What makes the potato poisonous?
Like all nightshade plants, the potato contains poisonous alkaloids, in the case of the potato solanine.
With the natural poison, the potato protects itself from pests, fungi and predators.
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But what protects the tuber harms people and animals and can lead to severe symptoms of poisoning. This mainly applies to the consumption of raw and green potatoes.
Poisonous solanine collects in the germs and eyes, in green areas and under the shell as well as in all parts of the plants above ground. The potato berries in particular are very poisonous. The proportion of solanine in the pulp is rather low and is reduced to a safe level by cooking.
So if the potato is peeled and boiled, it is safe to eat. By the way: the solanine makes the potato taste unpleasantly bitter, making it actually impossible to eat raw potatoes.
Possible symptoms of intoxication
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; even small amounts are highly toxic to them. Possible symptoms of poisoning are:
- Nausea, vomiting, diarrhea
- Itching and burning in the throat
- Kidney infections
- Circulatory and respiratory problems
- Central nervous system disorders, convulsions, paralysis
Proper handling of the potato
When storing: Well stored potatoes contain very little solanine. The ideal storage location is the cellar, where the potatoes can be stored dry, cool and dark. Warmth and light would cause the formation of germs and thus of solanine.
When peeling: Potatoes must be peeled thoroughly. Before all sprouted and green areas are carefully cut away. Better to throw away potatoes with several green spots.
When cooking: When boiling, part of the solanine is transferred to the cooking water. Therefore, it is better to throw away the cooking water, especially with jacket potatoes.
During the meal:
- Only cooked potatoes, never eat them raw
- do not eat potato peels, not even from the jacket potato
Tips & Tricks
If you don't want to do without your beloved jacket potatoes, you can use new potatoes. Their thin shell has stored less solanine. Jacket potatoes still have to be peeled after cooking.
