Solanine

2022-08-24: Glycoalkaloid reference:

Solanine #

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• It’s bitter. Alkaloids like solanine have been shown to start decomposing and degrading at approximately 170 °C (338 °F), and deep-frying potatoes at 210 °C (410 °F) for 10 minutes causes a loss of ∼40% of the solanine. However, microwaving potatoes only reduces the alkaloid content by 15%. Boiling Potatoes reduces the solanine levels by only 1.2%.