Where it is and why it is dangerous
Solanine is a toxic glycoalkaloid found in solanaceae and in particular in potatoes, tomatoes and aubergines. The ingestion of high amounts of solanine causes nerve alterations (drowsiness), haemolysis and irritation of the gastric mucosa. If taken in particularly high doses it can even be fatal.
Its presence is easily identifiable by the appearance of the potato, since the concentration of solanine is proportional to the number of shoots and to the extension of the green parts. Old, wrinkly and spongy looking potatoes contain more solanine than new tubers. Also the conservation, which must always take place in a dark, dry and cool (but not too much) place, influences in an important way the presence of the alkaloid in the potato.
How to protect yourself from the risk Solanina
Although modest concentrations of solanine do not give any toxicity problems, it is a good rule to remove the green parts or use the heavy hand during the peeling (the alkaloid concentrates in the superficial portions). Cooking the food significantly reduces the concentration of the glycoalkaloid in the potato, however when the tuber has several jets and a deteriorated appearance it is better to avoid its consumption.
In tomatoes and aubergines the solanine content is inversely proportional to the degree of ripeness. As the tomato acquires color and the eggplant reaches the right size, the concentration of solanine decreases more and more. Also in this case cooking helps to inactivate any residual alkaloid; the same result is obtained with the salting technique under weight, to which the aubergines are traditionally subjected before cooking.
If tackled correctly, the problem of solanine in food is therefore reduced to very little; for this reason it should not keep consumers away from eating precious products such as aubergines, tomatoes and potatoes.
