Beware of green potatoes. Sunlight turns it into a toxic danger
When potatoes
are exposed to sunlight or stored at temperatures exceeding 4 degrees Celsius, the concentration of the toxic substance solanine in them increases several times.
Dr. Polina Kolach
assistant professor at the Russian University of Biotechnology, points out that when potatoes turn green, they begin to produce chlorophyll, a harmless pigment in itself, along with the toxic substance solanine from the group of glycoalkaloids.
She explains that
prolonged exposure of potatoes to light increases
- the concentration of solanine
- as a dose ranging between 2 and 5 mg per kilogram of
- body weight may lead to poisoning, causing nausea, vomiting
abdominal pain
and dizziness, and in severe cases hallucinations and disturbances in
the functioning of the central nervous system may appear.
She points out that
boiling
or frying partially reduces the content of this toxic substance
but the danger does not disappear completely. Once solanine enters the blood
it begins to have a harmful effect on the heart
- vessels
- nervous
- respiratory
and urinary systems.
In acute poisoning, a person may suffer from shortness of breath,
general weakness, and headache, and complications may reach partial paralysis
suffocation
or even cardiac arrest, although these results remain rare in healthy adults.
The expert confirms that
green potatoes are especially dangerous for children and pregnant women, as well as for those suffering from chronic diseases of the digestive system.
To reduce risks
it is recommended to store potatoes in cool, dark places such as cloth bags
or opaque containers. If slight greenery appears on the tuber
it is preferable to
remove a layer 1-2 cm deep. However, if the greenery is dense or clear buds appear, it is better to get rid of them and use them for planting only and not for food
Potato.. Benefits and harms
Dr. Ekaterina Kashukh, a gastroenterologist, points out that potatoes are often considered a high-calorie product, and everyone who cares about their fitness should exclude them from their diet.
The doctor explains
- when potatoes
- can be included in the diet
- and when they pose a health risk.
Potatoes contain dietary fiber
protein
- vitamins C and B
- magnesium
- and potassium
she says.
It gives a feeling of fullness over a long period.
It also contains resistant starch
which is necessary to nourish beneficial bacteria in the large intestine. This type of starch helps maintain the balance of beneficial bacteria in the digestive system, slows the absorption of sugar, and relieves feelings of hunger.
According to her
there are no approved general standards for eating potatoes. But when preparing a menu, it is important to consider several points. Because the health benefits of potatoes depend a lot on how they are cooked.
Therefore
- it is preferable to boil it
- or grill it with its peel
- and then cool it
to room temperature.
In this case
potatoes retain most of their beneficial properties
and the calorie
content of the dish is low, 70-75 calories per 100 grams.
Therefore, this dish can be eaten in abundance.
100 grams of mashed potatoes with milk
and butter contain 110-120 calories. Of course, French fries contain more calories in addition to saturated fats, which increase the risk of cardiovascular disease. Therefore, it is not recommended to eat it.
In addition
potatoes are high in carbohydrates. Therefore, it is recommended to take this into account when adding it to the diet, so as not to upset the balance of proteins, fats, carbohydrates and fiber recommended for a healthy diet.
She says:
- "In order for the body to get the vitamins
- and minerals it needs, it is necessary to diversify
- the components of the diet". Therefore, it is recommended to replace
potatoes with zucchini
- sweet potatoes
- buckwheat
- vegetables
or other side dishes from time to time.
The doctor
advises against eating green
or sprouted potatoes
- because they contain solanine
- a toxic substance that may cause disorders in
- the digestive and nervous systems.
Even eating one serving of :
these green potatoes may cause symptoms of poisoning :
- abdominal pain
- nausea
- vomiting
- diarrhea and
in more severe cases, convulsions.