To reduce the amount of glycoalkaloids in potatoes, the public is also advised to peel the skin and to remove the parts of the tuber that show damage, rotting, green colouring and sprouting before cooking. In more severe cases, discard the entire potato.
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%.
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 do you remove solanine from 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.
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