Green Potatoes
17 May 2005, 10:12 AM
#1
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Green Potatoes
Definately NSR....
Being a novice cook, and cooking for my wife tonight I was a semi concerned about some spuds that looked a bit green.
Is it true these are bad for yor health, and how bad ???
Being a novice cook, and cooking for my wife tonight I was a semi concerned about some spuds that looked a bit green.
Is it true these are bad for yor health, and how bad ???
17 May 2005, 10:17 AM
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While death from potato poisoning is rare, eight ounces of a green potato can contain high enough levels of solanine to affect a 50 pound person, and 16 ounces could impact a 100 pound person. Symptoms of glycoalkaloid poisoning include gastrointestinal upset, headache, fever, convulsions, drowsiness, rapid breathing, delirium, and coma. Three to six milligrams of solanine per kilogram of body mass can be fatal.
Green potatoes often taste bitter, which is caused by the presence of solanine. However, toxic potatoes may not taste bitter, and bitter potatoes may not be toxic.
Boiling or steaming toxic potatoes prevents more solanine from forming but it only removes 30-40% of the toxin that has already formed. Solanine poisoning can be avoided by cutting off all green sections of the potato before cooking it. For people who tend to have allergic reactions, the entire potato should be discarded.
Green potatoes often taste bitter, which is caused by the presence of solanine. However, toxic potatoes may not taste bitter, and bitter potatoes may not be toxic.
Boiling or steaming toxic potatoes prevents more solanine from forming but it only removes 30-40% of the toxin that has already formed. Solanine poisoning can be avoided by cutting off all green sections of the potato before cooking it. For people who tend to have allergic reactions, the entire potato should be discarded.
17 May 2005, 10:20 AM
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Concerns
Of itself, chlorophyll is not a health concern, it is harmless and tasteless. BUT, in potato tubers, it is like the "canary in the mine shaft." The green indicates an increase in the presence of glycoalkaloids, especially, in potato, the substance "solanine" (see structure). When the potato greens, solanine increases to potentially dangerous levels. Increased solanine levels are responsible for the bitter taste in potatoes after being cooked. Solanine biosynthesis occurs parallel but independent of chlorophyll biosynthesis; each can occur without the other. Unlike chlorophyll, light is not needed for solanine formation but is substantially promoted by it. The formation of solanine in potato is localized to the skin, usually no deeper than an eight of an inch (3 mm). In processed potatoes such as chips and fries, there is little hazard since peels are removed. It also needs to be strongly emphasized that potato breeding programs have resulted in the commercial release of only potato lines with very low levels of solanine.
http://www.panhandle.unl.edu/potato/...s/greening.htm
Of itself, chlorophyll is not a health concern, it is harmless and tasteless. BUT, in potato tubers, it is like the "canary in the mine shaft." The green indicates an increase in the presence of glycoalkaloids, especially, in potato, the substance "solanine" (see structure). When the potato greens, solanine increases to potentially dangerous levels. Increased solanine levels are responsible for the bitter taste in potatoes after being cooked. Solanine biosynthesis occurs parallel but independent of chlorophyll biosynthesis; each can occur without the other. Unlike chlorophyll, light is not needed for solanine formation but is substantially promoted by it. The formation of solanine in potato is localized to the skin, usually no deeper than an eight of an inch (3 mm). In processed potatoes such as chips and fries, there is little hazard since peels are removed. It also needs to be strongly emphasized that potato breeding programs have resulted in the commercial release of only potato lines with very low levels of solanine.
http://www.panhandle.unl.edu/potato/...s/greening.htm
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17 May 2005, 12:22 PM
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Originally Posted by ajm
Stick to mushrooms instead.... these are quite tasty I've heard! 
"Amanita verosa - The Destroying Angel"
"Amanita verosa - The Destroying Angel"
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