Or will it just largely go undigested?
We, as humans, do not have any genes encoding alpha-amylase that would break down the starch, so the absolute most of the potential calories that we could gain would go to waste, either through one way or the other. Could see how a bigger amount depending on your digestive system would lead you to feeling sick, watch out for nausea, throwing up and headaches. Would’nt recommend.
1.) why would you even want to do that and 2.) this is anecdotal but I’ve always been told raw potatoes will make you very sick. Calories-wise it would be the same either way cooking things just makes some micronutrients more bioavailable
Off topic but have you read the book The Martian by Andy Weir? The guy has to eat raw potatoes to survive on Mars and anyway, I’m pretty sure it’s possible but definitely not pleasant. Just cook them at least a little
Yes, you can eat potatoes raw, but you will only partially digest the starches that make up the main component of the body. As has body has a large percentage of normally indigestible starch, but which become digestible when cooked, as heat “gels” the structure of those starches. Eating indigestible starch can be beneficial, but commonly can cause gas and boosting.
Raw potatoes contain certain “antinutrients” which normally are used as a defence against insects by the plant. In small quantities, these causes, no harm, but can cause digestive problems for some people.
There is a particular component of potatoes called solanine, another natural insecticide defence of the plant, which in humans can cause headaches, nausea, diarrhoea, and even death in extreme cases even in small quantities. This component arises in tubers exposed to sunlight and results in a greenish tinge to the surface of the potatoes. Cooking does not destroy the toxicity of solanine, hence never eat green potatoes and always store your tubers in a dark place.
To sum up, there is a reason we don’t see any culture commonly eat raw potatoes, whilst not poisonous raw, they are more nutritious when cooked. Beware of potatoes that have been exposed to sunlight, and avoid any with a green tinge to the skin.
This is based on stuff I learnt at school, I was surprised to find I could not find any direct studies to cite on open access. However, I did find this well written newspaper article to help support my assertions.
[Munching Raw Potatoes ]