Potatoes that have developed green skin indicate an accumulation of chlorophyll, a nontoxic alkaloid. Unfortunately, under similar conditions, that lead to this buildup is solanine build-up in their skin or eyes (and sprouts).
Solanine exposure can cause severe digestive distress and paralysis; for this reason, it is advised that green-skinned potatoes are avoided as much as possible.
Solanine
Though potatoes often turn green from chlorophyll production, it could also signal that solanine, a naturally-occurring toxin that can cause digestive symptoms when consumed, has been produced. Solanine production starts when exposed to light or warm temperatures, increasing with greening skin pigmentation. A small amount of solanine typically isn’t harmful since it can easily be digested quickly through digestion and excreted; however, higher concentrations could be dangerous; in order to reach toxic levels one would need to consume 20 pounds of non-green potatoes.
Solanine interferes with our bodies’ ability to use certain chemicals that facilitate communication among cells, and in large enough doses may cause vomiting, diarrhea, weakness, weak pulse, delirium or even coma.
Most commercially grown potatoes are carefully screened for glycoalkaloids such as solanine. Solanine is so prevalent that its presence may even indicate increased solanine content, while sun-warmed potatoes can develop high concentrations that could potentially be dangerous. Though low levels of solanine may still help the body function optimally, it would be wiser to steer clear from any greening potatoes with bitter tastes that contain more solanine than desired.
Though occasional spots and blemishes on potatoes don’t necessitate discarding, an entire potato that shows signs of greening should be thrown away to prevent solanine concentration in its cells. To do this, store it in a cool, dark location such as your basement or garage so as to minimize sunlight and warmth exposure, as this helps minimize any chance of fungus growth that would otherwise attract pests such as insects. Keeping them away from light exposure also reduces any risks related to light-sensitive bacteria that might damage cells that store solanine within cells.
Chlorophyll
Chlorophyll is the group of pigments responsible for giving algae, plants, and cyanobacteria their green hue. Chlorophyll resides within structures called chloroplasts and allows these organs to absorb light energy efficiently. It derives its name from Greek words meaning leaf and leaf in English respectively – hence “chlorophyll.” There are various forms of chlorophyll, including chlorophyll a, chlorophyll b, and chlorophyll c, which all exist.
All chlorophyll molecules share similar structures, yet each differs slightly in how it absorbs light energy. Their different structures allow them to take in particular wavelengths of sunlight better than others; Chlorophyll plays an integral role in photosynthesis – the process by which carbon dioxide, water, and sunlight combine into food for plant cells – as well as binding with metals and helping release any energy they store.
Chlorophyll-rich foods may help lower the chances of anemia by increasing red blood cell production and also contain magnesium essential to muscle and bone health. Magnesium deficiency can lead to muscle cramps, myalgia, and even bone disease – and chlorophyll provides one of the best natural sources of this essential mineral.
Eat green vegetables and leafy herbs rich in chlorophyll to lower cancer risk by providing antioxidants. Examples of foods rich in chlorophyll include kale, spinach, and Swiss chard, which should ideally be consumed raw or lightly cooked – they tend to lose some of their benefits when heated through, so be careful when boiling or steaming in large volumes of water!
Other than green vegetables, many fruits, and vegetables contain chlorophyll as well. Orange fruits and vegetables contain beta carotene; purple foods contain anthocyanins; tomatoes contain lycopene; you can even get your chlorophyll via liquid supplements you purchase from stores or make yourself using parsley and water.
Chlorophyll may be helpful, but it should never replace eating healthily and following an anti-obesity plan. Avoiding processed and refined foods will help protect against heart disease, high cholesterol and obesity, and chronic illnesses like arthritis.
Green Spots
Potatoes gain their greenish hue from chlorophyll, an harmless pigment produced when exposed to too much light. But it may signal other chemical processes are taking place within them – one being biosynthesis of solanine, a natural toxin known for causing headaches and nausea if consumed in excess quantities.
Solanine can be found in most food with green spots, such as tomatoes and green peppers, although potatoes are the primary source. When purchasing or preparing these vegetables it’s essential to be aware of solanine levels for safe consumption.
Toxin levels in potatoes can increase rapidly when exposed to direct light or improper storage conditions for too long, making it essential to store them in a cool, dark location such as a pantry or basement. If in doubt about whether your potatoes have been stored properly, check for signs of greening, such as sprouting or rot and dispose of any that show such symptoms before continuing with meal prep.
Solanine levels in green potatoes require eating many for them to reach toxic levels, meaning most people should not risk poisoning by consuming regular amounts. Furthermore, the body can easily convert solanine into indole, which will be excreted through urine.
Even when potatoes turn green, consuming as long as you peel and remove any sprouts or rotten areas before eating them is safe. Cooking, such as baking, boiling or frying, helps neutralize solanine levels in potatoes.
If you’re still uncertain about buying and eating green potatoes, check the produce section of your grocery store for guidance. Most stores are happy to replace a potato that has gone bad; chances are good they’ll offer another one with only minor green spots as a replacement. It is wiser not to purchase or consume any green potato that exhibits signs of sprouting, rot, physical damage (cuts or bruises), sprouting, or any other sign that indicates its unfitness for consumption; peel any heavier-green varieties as soon as possible.
Peeling
Chlorophyll, an essential plant compound essential for photosynthesis (the process by which plants get energy from sunlight, water, and carbon dioxide), gives potatoes their green hue. Chlorophyll is generally safe to consume; it’s found in many vegetables we eat. But in large doses, when combined with certain other chemicals found within potatoes forming solanine, it may cause digestive symptoms; solanine concentrations tend to occur mainly within its skin, shoots, and eyes .
Although greening does not automatically indicate that an entire potato has become toxic, it is wise to avoid eating any part of a green potato that has developed an unpleasant bitter flavor, as this indicates elevated solanine levels and potentially harmful consequences. Fully green potatoes should never be eaten and should always be discarded.
Green potatoes exposed to light during their field, storage, or store shelf storage can produce solanine in large amounts, which is dangerous in high doses. Some people claim that peeling and cooking a green potato eliminates its risk; cooking an unpeeled green potato increases its level of solanine.
Solanine is a toxin found in potatoes that can lead to digestive symptoms in humans, such as vomiting, diarrhea, and stomach cramps. More serious side effects of solanine exposure may include hypothermia, paralysis, and hallucinations. To decrease solanine exposure while cooking potatoes, it is important to peel thickly prior to starting.
Before purchasing potatoes from a grocery store, it is advisable to inspect them carefully for signs of greening and keep them in a cool, dark location to prevent further greening before consumption. Furthermore, trimming off eyes that have turned green helps decrease solanine concentration. Finally, any potato with extensive green coloring or bitter flavor should be discarded.
However, green-skinned are perfectly fine for use in the garden as seed potatoes.
