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There are a few tell-tale signs a sweet potato has spoiled. If a sweet potato is soft and mushy, has black or brown spots, smells bad or is moldy, then it’s no longer safe to consume.
Potatoes are 80 percent water, so softness is usually just a sign of dehydration. But if they’re extremely mushy or shriveled, do not pass go. Likewise, small sprouts can be removed with a ...
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The average potato has 0.075 mg solanine/g potato, which is equal to about 0.18 mg/kg based on average daily potato consumption. [ 19 ] Calculations have shown that 2 to 5 mg/kg of body weight is the likely toxic dose of glycoalkaloids like solanine in humans, with 3 to 6 mg/kg constituting the fatal dose. [ 20 ]
Acrylamide is a probable human carcinogen, so reduced levels of it in fried potato foods is desirable. [5] [6] Though, browning does not affect the quality of the potato, it is simply that consumers tend to not want to purchase "damaged" or possibly spoiled [7] goods.
Even though the acidity of fruit increases as it ripens, the higher acidity level does not make the fruit seem tarter. This effect is attributed to the Brix-Acid Ratio . [ 1 ] Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes ).
Likewise, rinsing after cooking can help to wash away excess starch and any potential gumminess so that your mashed potatoes are lighter and fluffier. 1 Trick to Make Washing Small Potatoes Easier.
Keeping your potatoes too warm is also a recipe for trouble, so it's all about finding the temperature sweet spot. "If possible, store potatoes around 50 degrees Fahrenheit," the chef said.