Hello.
1) Are antinutritional substances in potatoes the reason why it is recommended to add caraway seeds when cooking them?
2) Furthermore, it is mentioned that it is recommended not to consume the water in which potatoes were boiled - in that case, should the potatoes ideally be cooked separately for soups (and the water discarded)?
3) What is the content of antinutritional substances in sweet potatoes (yams) and to what extent do these rules apply to them as well?
Thank you.
START OF TEXT:
1. Cumin (or the substances contained within it) does not have the ability to break down alkaloids (primarily solanine and chaconine, found in tubers). The combination of cumin with potatoes is traditional for two reasons:
- Improving the taste of potatoes, which deteriorates due to prolonged storage,
- Supporting digestive processes (cumin suppresses bloating).
2. This applies to the preparation of potatoes with a higher probability of solanine content. Under normal conditions, this is not necessarily required in practice.
3. Sweet potatoes do not contain these glycoalkaloids (which are primarily typical for the Solanum genus), making their consumption safer from a health perspective in this regard.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.