Which naturally occurring compound in eggplant is highest in raw portions, necessitating proper cooking?
Answer
Solanine
Solanine is a toxic glycoalkaloid naturally present in eggplant, which belongs to the nightshade family. The concentration of solanine is notably higher when the eggplant is consumed in its raw state. While raw eggplant is generally not consumed in standard culinary practice, consuming even moderate amounts of raw eggplant daily would be ill-advised due to the potential for adverse effects from this toxin. Fortunately, the process of proper cooking effectively reduces the solanine content to levels generally considered safe for regular consumption by the majority of the healthy population.
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