Potatoes on the market come in all varieties, so how do you buy tasty and nutritious ones? Dr. Rui Lili, a Ph.D. from the Department of Food and Nutrition at the Academy of Military Medical Sciences, explains that for a general potato, you should choose one that is round, intact, with a smooth and firm skin. Specifically, first, select a potato with a suitable, neat, and uniform shape. Secondly, the skin should be smooth, not too thick, and the eyes shallow for easy peeling. In addition, do not buy potatoes that have excessive peeling, a dull color, are shriveled, limp, have many knobs, a musty smell, have sprouted, or have turned green.
Dr. Rui Lili emphasizes that potatoes must always be peeled. This is because potatoes contain a toxic substance called alkaloids, which are mostly concentrated in the skin. Consuming a large amount of alkaloids can cause poisoning, nausea, and other reactions like diarrhea. Furthermore, sprouted potatoes produce solanine, which can inhibit the respiratory center. When cooking, be sure to cut out the sprouts and their roots, soak the potato in water, and use high heat for stewing.
It is also important to note that potatoes with green skin should not be eaten. The toxicity of the alkaloids in such green-skinned potatoes is much higher than the toxins in the sprouted eyes.