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The glycoalkaloid content of some edible solanaceous fruits and potato products

✍ Scribed by P. Geraint Jones; G. Roger Fenwick

Publisher
John Wiley and Sons
Year
1981
Tongue
English
Weight
185 KB
Volume
32
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g^βˆ’1^ fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels which are within those accepted as safe by breeders of commercial potatoes.

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