Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, but microwaving potatoes reduces the alkaloid content by 15%. Deep frying at 150 °C (302 °F) also does not result in any measurable change.
They’re no more toxic than cooked potatoes, unless you only eat microwaved ones.
I’m just sick and tired of the “don’t you know they’re toxic” response to finding out I eat raw ones. My people, if they were toxic I wouldn’t be eating them because it would have made me ill. 🤦 Someone eating a whole bag of potato chips is gonna take in more solanine than I will eating one raw, peeled potato.
Hell, there are places that do baked/fried potato skins as an appetizer, when the skin is where the solanine is concentrated, and often can rise above the safe threshold. It’s even suggested to eat a small piece of potato skin raw to determine if the solanine levels of a potato in question are safe, as it tastes very bitter.
I’m also a produce manager at a grocery store for a living, so I have a passable knowledge of most common fruits and veggies and what’s safe to do with them.
They’re no more toxic than cooked potatoes, unless you only eat microwaved ones.
This guy raw potatoes
I’m just sick and tired of the “don’t you know they’re toxic” response to finding out I eat raw ones. My people, if they were toxic I wouldn’t be eating them because it would have made me ill. 🤦 Someone eating a whole bag of potato chips is gonna take in more solanine than I will eating one raw, peeled potato.
Hell, there are places that do baked/fried potato skins as an appetizer, when the skin is where the solanine is concentrated, and often can rise above the safe threshold. It’s even suggested to eat a small piece of potato skin raw to determine if the solanine levels of a potato in question are safe, as it tastes very bitter.
I’m also a produce manager at a grocery store for a living, so I have a passable knowledge of most common fruits and veggies and what’s safe to do with them.