Green potato tubers: The color indicates presence of of a toxic chemical solanine.
(Photo courtesy of alamy.com)
Solanine is a glycoalkaloid poison found in species of the nightshade family within the genus Solanum, such as the potato, the tomato, and the eggplant. The chemical is a natural pesticide and is meant to protect the plants from insects and germs. This is a natural ingredient of the potato, but the ingestion of higher amounts of glycoalkaloids can lead to poisoning in humans.
The following are the standard recommendations relating to the storage and preparation of potatoes on order to keep the intake of glycoalkaloids as low as possible,
- Potatoes should be stored at a cool, dark and dry place
- Old, dried up, green or strongly germinating potatoes, as well as potato peels as snacks consisting mainly of potato peelings, are not suitable for consumption
- Green parts and so-called “eyes” should be generously removed from potatoes
- If consumers want to eat the skin along with the potato, only undamaged, fresh potatoes are fundamentally suited for this purpose
- Potato dishes should not be eaten if they have a bitter taste
- Small children in particular should not eat unpeeled potatoes
- Consumers should not reuse the water in which potatoes have been boiled
- Deep-frying fat for potato products should be replaced regularly
Article courtesy of ptatobusiness.com; https://www.potatobusiness.com/trends-news/german-federal-institute-for-risk-assessment-reminds-about-danger-of-solanine-in-potatoes/