Potato, commonly known as "potato", contains a lot of starch, protein, amino acids, vitamins and minerals, which can provide heat for the human body. Potato is the fourth largest food crop in the world, second only to wheat, rice and corn; It is also an important ingredient of home cooking. When consumers store and eat potatoes, they find that they germinate or their skin turns green (blue). Can such potatoes still be eaten? Potatoes germinate or turn green Solanine content will increase several times If stored improperly, potatoes will sprout or turn green. The bud part or green part contains a toxic alkaloid - solanine, also known as solanine. The content of solanine in ordinary potatoes is generally 2-10mg / 100g. The content of potato with germination and green skin can reach 35-40mg / 100g, and the content of solanine in young buds and bud base is higher. Adults may be poisoned by taking 20-40 mg of solanine at a time. Therefore, during processing and treatment, special attention should be paid to whether potatoes have germinated or turned green. Potatoes are not recommended to be stored in the refrigerator Put it with apples or bananas to inhibit germination Potatoes should be stored in a cool and ventilated place, away from direct sunlight. Such as high storage temperature, direct sunlight and other reasons, it is easy to cause potato germination or greening. It is also not recommended to store in the refrigerator, because the temperature is too low, easy to frostbite, high humidity, poor ventilation and easy to mildew and rot. The experiment shows that potato can inhibit tuber germination when placed with apple or banana. If the potato has few germination parts and small green area, the bud base and green part can be completely removed, and the surrounding parts can be cut off before processing and eating; If there are many germination parts and large green area, they should be discarded and can not be processed for consumption. When processing potatoes, peel them, cut them into pieces, slices or wires, and soak them in cold water for more than half an hour to fully dissolve the remaining solanine in water and reduce the potential toxin safety risk. When cooking, thoroughly cook and stew, or add an appropriate amount of vinegar to promote the decomposition of solanine. Solanine poisoning will respond in a few minutes It is characterized by abnormal numbness of the tongue Solanine poisoning generally has short incubation period and acute onset, most of which are from 10 minutes to 3 hours, at least a few minutes. The severity of poisoning is related to the amount of sprouted potatoes. The initial stage of the disease is pruritus and burning in the mouth and throat, followed by dizziness, tinnitus, nausea, vomiting, abdominal pain, diarrhea, fear of light and other symptoms. Those with mild poisoning can heal themselves after 1-2 hours, with good prognosis and no sequelae; Severe poisoning, dehydration, convulsions, dyspnea, decreased blood pressure, loss of consciousness, coma, accompanied by systemic weakness and failure due to elevated body temperature and repeated vomiting; Severe poisoning can cause skin and mucous membrane cyanosis, cerebral ischemic injury or death due to respiratory paralysis due to hypoxia of tissue and cells. When eating potato dishes, if you feel abnormal numbness in your tongue, it indicates that you may have ingested more solanine. Stop eating immediately and properly keep the remaining suspicious food for inspection. At the same time, take quick self-help measures to stimulate the pharynx to induce vomiting, and drink more warm water (light salt water or sugar water) to prevent dehydration. If the patient is seriously ill, he should be sent to the nearest hospital for necessary gastric lavage and intestinal cleaning to discharge the toxins that have not been absorbed by the gastrointestinal tract; Timely take treatment measures to correct patients' water loss and electrolyte disorder. (outlook new era)