Exposure to light makes potatoes turn green. But the same conditions that cause the potato to produce chlorophyll also cause it to produce solanine. Solanine is a mild natural toxin that causes nausea and other intestinal upsets. If you get enough of it, it can cause neurological problems. Another one said that it would take 1 pound of a totally green-fleshed potato to make a person sick.
A few green spots can also be cut away. Those potatoes are fine for most people to eat. Use your own judgment, however, if you know that you have any underlying medical conditions that could cause you to be more susceptible to solanine. If you have some potatoes that are turning green, use them in dishes where they are peeled instead of baking them or otherwise leaving the skin on.
Eating them every day could cause the toxin to build up. So be sure to completely cut any eyes out. Me too, but the last couple of bags were small ones that would not be much left after peeling. I wonder if it has something to do with the move toward more energy efficient lighting in the stores and different light spectrums of bulbs? The toxin leaches into it. Also remember small children can experience toxic effects at much smaller concentrations than adults.
Thanks for the info! I looked into this a few years ago. After what I found I ended up throwing away an entire batch of breakfast potatoes. But then just a few weeks ago I noticed the potatoes were a little green. I just hoped frying them in butter would kill of the toxins. Heat can kill bacteria and viruses, but toxins are chemical and—unless there is a chemical reaction associated with other ingredients—are not changed by heat.
This is very good to know! I need to do a better job of storing mine! I cooked some green potatoes for Thanksgiving dinner one year, unaware of the danger. Four family members became violently ill. There was only a few green spots here and there. Popular Now 1. Government releases its modelling underpinning the net zero emissions target. Perth Airport 'missed the mark' in move to recognise traditional owners on boarding gates Posted 9m ago 9 minutes ago Fri 12 Nov at am. Aussies highlight positives from poor T20 World Cup build-up after reaching final Posted 56m ago 56 minutes ago Fri 12 Nov at am.
Its venom will also save lives Posted 59m ago 59 minutes ago Fri 12 Nov at am. Court hears alleged murder victim's house was unusually clean and smelt like bleach Posted 1h ago 1 hours ago Fri 12 Nov at am. More Just In. Back to top. Footer ABC News homepage. Store them in an opaque bag in the back of a cabinet or drawer, where they will be best protected from light and warmth.
Although the green color itself is not harmful, it may indicate the presence of a toxin called solanine. 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.
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He also said they taste bitter when green. In the Know with the Farm Babe! Can I eat Green Potatoes? The potatoes with a green tint to the skin will taste bitter. If just a light green, then trim off the green skin or flesh and boil, bake or prepare as usual. However, with what I have been seeing in retail grocery stores lately on display, I would caution you to not automatically pick up potatoes for purchase that have turned very green.
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