Cauliflower, Cabbage, Broccoli, Savoy cabbage, Kale, Brussels sprouts, and many other vegetables are all the exact same plant, Brassica oleracea. The only difference is how they were cultivated¹⁾.

Today we have over 5.000 different types of potetoes. They all however are derived from the original species of wild potatoes from small region of Andes²⁾. All ancestral potatoes contain high levels of glycoalkaloids toxin, and eating them in high quantity could even lead to paralysis and death. Andean inhabitants eat potatoes with clay souce, that helped to neutralize toxins and allowed potato domestication around 7,000-10,000 years ago³⁾. Even todays potatoes consist small amounts of toxins, that are negligible to human health. However, when raised or stored incorrectly, they can still be poisonous.