Poisoning due to ingestion of potatoes that contain excess amounts of solanine. This toxic substance is present in the potato peel and in the green sprouts. Potatoes usually contain about 7 mg of solanine per 100 g; the toxic dose of solanine is about 20 to 25 g. Boiling, but not baking, removes most of the solanine from the potato. Symptoms of poisoning include headache, vomiting, abdominal pain, diarrhea, and fever. Neurological disturbances include apathy, restlessness, drowsiness, confusion, stupor, hallucinations, and visual disturbances. There is no specific therapy. With appropriate supportive and symptomatic therapy, prognosis is good.