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Does cooking potatoes reduce solanine?

【Expert answer】

Created: 2022-06-19 17:15:11

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Effects of cooking on solanine levels Boiling potatoes reduces the solanine levels by only 1.2%, making it an ineffective way to decrease the concentration of glycoalkaloids in potatoes. Deep-frying at 150 °C (302 °F) also does not result in any measurable change.


Can solanine be cooked out of potatoes?

Control. Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.

How do you reduce solanine in potatoes?

CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg. C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.

At what temperature is solanine destroyed?

So there is a good chance that the ripe fruits are edible... If they are not, it is hard to get rid of the solanine. Solanine is heat stable it decomposes over 200°C (about 240-260°C afaik) and it is not (poorly) water soluble.

What is the best way to prevent solanine poisoning?

The best way to prevent solanine poisoning is to store tubers in a cool, dark place and remove the skin before consumption.

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