Potato poisoning is primarily caused by solanine, a natural glycoalkaloid toxin produced by potatoes as a defense mechanism. Solanine is concentrated primarily in the skin and green or sprouted areas of the potato. Eating potatoes with high levels of solanine can cause symptoms such as nausea, vomiting, diarrhea, abdominal cramps, headache, dizziness, and in severe cases, neurological disorders or even death .
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Solanine is not completely destroyed by cooking. Boiling reduces solanine levels by only about 1–3%, while frying at high temperatures (above 170°C) can reduce levels by about 40%. However, it is best practice to avoid eating green or sprouted potatoes.
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To prevent solanine poisoning, it is important to store potatoes in a cool, dark, and dry place, avoid eating potatoes with green areas or sprouts, and remove the skin before cooking. If you notice a bitter taste or burning sensation in your mouth when eating potatoes, stop eating them, as this may indicate high levels of solanine.
If you experience symptoms of poisoning, such as nausea, vomiting, or diarrhea, after eating potatoes, it is recommended that you seek medical attention.