Potatoes are not recommended to be eaten raw. First of all, potatoes are a vegetable rich in starch, including a lot of resistant starch, when eaten raw potatoes starch grains are not easy to break, not only many nutrients can not be digested and absorbed, but also because of indigestion, resulting in bloating, diarrhea and other symptoms. In addition, potatoes also contain some toxic substances, such as lobotropin, a toxic glycoside alkaloid. 100g of fresh potatoes contain about 500mg of lobotropin, and even though the content is low, eating them raw may still cause poisoning, nausea, vomiting and other gastrointestinal symptoms; in addition to lobotropin, they also contain a toxic ingredient called potato lectin, a toxic protein that reacts with blood proteins and causes blood clotting. It reacts with blood proteins to cause blood clotting. Eating potatoes raw will result in the intake of more toxins, which may cause nausea, vomiting, abdominal pain, bloating, and central nervous system symptoms such as headache and dizziness, which can lead to death by poisoning in severe cases. Therefore, it is not recommended to eat raw potatoes. However, lobotropin is decomposed by acetic acid and can be destroyed by heating. Generally, the content of lobotropin can be reduced by boiling the potatoes, and potato lectin can also be decomposed by high temperature, so potatoes can be eaten safely after heating and cooking. If you encounter potatoes with green skin or sprouted potatoes, you must not eat them. Sprouted or green-skinned potatoes have 10-20 times more lobotropin than normal potatoes. The content of lobotropin within the sprout is increased from 0.5% to 4.76%. Whether eaten raw or cooked, it may directly cause acute poisoning with strong gastrointestinal reactions such as nausea, vomiting, abdominal pain, etc. It may also lead to neurological disorders such as cerebral edema, coma and convulsions.