2. Potato bud
Many people remove potato buds when cooking because they believe there is a toxin called glycoalkaloid in the bud and its roots. A natural toxin, called solanine or chaconine, is a substance that poses serious health risks when ingested in large amounts.
The same natural toxin is also contained in the greenish part of the skin of the potato. Potato skin tends to turn green when exposed to sunlight. So, when the potatoes are stored, keep them in a cool and dark place.
Glycoalkaloid is not considered a toxic substance, but it is believed that excessive intake can cause nausea, diarrhea, confusion, headaches, and in the worst case, death.
In particular, small potatoes and potatoes that have been in shallow places in the ground often contain a lot of glycoalkaloids, so we need to pay attention to these. A glycoalkaloid gives the potato a bitter taste. So, if you detect bitterness when eating a small amount of potato, it is advisable to avoid it.