Unfortunately, boiling and other cooking methods, including baking, microwaving or frying, do not significantly reduce solanine levels. Thus, they won't make green potatoes any safer to eat (9). 7 сент. 2017 г.
Does frying get rid of solanine?
Deep-frying at 150 °C (302 °F) also does not result in any measurable change. Alkaloids like solanine have been shown to start decomposing and degrading at approximately 170 °C (338 °F), and deep-frying potatoes at 210 °C (410 °F) for 10 minutes causes a loss of ∼40% of the solanine.
How do I get rid of solanine?
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.
Does cooking potatoes kill solanine?
Cooking does not destroy the solanine toxin, so the green parts of potatoes should be removed entirely. Green potatoes should especially not be served to children, whose smaller bodies make them more susceptible to poisoning.
How do you remove solanine from tomatoes?
Additionally, frying the green tomatoes in hot oil diminishes the solanine content, rendering the green tomato less toxic.
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