Do tomatoes have solanine in them?
Scientists say that the solanine-like chemical in tomatoes is not actually solanine but instead is a related glycoalkaloid called tomatine. This chemical is most abundant in unripe tomatoes. The problem that I experienced after eating tomatoes may have had nothing to do with tomatine, however.
Does cooking with hot water reduce solanine concentration?
Solanine is heat stable it decomposes over 200°C (about 240-260°C afaik) and it is not (poorly) water soluble. So cooking in hot water does not help. Reduction in concentration of α-chaconine (CHA) and α-solanine (SOL), toxic glycoalkaloids in potatoes, during cooking by 3 procedures was investigated.
Does solanine degrade when cooked?
Solanine does not degrade when cooked but is lost with the cooking water. For an account of solanine poisoning from potatoes see e.g. this free paper. Newer potato varieties have much less solanine than those from former times. Know your databases!
Does boiling potatoes destroy solanine?
However, any solanine made before the potatoes were cooked will remain. The chemical isn't destroyed by boiling, steaming, baking, microwaving, or frying potatoes. Deep frying at very high temperatures partially destroys the chemical.
Is solanine destroyed by cooking tomatoes?
Solanine is not removed by boiling, but it can be destroyed by frying.
How do you neutralize solanine?
CONSTITUTION: Solanin is removed from potatoes by dipping the potatoes in vinegar of 30-60 deg. C, containing 0.3-1.0 vol% of acetic acid, for 2-5 minutes.
Is solanine destroyed by baking?
“Solanine is fat-soluble, so deep-frying reduces the danger.” The Department of Animal Science at Cornell University says that solanum-type glycoalkaloids are not destroyed by cooking.
At what temperature is solanine destroyed?
So there is a good chance that the ripe fruits are edible... If they are not, it is hard to get rid of the solanine. Solanine is heat stable it decomposes over 200°C (about 240-260°C afaik) and it is not (poorly) water soluble.
Is solanine in all tomatoes?
Solanine is a bitter-tasting steroidal alkaloid saponin that has been isolated from all nightshades, including tomatoes, capsicum, tobacco, and eggplant.
Are cooked tomatoes nightshades?
The most common edible nightshades are the tomato, potato, eggplant, bell pepper and chili pepper. Some diets claim that nightshades are inflammatory and should be avoided. This idea is rooted in the fact that nightshades are a large family of plants that contain a chemical compound called alkaloids.
How do you remove solanine from green tomatoes?
Additionally, frying the green tomatoes in hot oil diminishes the solanine content, rendering the green tomato less toxic.
How long does solanine stay in the body?
“[S]olanine levels in the blood are low after ingestion due to poor absorption by the gastrointestinal tract. Second, it is removed from the body fairly rapidly in both the urine and the feces, usually within 12 hours, preventing accumulation in the tissues.
Can you recover from solanine poisoning?
The faster you get medical help, the better the chance for recovery. Symptoms may last for 1 to 3 days, and hospitalization may be necessary. Death has been reported, but is rare.
Do peppers contain solanine?
12.2B). α-Solanine is naturally produced in the plants of the solanaceae family and other plants such as potatoes, tomatoes, apples, bell peppers, cherries, and sugar beets.
How common is solanine poisoning?
Not to worry though, fatal cases of solanine poisoning are very rare these days. Most commercial varieties of potatoes are screened for solanine, but any potato will build up the toxin to dangerous levels if exposed to light or stored improperly.
Do green tomatoes contain solanine?
An unripe tomato that is still completely green does contain the toxic alkaloid solanine. This heat-resistant natural poison is found in all solanaceous crops, like potatoes. Just 25 milligrams of solanine is enough to make one feel uncomfortable: you get a headache and stomach ache and discomfort in your gut.
Solanine
Tomato plants are a member of the nightshade family, along with peppers, potatoes and eggplant, and all nightshade plants contain levels of the alkaloid toxin solanine in the plant's roots, stems, leaves and fruit. Solanine is the natural defense the plant has to protect itself from animals consuming and destroying it.
Green Tomatoes
Green tomatoes contain the highest concentration of the alkoloid solanine, called tomatine. Up to 500 mg per 1 kg of fruit weight can be found in an immature, green tomato. In many regions of the United States, especially in the south, green tomatoes are used in culinary creations, usually in relishes or fried.
Red Tomatoes
The solanine, or tomatine, level dramatically decreases in fully ripe tomatoes, to levels less than 5 mg per 1 kg of fruit weight. These low levels pose no health problems to humans, but even in the ripened form the solanine remaining in a tomato is harmful to cats.
Symptoms
Reaction to solanine poisoning can be as quickly as 30 minutes after consuming green tomatoes to as long as 8 to 12 hours later. Gastrointestinal disorders including diarrhea, stomach cramps, nausea, vomiting and burning of the throat. Neurological symptoms are dizziness, headaches and dsyrhythmia.
What Is Solanine?
Solanine is a toxic chemical found in members of the nightshade family, also known as the Solanaceae family. The chemical acts as a natural pesticide. Plants produce the substance to protect themselves from insects and fungi that attack them.
Green Potatoes and Their Potential Dangers
Solanine is classified as a glycoalkaloid. All parts of the potato plant contain the chemical, but the largest amounts are in the sprouts and in green potatoes. If a potato has sprouted, all the sprouts should be removed before the potato is cooked.
Possible Symptoms of Solanine Poisoning
Solanine poisoning affects the digestive tract and the nervous system. Symptoms of mild poisoning may include:
Dealing With Green Potatoes
The Extension Department of Michigan State University has a web page describing how to deal with green potatoes. The department gives the following recommendations.
How to Reduce the Solanine Level in Potatoes
Always check for green spots on potatoes before you buy them. It’s better to buy loose potatoes instead of bagged ones, since it’s easier to check the loose vegetables for green areas. It’s also easier to check whether brown or yellow potatoes have turned green than to check red or purple varieties.
Diet and Arthritis
Scientists say that there is no connection between arthritis and eating specific foods, or at least that there is no evidence for this connection. Research suggests that a healthy diet filled with vegetables, fruits, fibre, and essential fatty acids may dampen inflammation and reduce arthritis pain.
My Experience With Tomatoes and Joint Pain
I have osteoarthritis in my neck, but as far as I know I have no osteoarthritis in my elbows and no rheumatoid arthritis. A few years ago, I went through a period when I developed elbow pain whenever I ate tomatoes. The effect was obvious and consistent, so I avoided tomatoes for a while. The pain disappeared.
