Potatoes are rich in complex carbohydrates and are a part of a healthy diet. Whenever prepared healthily, potatoes make the perfect source of complex carbohydrates that energize the body. However, anytime potatoes go bad, they turn into unsafe to eat. Potatoes include a type of neurotoxin called solanine that during large amounts cause a wide range of pains and symptoms.
What is Solanine?
Solanine is usually a toxic chemical that is dangerous to human beings. Consuming bad potatoes can cause solanine poisoning. An indication of high solanine content during potatoes is a greenish tint over the peeled flesh. The solanine in taters is concentrated on the roots. A toxin increases in efficiency once the potato is exposed to light.
Symptoms of solanine poisoning involve headaches, vomiting, stomach cramps, and difficulty in deep breathing. Other symptoms include looseness of, shock, and hallucinations. While most children and adults can tolerate small amounts solanine from fresh potatoes, some people have become sensitive to this compound.
Studies prove that consuming between 30 to 50 milligrams of solanine per 100 h of potato may cause solanine poisoning. Sometimes, solanine poisoning can cause death.
When are Potatoes Unsafe to enjoy?
When Potatoes are Shrunken
When it comes to feeding on potatoes, you want these tubers to get as fresh as possible. Causing potatoes too long could cause these to go bad. The skin of a spud ages the same way as our skin does. When left for far too long, the potato skin will quickly sag, develop spots and wrinkles. Old potatoes will begin taking on a mushy structure when touched. All these are symptoms that potatoes are no longer safe to eat.
When potatoes are starting to shrink, dry up and develop softer texture, throw them away instead of consuming them. This goes especially if the carrots were exposed to sunlight for a lot too long. Again, exposing potatoes to sunlight accelerates solanine development, which makes potatoes even more dangerous as time goes by.
When Sprouts Shoots Up
Unlike different vegetables, potatoes do not come to be completely inert once they are gathered. Potatoes will develop sprouts identified as eyes. This goes especially for organic and natural or farm stand tomato fruits. Unlike potatoes from the community supermarket, organic or park stand tomatoes are not treated with chemicals that reduce growing.
Developing sprouts do not make potatoes unfit for consumption since you always cut the pals during preparation. However, avoid eating the discarded sprouts as well as roots of the potatoes since this is where the solanine content of the origin crop is concentrated.
Ever peeled a potato and instead of white flesh, you see a greenish tint? That is the clear sign of high solanine information. The green tint you see will be chlorophyll. This compound is not hazardous but it does promote solanine manufacturing.
Potatoes produce solanine to keep pests in addition to predators away. This chemical is a part of the tuber’s natural immune system. You don’t have to throw away the apples even if you are seeing a greenish tint within the flesh.? Simply peel all the green stuff away prior to cooking.