Green potatoes and solanine
The potatoes They are foods that are characterized mainly by being one of the most consumed, not only for its nutritional wealth, but for its great versatility at the time of elaborating an interesting diversity of recipes and less delicious dishes.
In the section dedicated to their nutritional contribution, we find that they are especially rich in complex carbohydrates, so it is a useful food to keep blood sugar levels at bay, by providing energy gradually. Did you know that it is also rich in vitamin C? It also provides potassium, a useful mineral when it comes to controlling hypertension.
Taking a look at our seasonal food calendar, depending on the type of potatoes that will be consumed, we can find it at one time or another. Thus, for example, while the season of the new potato includes the months of March, April and May, the old potato will be found especially in the months of October and November.
When preparing them for cooking, surely in their buds or even in some parts of the potato you will have found a striking green color. Is about sonalina, a substance that the potato manufactures to defend itself against fungi and insects.
Although it is a little dangerous substance for our body, it can get intoxicated.
Therefore, although it is true that when the potatoes are sold their solanine levels are controlled, as a precaution it is best to eliminate these green areas at the time of preparing them. In case you go to eat them outside the home, it is not advisable to consume them with your skin already cooked if they have this greenish tone.
This article is published for informational purposes only. You can not and should not replace the consultation with a Nutritionist. We advise you to consult your trusted Nutritionist.