If the subject of solanocea and poison has a place of maturity. Solanum tuberosum, from potatoes, for example. In the Solanaceae the poison is found in the green parts that use the energy of the sun, so that the gurus of leaves and luck will not be eaten. We eat ungreen portions: tomatoes, peppers, eggplants... In general, the fruits of the plants of this family are our forage, the potato, the tuber. We made the tuber of this plant brought from the Americas a daily meal and we have it elevated and elevated to the honorary levels of our diet. We have so much at home that we call any tuber or turbot a potato: an ox heart potato, a dahlia potato...

Whether the potato is bad to eat or poisonous, you’ve heard of it before. What a lady! That's right, he's got poison. As I said, the green parts of the solanaceae are usually dressed in poison. If the potato has been picked up in the dark, it won’t even have a bit of green; but if it has been exposed to light during the carelessness, it will tend to turn green. This trend is due to the fact that the potato tuber, being a reserve part, is part of the structure of the potato plant. Remember, potatoes are not fruit.

The potato that is green contains the alkaloid solanine. This can cause fluctuations in the gut, as well as neurological ones: nausea, vomiting, diarrhea, headache, itchy throat, allergic responses... Extreme poisonings have included hallucinations, loss of consciousness, hypothermia, low blood pressure, etc. So how the hell do we eat? Half the world of nan-nan potatoes, eating and eating... carefully pranked. Remove the parts that are green well, and if you eat them with skin, eat small unripe grains that do not form or complicate the skin. Now is the season for these with beans and peas...

If you make the potato for later collection, keep the potato not long, as you age it has more and more solanine, that is, poison.