Potatoes contain glycoalkaloids. This is a chemical compound found in the members of the family nightshade. They are toxic when consumed in large quantities.
The potatoes, especially the green ones, are a source of two glycoalkaloids: chaconine and solanine.
If potatoes are exposed to sunlight, they release chlorophyll. It is a phytochemical that makes potatoes to change colour to green.
Additionally, sun exposure can also trigger levels of glycoalkaloids that’s why it’s recommended to stay away from green potatoes to limit the consumption of harmful chemicals.
In high doses, signs of glycoalkaloid toxicity could be itchiness, drowsiness, more sensitive to food and digestive problems.
According to a test tube study, boiling, baking, and microwaving potatoes may significantly decrease the amount of glycoalkaloids.
Avoiding peeling your potatoes those that have become green, and making sure that they are stored properly to prevent exposure to sunlight, can lower your chance of experiencing negative side consequences.
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