· Potatoes with green spots are more likely to contain elevated levels of the toxin solanine, which can cause digestive symptoms if consumed. However, they could be safe to eat when certain precautions are taken. Potatoes with green spots are more likely to contain the toxin solanine, which can cause digestive symptoms if consumed. Preparing them correctly may reduce solanine levels.The green color and bitter taste that potatoes occasionally develop can indicate the presence of a toxin.Even so, potatoes with green parts are usually safe to eat when they are prepared properly.This article covers everything you need to know about green potatoes and whether they pose a risk to your health.See full list on healthline.comThe greening of potatoes is a natural process.When exposed to light, potatoes produce chlorophyll, the green pigment that gives many plants and algae their color (1).This causes light-skinned potatoes to change from yellow or light brown to green. This process also occurs in darker-skinned potatoes, although dark pigments may disguise it.You can tell whether a dark-colored potato is greening by scratching off part of the skin and checking for any green patches underneath.Chlorophyll also allows plants to harvest energy from the sun via photosynthesis. Through this process, plants can produce carbs and oxygen from sunlight, water, and carbon dioxide.The chlorophyll that gives some potatoes their green color is entirely harmless. It’s present in many of the plant foods you eat every day.See full list on healthline.comWhen exposure to light causes potatoes to produce chlorophyll, it can also encourage the production of certain compounds that protect against damage from insects, bacteria, or fungi (2).These compounds can be toxic to humans in high doses. However, reports of serious illness are rare. Glycoalkaloids are the main toxins that potatoes produce. Solanine is a type of glycoalkaloid (3).Solanine usually is present in low levels in the skin and flesh of potatoes and higher levels in parts of the potato plant. But when potatoes are damaged or exposed to sunlight, they produce more (3).Greening can indicate higher levels of solanine in a potato, but it isn’t a perfect measure. This is because the green color is caused by chlorophyll, not solanine. Although the same conditions encourage the production of solanine and chlorophyll, they are produced independently (1).See full list on healthline.comMany countries have rules to prevent the sale of potatoes containing high levels of solanine and other glycoalkaloids.The Food and Drug Administration limits glycoalkaloids to 200–250 milligrams (mg) per kilogram (kg) of raw potato, or 91–113 mg per pound (lb). Canada has a similar limit of 200 mg per kg (91 mg per lb), while some European countries have a limit of 100 mg per kg (45 mg per lb) (2).Even with safeguards in place, potatoes can develop high levels of solanine if they’ve been stored improperly or damaged.If a potato has developed very high solanine levels, consuming it could make you ill. The risk of illness may be higher for children (2).Eating large amounts of solanine can cause:•diarrheaSee full list on healthline.comSolanine levels are highest in the potato skin (2). Studies have found that peeling can reduce solanine by 25–75%. You should also remove any sprouts (eyes) and areas of green flesh because they can contain high levels of solanine (2, 4).The peeled and trimmed potato might still contain enough to make you sick in potatoes with very high solanine concentrations.However, cooking the potato — such as by boiling, baking, microwaving, or frying it — can further reduce solanine levels (3).Solanine has a bitter flavor and can cause a burning feeling in your mouth or throat. If a potato tastes bitter after cooking or causes a burning sensation, do not eat it (2, 4).If a potato has just a few small green spots, you can cut them out or peel the potato. Because solanine is also produced in higher concentrations around a potato’s sprouts (eyes), you should also remove those.See full list on healthline.comPotatoes that contain unacceptable levels of solanine usually do not make it to the grocery store.Nevertheless, if not handled properly, potatoes can produce solanine after being delivered to a supermarket or stored in your kitchen.Proper potato storage can prevent higher levels of solanine.Physical damage, light exposure, and high or low temperatures are the main factors that stimulate potatoes to produce solanine (2).Inspect potatoes before purchasing them to ensure they have not been damaged or have already started greening.Store potatoes in a cool, dark place such as a pantry, cabinet, or drawer. If you have a root cellar or basement, consider storing them there. You can keep them in an opaque sack or paper bag to shield them from light.See full list on healthline.comCan you eat potatoes with a green tinge?You can likely eat potatoes with a green tinge if you remove the green parts and the skin. But if the potato tastes bitter or makes your mouth burn, it may contain high toxin levels. In that case, it may be best to discard it.What does it mean when potatoes turn green?Potatoes turn green when they are exposed to sunlight or damaged. The green pigment comes from chlorophyll. Sunlight can also cause potatoes to produce the toxin solanine.Is it OK to eat green Yukon Gold potatoes?It may be safe to eat green potatoes if you peel them, remove green parts, and cook them. But you may want to avoid eating them if they taste bitter or make your mouth burn. This may mean high levels of the toxin solanine.See full list on healthline.comGreen potatoes should be prepared carefully.Although the green color itself is not harmful, it may indicate the presence of a toxin called solanine.Peeling and trimming green potatoes can help reduce solanine levels. If a potato is green throughout or your potato dish tastes bitter, it’s best to throw it away.Inspect potatoes for greening and damage before buying them, and store them in a cool, dark place to prevent them from going green before you use them.See full list on healthline.comView allNov 22, 2023 · The good news is that the toxic layer typically extends no more than an eighth of an inch below the skin, so peeling off the green portion, and removing any eyes and shoots, will make a potato safe to eat. · Light exposure can cause a potato’s skin cells to produce chlorophyll. The chlorophyll then causes the skin to turn green and helps the potato get ready to sprout. · If you are unsure if potatoes are okay to eat or not, whether they have a green hue or you notice something else that appears unusual, the safest option is to simply throw them away. · The green is nothing more than chlorophyll, a harmless compound found in all green plants. However, when potato tubers turn green there is usually an increase in a glycoalkoloid compound called solanine. Are Potatoes With Green Skin Safe To Eat? Understanding Solanine and Potato Safety The short answer is: usually not entirely safe. Potatoes with green skin contain elevated levels of solanine, a glycoalkaloid that can cause illness if consumed in significant quantities. · The good news is that the toxic layer typically extends no more than an eighth of an inch below the skin, so peeling off the green portion, and removing any eyes and shoots, will make a potato safe to eat. · Light exposure can cause a potato’s skin cells to produce chlorophyll. The chlorophyll then causes the skin to turn green and helps the potato get ready to sprout. · If you are unsure if potatoes are okay to eat or not, whether they have a green hue or you notice something else that appears unusual, the safest option is to simply throw them away. · The green is nothing more than chlorophyll, a harmless compound found in all green plants. However, when potato tubers turn green there is usually an increase in a glycoalkoloid compound called solanine. Are Potatoes With Green Skin Safe To Eat? Understanding Solanine and Potato Safety The short answer is: usually not entirely safe. Potatoes with green skin contain elevated levels of solanine, a glycoalkaloid that can cause illness if consumed in significant quantities.
