Is it safe to eat potato keys?
It is not safe to eat potato keys on soft potatoes, although solid potatoes with sprouts are usually safe and can be used after cutting the germs. Soft, ripe tubers that grow with sprouts are produced by solanin chemicals and alpha-ko-ko-koconin. These chemicals act as a natural fungicide and pesticide for plant, but are toxic to humans. The concentrations of solanin and alpha-kakonin are the highest in stems, leaves and in the germs of potatoes and green-colored skin of excessively ripe and soft potatoes. Potato pounding can be prevented from properly storage of potatoes, consuming is soon after purchase and when it is present, cutting off potato keys and green skin before consumption. When potatoes and potatoes are formed, it is soft, it means that the potato meat has changed from stars to sugar and some of these sugars were further transformed into glycolkaloids solanin and alpha-aconin. The amount of glycolalloids depends on the state of storage and the age of potatoes.
The best way to avoid this poison is to choose smooth solid potatoes without germ and consume potatoes soon after purchase. The key formation is accelerated by heat, moisture and light. If the potatoes cannot be consumed immediately, then the potatoes should be stored, unwashed, in a cold, dark and dry areas. The storage container should allow proper air flow and prevent the accumulation of moisture.
If the keys of potatoes are formed regardless of storage and potatoes, it is strong, then the starch is converted into glycoalkaloid yet and the potatoes are safe to eat as soon as bad sprouts are removed. Potatoes that are soft with discharge and green skin would be stable. If the potatoes must be consumed in this state, green areas and sprouts should be completely cut off before consuming.
cooking conditions can also affect the concentration of solanin and alpha-ko-ko-ko-kokonin. The best way to reduce toxicity is to fry potatoes P338 degrees of fahrenheite (170 degrees Celsius). During frying, solanin and alpha-chakonin are leached into the oil. Boiling potatoes suspected of containing solanin and alpha-achaconin do not reduce toxic concentration. Suspect microwave potatoes will slightly reduce toxicity.
When consuming solanines and alpha-achaconin, they usually cause mild gastrointestinal problems such as abdominal cramps, vomiting and diarrhea. Heavy poisoning will cause, along with serious gastrointestinal problems, neurological problems such as headache, body temperature, slow pulse and respiratory frequency, numbness, hallucination and paralysis. Poisoning is dose -dependent and higher doses cause more serious neurological problems and lower doses causing gastrointestinal problems.