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In addition, frying potatoes at high temperatures does not inactivate but instead serves to preserve and concentrate glycoalkaloids within the potato, leaving them available for ingestion and delivery to the intestine. [Patel 2002] Boilingreduces glycoalkaloids by a few percentage points Microwavingreduces glycoalkaloids by 15% Deep frying at 150C (300F)no effect (McDonalds uses 340F oil) Deep frying at 210C (410F)reduces glycoalkaloid content by 40% Tomato glycoalkaloids Tomato nightshades include all types of tomatoes: cherry tomatoes, green tomatoes, yellow tomatoes and ripe red tomatoes
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