If you've ever wondered if the green part of potatoes is toxic, here we will explain why that part appears, if it is edible and if it can cause health damage in our body.
Solanine is a toxic fungicidal compound found in potatoes, and if we ingest it it can cause intoxication in humans and serious health problems.
Many people discard this part when it has many areas of this color on its surface, even there are people who directly throw the whole piece if you see that the potato has more green spots.
For today, we are going to tell you what science says on this subject and what are the measures that have to be taken in case you ever find a tuber with these characteristics.
Taking toxins that come from food can cause intestinal and liver problems. The liver is the organ that is responsible for metabolizing most of the bioactive elements and if we consume any of these, it could put its functioning at risk.
Why does the green part appear on potatoes?
If you wonder why that green part appears, then we will tell you about it. This occurs due to the presence of solanine found in tubers, and it is a substance that acts as a natural pesticide, and prevents certain pathogens from adhering to the surface and colonizing the piece.
It should be borne in mind that this substance is toxic and is found on the skinTherefore, if we remove it in its entirety, the potato would be safe for consumption. In certain studies, it has been found that taking solanine could cause an increase in cell apoptosis, which results in the destruction of certain tissues.
If we cook the potato, even if it has a little green part, it would not be a problem since cooking the potato inactivates the substance, so when heated to a high temperature it can be completely reduced.
Cooking with water or in the microwave does not achieve the same effect, so it must be heated more on the grill, fry it or cook it at a higher temperature. If you decide to cook it, you should remove all the skin.
The good conservation of potatoes is essential, they must be in a dark and cool place, and always avoid eating the toxic green part. They are usually kept in a drawer, or in a dark, breathable bag.
As you know, potatoes are grown in various regions of the world, in many, it is a highly consumed natural product and it is ideal to have it in our diet.
Effects of green potatoes on the body
If you get to eat a potato with a high amount of solanineIn other words, with a lot of green and steamed part, you could experience a number of adverse effects. They mainly affect the gastric and neurological level.
We especially highlight nausea, vomiting and dizziness. If we ingest a high amount of solanine, it could even cause death, but for this, we would have to consume 2 kilos of potatoes with solanine, and it is a very exaggerated amount for a human being and it is highly unlikely that anyone could make such a mistake.
That is why studies establish that the danger arises when the concentration of solanine exceeds 200 milligrams per kilogram. In this case, health could be at riskTherefore, it is advisable to comply with good conservation practices with this food.
This is how you can reduce the solanine content of potatoes
When you discard the skin of potatoes with a green zone, that is, with solanine, the amount of is reduced by 80%, so they would no longer represent a high risk to health. All green parts should also be removed to avoid all toxic compounds.
At the same time, it is necessary to store the potatoes somewhere with little humidity, because the humidity causes all the toxic substances to proliferate.
As we said, cooking the potato with fire and high temperatures inactivates that solanine, even the ideal is to fry it. So if you decide to cook them boiled and they have a green part, it is highly recommended to remove it to minimize the risks. If you want to make them in the oven, it could also serve you, even if you add oil it could be perfect to inactivate the solanine.
It should be noted that currently, solanine has great potential, and can prevent tumor cell growth of colon cancer. That is why it has been shown to have certain positive effects in in vitro models, although more ambitious trials are needed before starting its routine use.
When frying the potatoes, the toxic is inactivated, so there is no risk of poisoning. Therefore, you should avoid eating the green areas of potatoes.
Remember that many people are unintentionally poisoned by spoiled foodIn this case, they can seriously compromise the state of health. So the less risk the better.
Symptoms of solanine in the body
As we say, we must observe good food hygiene practices so as not to put our health at risk, we have to know how all types of food should be preserved, since the different vegetables have a treatment, the meats, fish, mollusks, etc.
If you have ever eaten solanine without meaning to, or due to ignorance, the most common symptoms are those that manifest themselves in the intestine area and neurological conditions. These symptoms are diarrhea, cramps, itching and sore throat, dizziness, dizziness.
Ingesting 3 mg of solanine per kilogram of body weight can even lead to deathTherefore, as we said, to get intoxicated by potatoes in bad condition we would have to eat between two and three kilos of potatoes that had a high concentration of solanine.