10. Potatoes (Especially Green Ones)
Potatoes are one of the most popular vegetables worldwide and can be found in many forms, from mashed and roasted to fried and baked. However, few people know that improperly stored or sprouted potatoes can be dangerous. Potatoes naturally contain solanine, a glycoalkaloid toxin that is part of their natural defense system. In small amounts, solanine is not harmful, but when potatoes turn green or start to sprout, solanine levels rise significantly, making them potentially toxic.
Eating green or sprouted potatoes can lead to solanine poisoning, which presents symptoms such as nausea, vomiting, headache, and in severe cases, neurological symptoms like hallucinations and paralysis. The green tint is an indication of increased chlorophyll, which itself is harmless, but it signals higher solanine levels. Keeping potatoes in a cool, dark place can help prevent them from turning green or sprouting, thereby reducing the risk of solanine buildup.
To minimize risks, always discard any green or sprouted parts of a potato, and avoid eating them if they taste bitter. While poisoning from potatoes is rare, it’s important to remember that solanine doesn’t break down with cooking, so baking or boiling green potatoes won’t eliminate the toxin. By handling and storing potatoes properly, you can safely enjoy this versatile vegetable.
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