date:Sep 15, 2020
oxic substance in potatoes depends to a large extent on their variety, as well as the way they are stored or age. For example, potatoes that are stored exposed to light can have up to five times more glycoalkaloids.
In humans, the acute toxic effects of ingesting potato glycoalkaloids can include gastrointestinal symptoms of varying severity, such as vomiting, diarrhea, and abdominal pain. The most vulnerable group is made up of infants and young children. Adults would have to eat very large am