Vegetables that contain glycoalkaloids belong to the nightshade family, known as Solanaceae. Here are some of them:
Potatoes (Solanum tuberosum): Solanine and chaconine are the main glycoalkaloids found in potatoes. These toxins are concentrated in the skins, leaves, and sprouts of the potato plant. Green potatoes or potatoes that have been exposed to light for too long will also have higher levels of glycoalkaloids.
Tomatoes (Solanum lycopersicum): Tomatoes contain alpha-tomatine and dehydrotomatine as their main glycoalkaloids. These are found in higher concentrations in unripe tomatoes and the green parts of the plant.
Eggplant (Solanum melongena): Solamargine and solasonine are the main glycoalkaloids in eggplants. These toxins are concentrated in the stems, leaves and calyxes (the cap) of the eggplant, with much lower levels in the flesh itself.
Normally, the levels of glycoalkaloids in the mature vegetables we eat are low and safe for consumption. However, it’s best to: Avoid the green parts of potato and tomato plants. Remove the peels of potatoes and eggplants before eating, especially if they are green. Avoid eating sprouted potatoes.