Even if raw vegetable salads are healthy and most of the vitamins are hidden under the skin of fruit and vegetables - the potato must be excluded from this. It cannot be eaten raw or with the skin on, as poisonous alkaloids hide here.

What makes the potato poisonous?

Like all nightshade plants, the potato contains toxic alkaloids, in the case of the potato solanine.
With the natural toxin, the potato protects itself from pests, fungi and predators.

But what the tuber protects harms people and animals and can lead to severe symptoms of poisoning. This applies above all to the consumption of raw and green potatoes.

Toxic solanine accumulates in the sprouts and eyes, in green areas and under the skin, and in all parts of the plant above ground. Potato berries in particular are very poisonous. The proportion of solanine in the pulp is rather low and is reduced to a harmless level by cooking.

So if the potato is peeled and boiled, it is perfectly edible. By the way: the solanine makes the potato taste unpleasantly bitter, making it actually impossible to eat raw potatoes.

Possible signs of poisoning

While boiled potatoes are safe, the risk of poisoning increases with the concentration of solanine and the amount of green spots. The darker green the potato, the more poisonous it is. Children are particularly at risk, as even small amounts have a highly toxic effect on them. Possible signs of poisoning are:

  • nausea, vomiting, diarrhea
  • Scratching and burning in the throat
  • kidney inflammation
  • circulatory and respiratory problems
  • Central nervous system disorders, spasms, paralysis

Proper handling of the potato

When storing: Potatoes that have been stored well contain little solanine. The ideal storage place is the cellar, where the potatoes can be stored in a dry, cool and dark place. Heat and light would stimulate the formation of nuclei and thus of the solanine.

When peeling: Potatoes must be peeled thoroughly. Carefully cut away before all germinated and green areas. It is better to throw away potatoes with several green spots.

When cooking: When cooking, part of the solanine is transferred to the cooking water. It is therefore better to throw away the cooking water, especially with boiled potatoes.

During the meal:

  • Potatoes only boiled, never eat raw
  • do not eat potato skins, not even boiled potatoes

tips and tricks

If you don't want to do without your beloved boiled potatoes, you can use new potatoes. Their thin shell has less solanine stored. Jacket potatoes still have to be peeled after cooking.

Category:

Vegetable garden