The glycoalkaloid contents of three edible solanaceous fruits (aubergine, red and green peppers) have been found to be less than 10 mg 100 g−1 fresh weight. Commercial potato products, such as potato crisps, chips and tinned new potatoes, have been found to contain similar low levels which are within those accepted as safe by breeders of commercial potatoes.
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Jones et al. (1981) studied this question.
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