brown too rapidly and develop a bitter taste.
Internal black spots in potatoes are essentially
bruises, formed when an impact during
handling damages cells and causes the
browning enzymes to create dark complexes
of the amino acid tyrosine (alkaloid formation
and therefore bitterness often rise also).
Nutritional Qualities Potatoes are a good
source of energy and vitamin C. Yellow-
fleshed varieties owe their color to fat-soluble
carotenoids (lutein, zeaxanthin), purple and
blue ones to water-soluble and antioxidant
anthocyanins. Potatoes are notable for
containing significant levels of the toxic
alkaloids solanine and chaconine, a hint of
whose bitterness is part of their true flavor.
Most commercial varieties contain 2 to 15
milligrams of solanine and chaconine per
quarter-pound (100 grams) of potato.
Progressively higher levels result in a
distinctly bitter taste, a burning sensation in