Solanine causes arousal, and then depression of the nervous system, the decomposition of red blood cells. For humans and animals, solanine can be toxic.
Due to a significant reduction in the content of solanine in modern potatoes, intoxication has become rare. The cause of poor health in early spring lies not only in vitamin deficiency, but also in the use of sprouted potatoes.
All school textbooks on botany write about the dangers of green potatoes on the human body. Therefore, I want to find out in more detail what causes poisoning, how to protect oneself from it, and how to properly store a vegetable.
What it is?
Tubers of potatoes after digging out of the ground in the sunlight green. The process produces the pigment chlorophyll, which is responsible for the color change.
Solanine is a toxic organic compound, which in turn consists of solanoidin and glucose. The structure is a crystal. Solanine is insoluble in water, but perfectly diluted with alcohol. This substance is produced by plants of the Bean family. Located in all parts: in the leaves, stalk, fruit. However, the least of it in the tubers.
Solanine in potatoes was discovered as early as 1820. Then it was not clear what the reasons for the appearance. It turns out that the substance has insecticidal and fungicidal properties. Thus, it performs a protective function.
Is it possible to get poisoned?
Separately, I would like to note that solanine is a toxic substance.. This substance in large quantities is harmful to the human body. It is low in potato, so it is safe.
But theoretically poisoning is possible if:
- potato tubers are not peeled, but a sprouted vegetable;
- eat green vegetables;
- eat sprouted root vegetables in large quantities along with the peel.
But in life this is not observed. There is not a single recorded case of intoxication with solanine potato tubers. More likely to poison the vegetative part of the plant or its berries. They contain a fairly high concentration of poison.
What dosage is considered dangerous?
A ripe potato tuber contains 0.05% solanine, in contrast to a young, green or sprouted vegetable. In large doses, the use of solanine leads to the destruction of red blood cells in the blood, dysfunction of the central nervous system. With weakened immunity, the effects of solanine poisoning can be fatal..
In the spring, the concentration of glycoside is three times more, and the substance is concentrated on the green areas of the tuber, closer to the peel.
The FBI press office said that textbooks with detailed instructions for obtaining solanin were seized from Afghan terrorists. It was this poison that was needed to create weapons of mass destruction.
Symptoms of intoxication
The process of ingress of toxic substances into the body is directly related to the toxic effect on the tissue. The digestive system will suffer first. Signs of corned beef poisoning:
- nausea;
- vomiting;
- diarrhea;
- spasms in the intestines;
- acute pain in the stomach.
There are many concerns about poisoning with solanine from potatoes, but at the same time, little information can be found on the network about this. There are conflicting opinions, for example, about the effectiveness of neutralizing the poison by heat treatment of potatoes.
The interval between ingestion of poor-quality food in the body and before the appearance of solanine in the blood is 2 hours. At this time, the liver is inhibited, causing bitterness in the mouth. Then signs of intoxication appear in the nervous, cardiovascular, and respiratory systems. Visible lethargy, weakness, sharp headache, shortness of breath, deterioration of the general condition. The urinary system also suffers, protein appears in the urine.
With severe poisoning, the following symptoms are noticeable.:
- rapid pulse;
- lower blood pressure;
- dilated pupils;
- drying of mucous membranes.
First Aid to Victims
If you find the above symptoms should urgently take therapeutic action.
- First of all, you need to call an ambulance and at this time wash the stomach yourself.
- It is possible with a weak solution of potassium permanganate or saline solution (2 tablespoons of sea salt per 5 liters of water).
- It also recommends cleansing the intestines with enemas or laxatives.
Sorbents to help cope with poisoning:
- Activated carbon.
- Sorbex.
- Smektu.
How to determine the presence of poison in the root?
When asked: "Is it possible to eat green potatoes?" The answer is unequivocally: "No." It is in this product, which is more than 6 months, there is the highest level of concentration of solanine.
The accumulation of corned beef poison affects:
- Potato variety.
In some varieties of poisonous substances more, in others less. When buying planting material is important to get acquainted with the characteristics of this type.
- Incorrect landing technology.
If the root is not planted deeply, then new tubers are formed fairly close to the surface of the soil.
Under the influence of sunlight, potato tubers change color and acquire a bitter taste. That is why it is important to spud potatoes.
- High concentration of mineral fertilizers.
Frequent and enhanced fertilizing of the root during the growth adversely affects its quality. Excess synthetic substances are deposited in the tubers of the vegetable.
- Alkaloid is more actively formed in weak fruits..
If a plant is affected by diseases or harmful insects, the likelihood of solanine accumulation is much higher.
- Young root vegetable.
The level of toxic substances during the growing season increases, and after the fetus dospeet decreases.
- Long storage.
The content of poison in potatoes is 4 times higher if it has been preserved for a long time, especially when the sprouts hatch.
As for sprouts, they can be curative. Learn more about the healing properties of potato sprouts here.
It is believed that potatoes grown in sandy soil have more solanine in their composition than, for example, in black soil.
Tips for proper storage of vegetables
In our country, potatoes are mainly sold in nets, and in this form, it is most susceptible to the penetration of sunlight. In other, developed countries, such storage is prohibited. They do not even buy potatoes, the shelf life of which exceeds 90 days. And they acquire a newly harvested root crop, in different parts of the world. The cost of such a product, of course, is not small, but it corresponds to the quality.
Potatoes are usually stored or transported in linen, light-proof bags.. Of course, it is best to store potatoes in the basement or cellar. Cool and dark room prevents the development of solanine. So during the storage process you need to comply with the light and heat conditions so that the potatoes do not turn green.
It is important for health to properly preserve the root crop before the new harvest. To do this, after digging, the potatoes are dried under a canopy for several weeks. And then lowered into the cellar.
The main thing is to maintain the required parameters:
- air humidity is 80-90%;
- temperature + 2-3 ° C;
- the presence of wooden boxes with a height of 1.5 meters.
Vegetable spoils and rots, if the cellar is wet, hot and there is no ventilation.
Today it is difficult to imagine our diet without potatoes. This vegetable is preferred by all. And how many dishes can be made from it. It has become an integral part of the national cuisine. Abandoning potatoes, even for a while, is quite difficult. In order not to get poisoned, it is better to choose the right conditions for the storage of potatoes.. Eliminate warm and bright places.
- Potato flowers;
- Batata;
- Raw potatoes;
- Potato juice.
