Potato

Scientific name: Solanum tuberosum

Officially approvedEntity code: ENT-0113

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Potato tubers contain glycoalkaloids, mainly alpha-solanine and alpha-chaconine. EFSA's 2020 summary reported variable reductions of 5–65% through boiling in water, which does not indicate complete removal. Germany's Federal Institute for Risk Assessment (BfR) warns against consuming green or strongly sprouting tubers.

SRC-497 · SRC-RES-EFSA-NEWS2020-B17 · SRC-RES-BFR-POTATOFAQ-B17 · SRC-AUD-20261023-EFSA-GA

Sources (4)

Sources

1Solanum tuberosum in Flora of PakistanSRC-497
5Glycoalkaloids in potatoes: public health risks assessed (11 August2020)SRC-RES-EFSA-NEWS2020-B17
6Frequently asked questions about solanine (glycoalkaloids) in potatoes (23 April2018)SRC-RES-BFR-POTATOFAQ-B17
7Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived products

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In NAKTASHIF worlds:Gardens, farms and human-associated habitats

Sources

1Solanum tuberosum in Flora of PakistanSRC-497
2Solanum tuberosum L. — GRIN-Global TaxonomySRC-496
3Solanum tuberosum in Flora of ChinaSRC-498
4Agro-ecological landuse transformation in oasis systems of Al Jabal Al Akhdar, northern OmanSRC-488
5Glycoalkaloids in potatoes: public health risks assessed (11 August2020)SRC-RES-EFSA-NEWS2020-B17
6Frequently asked questions about solanine (glycoalkaloids) in potatoes (23 April2018)SRC-RES-BFR-POTATOFAQ-B17
7Risk assessment of glycoalkaloids in feed and food, in particular in potatoes and potato-derived productsSRC-AUD-20261023-EFSA-GA