Early potatoes have significantly more glycoalkaloids than potatoes that are harvested later.

Glycoalkaloids are natural toxins or toxins in plants, according to the Food and Veterinary Office. They are produced by the plant to protect itself against diseases and pests.

The glycoalkaloids in potatoes are called solanins. Glycoalkaloids are also found in raw green or greenish tomatoes.

Solanins are mildly toxic to humans and therefore can cause stomach or intestinal pain, diarrhea, vomiting and nervous system symptoms. In high doses, solanine causes a bitter side taste.

Not for babies

Solanine is also formed when potatoes start to turn green. Because of solanine, early potatoes should not be fed to children under 1 year of age.

Solanine is most abundant in the skin of potatoes. Peeling potatoes significantly reduces their solanine content. Cooking does not reduce the amount of solanine.

Green or damaged potatoes should not be used in cooking.

Early potatoes are not exactly the same as new potatoes.

Early potatoes are the first potatoes of early summer. Early potatoes are small and have a very thin skin. Early potatoes should be eaten as soon as they come out of the ground.

New potatoes, on the other hand, are potatoes that can be harvested in the autumn, stored and used over the winter.

Potatoes that are harvested in the summer are summer potatoes.