Potatoes contain glycoalkaloids, which are formed through sunlight exposure and can be toxic to health in high amounts. Cooking, peeling and properly storing potatoes can help minimize glycoalkaloid content. 18 окт. 2018 г.
Are cooked potatoes poisonous?
Potatoes contain two kinds of glycoalkaloids, both natural toxins, called solanine and chaconine. ... Cooking potatoes by baking, boiling, frying, and microwaving does not eliminate glycoalkaloids. However, removing the skin before cooking can reduce the glycoalkaloid content in a raw potato.
What happens if you eat solanine?
If a person eats solanine it can cause headaches and nausea. Solanine is naturally present in all potatoes, generally in the upper one-eighth of the skin. It is a colorless alkaloid with a bitter taste. Usually, a person will not keep eating a bitter potato because of the taste.
When should you not eat a potato?
In addition, when potatoes sprout, the starch in the potatoes is converted into sugar. If the potato is firm, it has most of the nutrients intact and can be eaten after removing the sprouted part. However, if the potato is shrunken and wrinkled, it should not be eaten.
Is it OK to eat half cooked potatoes?
No, you shouldn't. Potatoes require proper cooking to swell the starch granules. The flavor and texture of eating an undercooked potato are unappealing. Also, they contain resistant starch which is indigestible by the body.
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