year. Like the competitors potatoes and rice, noodles have a long tradition. There is a Chinese noodle recipe that was recorded on parchment about 4,000 years ago. This recipe is similar to that for German egg noodles, which are also based on eggs, wheat flour, and water. Tomb depictions (4th century BC) show that Greeks and Romans were also familiar with pasta. Depicted are, among other things, flour sacks, noodle boards, and dough tongs. The Arabs were the first people to dry noodles to make them durable. In Germany, spaetzle were the first known noodle variety, which has been prepared for more than 400 years, especially in southern Germany.

Noodles in Europe and Noodles in Asia

Noodles are often said to be fattening. This claim is only true if noodles are eaten too often - and possibly in combination with calorie-rich sauces. Compared to potatoes, however, noodles have about five times the amount of calories. There are three different types of noodle production: shaping using templates, rolling, and pressing through perforated sheets. In Germany alone, you can choose from about 100 types of noodles - from simple ribbon noodles to cannelloni, which are the basis for delicious Italian casseroles.

In Europe, mainly noodles containing (hard) wheat semolina or wheat flour and sometimes eggs are known, while in Asia, glass noodles and rice noodles are mainly represented. Glass noodles are based on mung bean starch, and rice noodles are made from rice flour. Taste and consistency are hardly comparable with European egg or hard wheat noodles. If you like to cook Asian dishes, glass noodles or rice noodles are an almost indispensable side dish: both noodle varieties are quite tasteless and can absorb sauces and spices well.

Order Potatoes, Rice & Noodles Online

Do you sometimes lack the time to compare the variety of potato, rice, and noodle products in the supermarket? Then you are in the right place in our online shop: Buy whenever you feel like it and have time. Comparing products in the potato, rice, and noodle category is easy: Go to the subcategory you are looking for and sort the items by price or release date. You can use the following filters to narrow down the results list: price, manufacturer, and availability. If you click on a product that is relevant to you, you can see details such as ingredients, use, and preparation time. If the Technical Data section is available, you can find out the nutritional information here. Many of the items offered in this online shop have already been reviewed by customers. If you can't decide between two potato and rice products, for example, it makes sense to consider the available reviews. Ordering potatoes, rice, and noodles on a subscription basis is particularly useful if you are one of those who consume these foods regularly: simply choose the preferred interval and number of deliveries.

Potatoes, Rice & Noodles for Gourmets

The range of our online shop is so extensive also in the category of potatoes, rice & noodles that you can not only choose from articles that are standard. Rather, you also have the choice between products that can provide culinary highlights. How about preparing a festive meal with high-quality wild rice, for example? Regardless of whether you prefer rice, potatoes, or noodles, you will find a good selection of sauces here that will simplify the preparation of the respective dishes. It is definitely worth browsing in this and other categories of our shop, as you will certainly receive many interesting suggestions and find attractive offers.