This is a case of solanine in potatoes. Often a newer potato off harvest . The green eyes of the potato can harbour this chemical and when boiling it spreads in solanine flavour or the metallic taste. Cut off the green eyes on the potatoes and reduce the metallic flavour spread . 28 февр. 2018 г.
Why do my potatoes taste like metal?
Glycoalkaloids occur naturally in potatoes and are toxic to humans at high levels. Glycoalkaloids are concentrated in the peel and prolonged exposure of tubers to light will stimulate the formation of glycoalkaloids near the surface of the potato tuber.
What makes potato skins bitter?
Exposure to light means they make chlorophyll, which turns them green. When this happens, an alkaloid called solanine — a bitter toxin — develops. Solanine, when eaten in large quantities, can be toxic. You need to cut or scrap any green parts of the potato flesh or skin and discard those pieces.
Are Bitter potatoes poisonous?
Usually, a person will not keep eating a bitter potato because of the taste. However, if they were to eat a large amount of green potato they might get solanine poisoning. When solanine levels in a potato are greater than 0.1% the vegetable is not suitable for eating and could make a person sick.
Why do potato skins burn my throat?
Solanine levels above 14mg/100g are bitter in taste. Cultivar with greater than 20mg/100g cause a burning sensation in the throat and mouth. The second most abundant steroidal glycoalkaloid in potatoes is alpha-chaconine. In ruminant animals, potato glycoalkaloids are hydrolyzed to solanidine.
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