Text 6530, 70 rader
Skriven 2008-05-04 21:24:34 av Stephen Haffly (1:396/45.27)
   Kommentar till text 6455 av BURTON FORD (1:123/140)
Ärende: Potato sprouts
======================
Hi Burt,

On (03 May 08) BURTON FORD wrote to ALL...

 BF> Hi Folks                     5/3/08 3:12 PM


gj-> If they were sweet potatoes she could let the
gj-> sprouts grow, then eat them as a green vegetable,
gj-> but I'm not sure about the edibility of ordinary
gj-> potato shoots.


 BF> Good question.  My Mom always pared them off and threw them away.

I found this in a Wikipedia entry for Solanine:

Solanine in potatoes

Solanine occurs naturally in all nightshades, including tomatoes, capsicum,
tobacco and eggplant, as well as plants from other species. However, most
ingested solanine is from the consumption of potatoes.

Potatoes naturally produce solanine and chaconine, a related glycoalkaloid,
as a defense mechanism against insects, disease, and predators. Potato
leaves and stems and shoots are naturally high in glycoalkaloids.

When potato tubers are exposed to light, they turn green and increase
glycoalkaloid production. This is a natural defense to help prevent the
uncovered tuber from being eaten. The green colour is from chlorophyll,
and is itself harmless. However, it is an indication that increased level of
solanine and chaconine may be present.

Some diseases, such as potato blight, can dramatically increase the levels
of glycoalkaloids present in potatoes. Mechanically damaged potatoes also
produce increased levels of glycoalkaloids. This is believed to be a natural
reaction of the plant in response to disease and damage.

Commercial varieties of potatoes are screened for solanine levels, and most
have a solanine content of less than 0.2 mg/g. However, potatoes that have
been exposed to light and started to green can show concentrations of 1 mg/g
or more. In these situations a single unpeeled potato can result in a
dangerous dose.

In potato tubers 30-80% of the solanine develops in and close to the skin.
Showing green under the skin strongly suggests solanine build-up in potatoes
although each process can occur without the other. A bitter taste in a potato
is another, potentially more reliable indicator of toxicity.

The National Institute of Health's information on solanine says to never eat
potatoes that are green below the skin.  Deep-frying potatoes at 170
degrees C (306 degrees F) is known to effectively lower glycoalkaloid
levels, whereas microwaving is only somewhat effective and boiling has
no effect.

(edited to remove degree signs and double-hyphens which wouldn't
display properly)

So, the shoots of potatoes probably would be hazardous to your health.


Regards,

Stephen
Team OS/2, Team PPoint/IREX

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