Are Green Potatoes Safe To Eat?

You’re about to whip up your favorite potato dish, but then you notice something alarming: your potatoes have turned green. You might be tempted to just peel off the green parts and carry on, but is that safe?

The answer, unfortunately, isn’t a simple yes or no. While you can sometimes salvage green potatoes, it’s crucial to understand why they turn green in the first place and what risks are involved.

When potatoes turn green, it’s a sign that they’ve been exposed to sunlight. This exposure triggers the production of chlorophyll, the pigment that gives plants their green color. While chlorophyll itself isn’t harmful, it’s an indicator that something else is going on.

The real culprit is a compound called solanine. Solanine is a natural toxin produced by potatoes as a defense mechanism against pests. When potatoes are exposed to sunlight, they produce more solanine, which concentrates in the green parts.

Solanine can cause a range of unpleasant symptoms, including:

• Stomach upset: Nausea, vomiting, and diarrhea are common symptoms of solanine poisoning.
• Headache: Solanine can also cause headaches and dizziness.
• Weakness: You may feel weak or fatigued after consuming solanine.
• Nervous system effects: In severe cases, solanine can affect the nervous system, leading to confusion, hallucinations, and even paralysis.

While it’s generally recommended to avoid green potatoes altogether, you can sometimes salvage them by peeling off the green parts and cutting away any discolored areas. However, it’s important to note that:

• Solanine can penetrate deeper than just the green skin: Even if you remove the green parts, there might still be solanine present in the underlying flesh.
• Some parts of the potato might be more affected than others: The green parts might be the most concentrated with solanine, but it can also spread to other areas of the potato.
• It’s better to err on the side of caution: If you’re unsure about a potato, it’s always best to throw it away.

If you find yourself with green potatoes, here are some guidelines:

• Don’t use them for baking or boiling: These methods don’t break down solanine, so it’s best to avoid them with green potatoes.
• Mashing, frying, and other cooking methods are okay: These methods can help to reduce the amount of solanine, but it’s still important to peel and cut away the green parts.
• Use them sparingly: Even if you’re using green potatoes for mashed or fried dishes, it’s best to use them in moderation.

The best way to prevent potatoes from turning green is to store them properly. Here are some tips:

• Keep them in a cool, dark place: Potatoes should be stored in a cool, dark place, such as a pantry or root cellar. Avoid storing them in direct sunlight or near heat sources.
• Store them in a ventilated bag: Storing potatoes in a ventilated bag helps to maintain their freshness and prevents them from sprouting.
• Don’t store them in the refrigerator: The cold temperatures in the refrigerator can cause potatoes to become starchy and lose their flavor.
• Keep potatoes away from onions: Onions release ethylene gas, which can cause potatoes to spoil faster.

While it might be tempting to try to salvage green potatoes, it’s best to err on the side of caution and throw them away. Solanine can cause a range of unpleasant symptoms, and it’s not worth the risk. By storing your potatoes properly, you can help to prevent them from turning green and ensure that they stay fresh and delicious.