Eating Sprouted potatoes are safe?
Potatoes actually contain a very dangerous toxin called solanine. This toxin is concentrated enough in the green parts in the plant to cause solanine poisoning. This includes the sprouts/eyes, and the potato itself if it's green.
But as per the New York Times health guide if the sprouts have been removed, and the potato is not green then it is safe to eat as far as solanine poisoning is concerned.
Sprouts mean the starch within the potatoes has been converted into sugar.
If the potato is green or has a green tint, it has been subject to an unfortunate amount of light exposure. This excessive exposure changes the skin tone of the potato because of the formation of alkaloid solamin. Removal of any and all green skin before eating is recommended because this skin is toxic.
Never leave potatoes stored in plastic; this encourages sweating and will increase the chances of sprouting and rotting. Avoid keeping potatoes too long during late winter/early spring.
Put the potatoes in a paper bag. Store in a cool, dark place.
Even a soft potato is on it's way to going bad.
Store potatoes somewhere cool and dry with good air circulation. Also, keep them away from onions. "Avoid storing potatoes with onions because, when close together, they produce gases that spoil both."
There are three ways to prevent potato sprouts.
Don't store the potato in a humid area. Moisture will ensure that sprouts grow.
Potatoes also should be stored where air can flow freely to some degree.
Finally, temperature should be closely watched as anything much higher than 50 degrees may lead to the formation of potato sprouts.
Eating bad (green) potatoes or their sprouts is not life threatening, but, just mildly poisonous.
What is toxin called solanine found in Potatoes?
Solanine is a glycoalkaloid poison found in species of the nightshade family (Solanaceae), such as the Potato (Solanum tuberosum) and the Tomato (Solanum lycopersicum). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. Solanine has fungicidal and pesticidal properties, and it is one of the plant's natural defenses. Solanine was first isolated in 1820 from the berries of the European black nightshade (Solanum nigrum), after which it was named.
Potatoes actually contain a very dangerous toxin called solanine. This toxin is concentrated enough in the green parts in the plant to cause solanine poisoning. This includes the sprouts/eyes, and the potato itself if it's green.
But as per the New York Times health guide if the sprouts have been removed, and the potato is not green then it is safe to eat as far as solanine poisoning is concerned.
Sprouts mean the starch within the potatoes has been converted into sugar.
If the potato is green or has a green tint, it has been subject to an unfortunate amount of light exposure. This excessive exposure changes the skin tone of the potato because of the formation of alkaloid solamin. Removal of any and all green skin before eating is recommended because this skin is toxic.
Never leave potatoes stored in plastic; this encourages sweating and will increase the chances of sprouting and rotting. Avoid keeping potatoes too long during late winter/early spring.
Put the potatoes in a paper bag. Store in a cool, dark place.
Even a soft potato is on it's way to going bad.
Store potatoes somewhere cool and dry with good air circulation. Also, keep them away from onions. "Avoid storing potatoes with onions because, when close together, they produce gases that spoil both."
There are three ways to prevent potato sprouts.
Don't store the potato in a humid area. Moisture will ensure that sprouts grow.
Potatoes also should be stored where air can flow freely to some degree.
Finally, temperature should be closely watched as anything much higher than 50 degrees may lead to the formation of potato sprouts.
Eating bad (green) potatoes or their sprouts is not life threatening, but, just mildly poisonous.
What is toxin called solanine found in Potatoes?
Solanine is a glycoalkaloid poison found in species of the nightshade family (Solanaceae), such as the Potato (Solanum tuberosum) and the Tomato (Solanum lycopersicum). It can occur naturally in any part of the plant, including the leaves, fruit, and tubers. Solanine has fungicidal and pesticidal properties, and it is one of the plant's natural defenses. Solanine was first isolated in 1820 from the berries of the European black nightshade (Solanum nigrum), after which it was named.
No comments:
Post a Comment