Potatoes, also known as tubers or Irish potatoes, are a common sight on people's dining tables in the winter. They are highly nutritious, hailed as the "second bread" for humanity, and are also known as the "underground apple." However, when consuming them, one must pay special attention to the following points to prevent accidents such as poisoning.
Do not eat with the skin on
Potatoes contain a toxic substance called solanine. Ingesting a large amount of this substance can cause acute poisoning. This toxic substance is mostly concentrated in the skin, with red or purple-skinned potatoes containing more than yellow-skinned ones. Potatoes whose skins have turned green due to light exposure have even higher levels of solanine as the green color deepens. Therefore, it is essential to peel them before eating, especially to thoroughly remove any green skin, because even cooking potatoes with the skin on and then peeling them afterward can transfer about 10% of the skin's solanine to the flesh. Furthermore, sprouted potatoes are even more toxic, with solanine levels being 100 times higher than in normal potatoes. Thus, when eating, you must remove the sprouts and their roots. Since this substance is water-soluble, the potatoes should be soaked in clean water. Moreover, solanine breaks down easily when exposed to acetic acid, and thorough cooking at high temperatures can also detoxify it. Therefore, it is best to boil them over high heat, and adding some vinegar during cooking will further help in the decomposition of the toxic substance. To prevent poisoning, it is best to discard potatoes that have sprouted excessively. If poisoning occurs, one should seek medical attention immediately.
People with weak spleen and stomach should avoid excessive consumption
Potatoes have a laxative effect. People with a weak spleen and stomach who are prone to diarrhea should eat them sparingly or not at all.
Pregnant women should avoid eating them
Regular consumption of potatoes with high solanine content by pregnant women can accumulate in the body and potentially lead to fetal malformations, so it is best to eat them in moderation. Pregnant women should especially avoid eating long-stored, sprouted potatoes to prevent miscarriage due to poisoning.
Do not freeze them
Potatoes should be stored in a cool, dark place. They should not be exposed to sunlight or frozen. Frozen potatoes are not edible.