Nutritional value: Potatoes contain vitamin C and potassium, which help maintain normal blood pressure; they do not dissolve fiber. There is also the title of "Second Bread" in Europe and America. And its low-calorie, high-protein, contains a variety of vitamin characteristics, is an ideal food for dieters. And because the vitamin C in the potato is wrapped in starch, even if the potato is heated and cooked, the vitamin C in it is not easily destroyed. Appropriate: The average person can eat it. Potatoes are low in calories, rich in cellulose, and easy to feel full. They are ideal foods for people who lose weight. In addition, the starch in potatoes is absorbed slowly in the human body and will not cause blood sugar to spike. It can be used as a diet therapy for diabetic patients. Traditional Chinese medicine believes that potatoes are mild and sweet, have the effects of regulating the stomach, replenishing qi and spleen, strengthening the body and kidney, reducing inflammation, promoting blood circulation and reducing swelling, and can be used to treat symptoms such as indigestion, constipation, and stomach pain. Potatoes are rich in potassium, which can prevent hardening of the blood vessels, high blood pressure, and stroke.
Cooking method:Potato tomato soup is the best match, roast, stir-fry or potato puree; Western-style baked potato skin with bacon. Cooking skills. Potatoes should be peeled and eaten. When serving, put the cut potato chips and potato shreds in water to remove excess starch for cooking. But be careful not to take too long as it will easily cause the loss of water-soluble vitamins. It should also be noted that the oil absorption capacity of potatoes is very high, and the oil should be as little as possible when cooking. Common dishes: Baked potato, salad, fried three-wire, onion, tomato and potato soup, French fries, potato cakes.
Special attention:
Cut potatoes are easy to oxidize and discolor, and can be soaked in water, but the time should not be too long, and the starch will be easily lost. It is recommended to soak for 3 to 5 minutes with Dish Drops, our recommended green cleaning agent for fruits and vegetables, to eliminate residual sediment and pesticides. Anecdotally, potatoes contain glycoalkaloids, which are concentrated in the green, sprouted parts. Burning sensation in the mouth or severe stomach pain, nausea and vomiting after eating. Generally, there is no problem of food safety or quality with trace greening of the skin.
Are sprouted potato juveniles poisonous?
https://www.cnet.com/health/are-sprouted-potatoes-poisonous/
Glycoalkaloids in Potatoes
Potato sprouts do contain potentially harmful concentrations of glycoalkaloids, compounds that can be toxic (causing solanine toxicity if you want to be specific). But sprouted potatoes don't have to be junk: the potatoes themselves are probably still safe to eat, as long as you cut off small growths and green spots -- unless the potatoes are also very soft or wilted, which is a bad sign. Never eat bitter potatoes!
In a 2006 paper published in the Journal of Agricultural and Food Chemistry, USDA research chemist Mendel Friedman explained, "Glycoalkaloids are produced in all parts of the potato plant, including leaves, roots, tubers and buds." They are also found in other fruits and vegetables of the nightshade family, including tomatoes, bell peppers, and eggplants. The Centre for Food Safety has studied the content of two natural toxins, glycoalkaloids and cyanogenic glycosides, in plants commonly consumed by Hong Kong people. The results of the study showed that different amounts of glycoalkaloids were also detected in fresh potato samples of different varieties on the market. , the content ranges from 26 to 88 mg per kilogram (average 56 mg per kilogram), the content is normal, that is, the United Nations Food and Agriculture Organization / World Health Organization Joint Expert Committee on Food Additives believes that eating every day will not be a problem. The content of glycoalkaloids in potato sprouts is relatively high.
In the past, there have been cases of acute poisoning caused by ingesting a large amount of glycoalkaloids (such as solanine (also known as solanine)) from eating potatoes. However, all potato tubers contain small amounts of glycoalkaloids, and the potato peel and metabolic activity are strong The content of some parts is higher, such as bud eye. Glycoalkaloids are higher in green potatoes, and can be quite high in the sprouts; potatoes with high eggplant salty content have a bitter taste after cooking and can cause a burning sensation in the throat after eating. Generally, the content of glycoalkaloids in edible plants will not cause poisoning. However, ingestion of large amounts of glycoalkaloids can produce toxic effects. When the potato has just sprouted and has not grown much, you can dig out a piece of bud and bud eye, and the rest can still be eaten, because at this time the toxin is still concentrated in the bud eye and the nearby parts, and the toxin has not yet expanded.
Acute toxicity
When ingested in large enough doses, glycoalkaloids can have some pretty nasty effects; symptoms of solanine poisoning include abdominal pain, stomach cramps, nausea, and vomiting. The levels of these toxic compounds in the roots (i.e. potatoes) themselves are usually too low to have any ill effects. But "bean sprouts contain a higher amount than leaves or tubers", so it's best to avoid them.
Friedman mentions that "light, heat, or mechanical damage can stimulate glycoalkaloid synthesis," which is why it's a good idea to store potatoes in a cool, dark place. Additionally, light triggers the formation of chlorophyll, which itself is harmless. But it will cause the potatoes to turn green in the same places where the toxin is most likely, as a visual cue for the parts you should avoid.
Foods containing cyanogenic glycosides (such as cassava and sorghum) are staple foods in some parts of the world, and other edible plants containing cyanogenic glycosides include bamboo shoots, flax seeds, seeds of stone fruits (such as apricots and peaches), peas and beans (such as lima). bean) seeds, and soybean shells. Other foods that may contain cyanogenic glycosides include some food ingredients used for flavoring, such as almond flour.
Bottom line
Cut off the sprouts and any green specks before cooking, and the leftover potatoes should be safe to eat. However, if you do notice an unusually bitter taste in the potatoes, this may be a sign of increased glycoalkaloids in the roots and should not be eaten. If it's wrinkled and soft, throw it away too.
References:
Hong Kong Centre for Food Safety Risk Assessment Study - Natural Toxins in Edible Plants / March 2007
https://www.cfs.gov.hk/english/programme/programme_rafs/programme_rafs_fc_01_17_report.html
Are sprouted potatoes poisonous?
https://www.cnet.com/health/are-sprouted-potatoes-poisonous/
Potato sprouts do contain potentially harmful concentrations of glycoalkaloids, and these compounds may be toxic (if you want to be specific, they can cause solanine poisoning). But sprouted potatoes are not necessarily rubbish: the potatoes themselves may still be safe to eat, as long as you cut off small growths and green spots-unless the potatoes are also very soft or withered, which is a bad sign. Never eat bitter potatoes!
In a paper published in the Journal of Agriculture and Food Chemistry in 2006, Mendel Friedman, a research chemist at the U.S. Department of Agriculture, explained, “All parts of the potato plant produce glycoalkaloids, including leaves, roots, tubers and Buds." They are also found in other fruits and vegetables in the Solanaceae family, including tomatoes, sweet peppers, and eggplants.
When ingested in large enough doses, glycoalkaloids can have some very unpleasant effects; symptoms of solanine poisoning include abdominal pain, stomach cramps, nausea and vomiting. The content of these toxic compounds in the roots (ie potatoes) itself is usually too low to have any adverse effects. But "bean sprouts have a higher content than leaves or tubers", so it is best to avoid them.
Friedman mentioned that "light, heat, or mechanical damage can stimulate the synthesis of glycoalkaloids", which is why it is a good idea to store potatoes in a cool, dark place. In addition, light triggers the formation of chlorophyll, and chlorophyll itself is harmless. But it can cause the potato to turn green in the same place where it is most likely to be poisoned, as a visual cue of the part you should avoid.
Bottom line
Cut off the bean sprouts and any green spots before cooking, and the remaining potatoes should be safe to eat. However, if you do notice an abnormally bitter taste in potatoes, this may be a sign of an increase in glycoalkaloids in the roots and should not be consumed. If it is crumpled and soft, throw it away.
Cantonese Dietary Recipe: 
English CookPad：
Harvest Season: January to May
