mg per gram of potato. 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. 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. Other studies have shown that symptoms of toxicity were observed with consumption of even 1 mg/kg. Proper storage of potatoes Various storage conditions can have an impact on the level of solanine in potatoes. Glycoalkaloid levels increase when potatoes are exposed to light because light increases synthesis of glycoalkaloids like solanine. Potatoes should therefore be stored in a dark place to avoid increased solanine synthesis. Potatoes that have turned green due to increased chlorophyll and photosynthesis are indicative of increased light exposure and are therefore associated with high levels of solanine. Synthesis of solanine is also stimulated by mechanical injury because glycoalkaloids are synthesized at cut surfaces of potatoes. Storage of potatoes for extended periods of time has also been associated with increased solanine content. A study found that the solanine levels in Kurfi Jyoti and Kurfi Giriraj potatoes increase solanine levels by 0.232 mg/g and 0.252 mg/g respectively after being poorly stored in a heap. Careful storage of potatoes can be crucial to farmers' and agricultural workers' wages and productivity. Effects of cooking on solanine levels Most home processing methods like boiling, cooking, and frying potatoes have been shown to have minimal effects on solanine levels. For example, boiling potatoes reduces the α-chaconine and α-solanine levels by only 3.5% and 1.2% respectively, though microwaving causes a reduction by 15%. Deep frying at also does not result in any measurable change. Alkaloids like solanine have been shown to start decomposing and degrading at approximately , and deep-frying potatoes at for 10 minutes causes a loss of ∼40% of the solanine. However, microwaving potatoes only reduces the alkaloid content by 15%. Freeze-drying and dehydrating potatoes has a very minimal effect on solanine content. The majority (30-80%) of the solanine in potatoes is found in the outer layer of the potato. Therefore, peeling potatoes before cooking them reduces the glycoalkaloid intake from potato consumption. Fried potato peels have been shown to have 1.4–1.5 mg solanine/g, which is seven times the recommended upper safety limit of 0.2 mg/g. Chewing a small piece of the raw potato