While the chlorophyll in green potatoes is not necessarily harmful, the color may indicate other processes have taken place inside the potato. The most significant of these is the formation of solanine, which is created after the vegetable is exposed to light. 27 мая 2021 г.
How do you prevent solanine in potatoes?
Michigan State University Extension urges you to wash all produce before preparing and eating in order to avoid illness from bacteria and pesticides. Also be sure to peel the green and “eyes” off a potato before cooking to avoid solanine poisoning.
How does a potato get solanine?
Solanine is a glycoalkaloid poison created by various plants in the genus Solanum, such as the potato plant. When the plant's stem, tubers, or leaves are exposed to sunlight, it stimulates the biosynthesis of solanine and other glycoalkaloids as a defense mechanism so it is not eaten.
What causes green potatoes contain solanine?
Potatoes naturally produce small amounts of solanine as a defense against insects, but the levels increase with prolonged exposure to light and warm temperatures. The green color is actually caused by high levels of chlorophyll, which by itself is harmless.
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.
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