Part,  Chapter, Paragraph

1  III,    10.  4.  2|         Deep-frying and baking~of potato and flour~products in industrial~
2  III,    10.  4.  2|   starch-containing foods such as potato crisps, crispbread, breakfast
3  III,    10.  4.  2| Glycoalkaloids~Nightshade family:~potato, tomato, thornapple~ ~Gastro-intestinal
4  III,    10.  4.  2|     exposure~Certain parts of the~potato should not be~eaten~ ~Speijers &