3 ms·
The toxins in Amanita muscaria can apparently be removed via sufficient boiling and discarding the water. The toxins in the potato (and tomato for that matter)
by mykowebhn 8y ago
The toxins in Amanita muscaria can apparently be removed via sufficient boiling and discarding the water.
The toxins in the potato (and tomato for that matter) have been removed over generations of breeding. However, I believe some of the toxins remain in those green parts you see on potatoes.
- grawprog 8y agoYeah the green spots on potatoes contain solanine. Potato leaves are also poisonous. Tomatoes have smaller amounts of solanine in their leaves. You'd need to eat a lot to get sick. Around a pound or something.
- mykowebhn 8y agoInteresting. What about eating fried green tomatoes? I've always been curious about that.
- grawprog 8y agoHmmmm this I guess. http://puffycarrot.com/are-green-tomatoes-poisonous/ http://puffycarrot.com/are-green-tomatoes-poisonous/ >There are tomatoes that are green in nature and stays green even if it reaches its maturity stage. These tomatoes grow in areas with lower temperature and are edible. On the other hand, young tomatoes before turning red are usually green, hard, and tough to digest. The compound in these immature tomatoes is at a higher concentration of toxicity level than in ripe ones. >While green tomatoes are proven safe to consume, whether it be cooked or eaten raw, there are still people out there that are sensitive to the alkaloids found in green tomatoes which may cause a negative reaction if ingested. It may also be gut irritants to sensitive individuals. That is why it is mostly eaten cooked or fried. Personally I find tomatoes in general give me indigestion, whether cooked, raw or made into a sauce. Though i've always assumed it was due to the acidity. That being said, i'm usually pretty good with most other acidic foods.