There isn't one specific potato variety with the absolute least solanine, as modern varieties are bred low, but solanine levels vary more with growing conditions (light, damage) than variety, concentrating in green parts and skin; peeling green areas or the whole skin removes most of it, with lighter, newer potatoes generally lower than old, green-tinged ones, though always remove green parts and sprouts.
All potatoes contain solanine but the concentration can increase ten-fold if potatoes are exposed to light. A 200-pound person would need to eat 20 pounds of normal potatoes a day to reach toxic levels.
Always use caution if small areas of greening are found in tubers because they contain elevated levels of solanine. Removing the green portions by simply cutting them out will eliminate most of the toxin. However, if more extensive greening occurs, throw the tuber away. Never eat tubers that are green beneath the skin.
Solanine is not removed by boiling, but it can be destroyed by frying. Solanine poisoning is uncommon as cooks and the public are aware of the problem and tend to avoid green potatoes, in any case, consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
The majority (30–80%) of the solanine in potatoes is found in the outer layer of the potato. Therefore, peeling potatoes before cooking them reduces the glycoalkaloid intake from potato consumption.
Solanines are part of the natural defense system in this family of plants. It is reported that they are poorly absorbed by the human body and rapidly excreted. Solanines are not destroyed by cooking, but both boiling and frying do reduce the amount of these compounds.
Cooking potatoes by baking, boiling, frying, and microwaving does not eliminate glycoalkaloids. However, removing the potato's skin before cooking can reduce the glycoalkaloid content.
Solanine can also be leeched out with an acid like vinegar. Solanum dulcamara is not as toxic as some other nightshade group plants like belladonna once the berries are ripe, but they still contain some solanine. There is some risk in consuming them, even when cooked.
Rinsing potatoes helps remove excess starch, so it is recommended to rinse the potatoes before cooking. To ensure even more starch is out of the way, it's recommended that they even be quickly rinsed after boiling. We recommend using hot water for rinsing after boiling and cold water prior to boiling.
Glycoalkaloids are heat stable. Alpha-solanine breaks down in temperatures between 260°C and 270°C (500°F to 518°F). Boiling and microwaving have a negligible effect on content, although boiling peeled potatoes results in a reduction of about 39%, researchers concluded in 2006.
All nightshades, like tomatoes, eggplants, and peppers contain solanine. You probably already know not to eat green potatoes because of this alkaloid, but most seem to avoid the subject when it comes to tomatoes. Solanine is one of the ways nightshades protect themselves and attempt to keep from being eaten.
The key is to store potatoes in a cool dry place, like in the cabinet of a pantry, in a paper bag or cardboard box. It's important to keep potatoes at the cool, ideal temperature (but not, surprisingly, the fridge) to prevent them from turning green, getting soft spots, or pre-maturely sprouting.
This can also occur if when a potato is growing a crack in the soil exposes the potato to sunlight. This is mostly discovered before being sold. Greening happens a lot more than it used to because supermarkets are often open for longer hours so their displays receive more direct light.
The amount of solanine produced by the plant for self-protection can increase due to genetic and environmental factors. This situation is often caused by improper storage conditions after harvest. Consuming potatoes with increased solanine concentration can be highly risky for health and can lead to solanine poisoning.
“While potatoes naturally contain small amounts of solanine, the levels increase to toxic levels when the potato is damaged, exposed to light, or stored under too hot or too cold conditions.”
The FDA does not recommend washing fruits and vegetables with soap, detergent, or commercial produce wash. They have not been proven to be any more effective than water alone. Scrub firm produce like melons and potatoes with a clean brush. Scrubbing firm fruits can help get more of the residues off.
The most common mistake when making mashed potatoes is overworking them with a blender, food processor, or mixer, which releases too much starch and turns them gluey or pasty instead of fluffy. Other frequent errors include using the wrong potatoes, not salting the cooking water, starting potatoes in boiling water, and adding cold butter/milk.
There isn't one single "most unhealthy" chip, but highly processed, heavily flavored varieties like Spicy Sweet Chili Doritos, Fritos Chili Cheese Corn Chips, and some Pringles flavors are consistently cited for high levels of sodium, unhealthy fats, artificial additives, and refined ingredients, offering little nutritional value. Chips with long ingredient lists, artificial colors (like Red 40), sugars (dextrose, maltodextrin), and inflammatory oils (canola) are generally considered less healthy.
Unripe tomatoes and the green "eyes" of potatoes contain solanine that can cause moderate nausea, vomiting, headache and diarrhea. Eating large quantities can cause drowsiness, sweating, and changes in blood pressure and heart rate. Most effects are seen within 2 to 24 hours. Diarrhea may last for three to six days.
Greened potatoes do not necessarily need to be discarded. The concentration of solanine is greatest in or directly beneath the skin, and peeling is an effective way to remove the solanine-affected tissue. Additionally, cooking in steam or water reduces solanine levels by 30 to 40 percent.
If the potato is still firm and not green, it can be salvaged by removing the sprouts and peeling the skin. However, if it's wrinkled, mushy, or has turned green, it's best to throw it out.
To be safe, it is best to not eat the green part of tubers." You do not need to discard green potatoes. Just peel the skins, shoots and any green color; that is where the solanines concentrate. The United States Department of Agriculture's Food Safety and Inspection Service inspects only meat, poultry and egg products.
Many people think that the cooking process can remove toxins in potatoes. However, Dr Andi emphasized that boiling, frying, or baking potatoes is not effective in reducing solanine levels. “Research shows that boiling can only reduce solanine content by about one percent.