See if the surface turns green.

During the storage process of potatoes, if they are exposed to light for a long time, chlorophyll will be produced on the surface and they will sprout, and then the chlorophyll part will produce a large amount of solanine. Green potatoes obviously have more chlorophyll and solanine.

If you find that the potatoes have turned green when you buy them, please do not buy them. If the fresh potatoes you buy home turn green before you eat them, the solanine content of the potatoes is not high at this time. You only need to peel them, cook them at high temperatures, and add some vinegar, and most of the solanine will be decomposed.

Extended information

For humans, solanine is very dangerous. It is corrosive and has an irritating effect on the human gastrointestinal mucosa. If poisoned, nausea, vomiting, abdominal pain, diarrhea and other symptoms will occur. In addition, solanine has a strong inhibitory effect on the cholinesterase activity of the central nervous system. If it is severely poisoned, convulsions, shock, coma and difficulty breathing will occur.

It was found that different amounts of solanine can be detected in fresh potato samples of different varieties on the market, with the content ranging from 26 to 88 mg per kilogram (average 56 mg per kilogram). Among them, solanine in potato flesh The vitamin content is less than 10 mg per kilogram, while potato skins range from 90 to 400 mg per kilogram. There will be no problem even if you eat it every day.

People's Daily Online - You can't eat potatoes if they sprout, but what if they turn green? It’s better to throw it away