Store potatoes in a cool, dry, dark environment to minimize glycoalkaloid formation. Cut away any parts of a potato that show signs of greening, physical damage .
How do you get rid of glycoalkaloids?
Minimizing Exposure to Glycoalkaloids in Potatoes1Store potatoes in a cool, dry, dark environment to minimize glycoalkaloid formation.2Cut away any parts of a potato that show signs of greening, physical damage (cuts or bruises), rotting, or sprouting. ... 3Peel the skin from potatoes to reduce glycoalkaloid levels.
How does the body get rid of solanine?
Most people can easily cope with the solanine in the average portion of potato and show no symptoms of poisoning because the body can break it down and rapidly and excrete the products in the urine.
What is the best way to reduce the solanine concentration and potatoes?
Terms in this set (40) What is the best way to reduce the solanine concentration in potatoes? Peel the skins before cooking or eating.
How do potatoes reduce glycoalkaloids?
Peeling, boiling and frying can reduce the content of glycoalkaloids in food. For example, peeling potatoes can reduce their content by between 25 and 75%, boiling in water between 5 and 65%, and frying in oil between 20 and 90%.
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