What toxin concentrates in potato sprouts and eyes, and cooking will not eliminate if extensively present?
Answer
Glycoalkaloids, specifically solanine and chaconine
Potatoes naturally produce trace amounts of toxic compounds known as glycoalkaloids, with the main examples being solanine and chaconine. These substances are known to concentrate particularly heavily in areas of new growth, such as the sprouts, the developing 'eyes' of the potato, and any skin areas that have turned green due to light exposure. If a potato exhibits extensive greening, indicating a high concentration of these toxins, it must be discarded because the toxic compounds are not destroyed by the heat of cooking. Consumption of extensively green potatoes, especially by children, can lead to severe gastrointestinal distress.
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