Doctors linked her vomiting and pounding headache back to the potatoes, which Dr Choudhury suggested were displaying a green tinge which can contain solanine - a glycoalkaloid. If too much is ...
When potatoes are exposed to light, they start turning green and churn out a nasty compound called solanine, which can make your spuds unbearably bitter, reports the Express. With kitchens tending ...
Potatoes are a staple ingredient in autumn as more people wish to make cosy stews and soups, but it can be frustrating when your spuds spoil before you get a chance to cook them. It may seem ...