Potatoes: When Your Favorite Side Dish Turns Dangerous

Potatoes are one of the most beloved and easy-to-use foods, but there are some important rules to follow to avoid health risks. A green color or sprouts on a potato can be a warning sign for consumers – so what's the issue, and do you need to throw them out immediately?<\/p>

What Makes Potatoes Turn Green?<\/strong><\/p>

Potatoes don't turn green due to spoilage; it's caused by exposure to light. When a potato is exposed to light, it begins to produce chlorophyll – the green pigment found in many plants, which is harmless on its own. However, the problem is that chlorophyll production is accompanied by the production of a substance called solanine, which we'll explain further.<\/p>

Why Do Potatoes Sprout?<\/strong><\/p>

Sprouts on potatoes begin to appear when they are stored too long or in unfavorable conditions, like warm temperatures or lots of light. Sprouts are essentially the start of a new growth cycle, as the potato is a tuber trying to produce another plant. The sprouts themselves may contain higher levels of solanine, a toxic substance that can be dangerous if consumed in large amounts.<\/p>

What is Solanine and Why Is It a Problem?<\/strong><\/p>

Solanine is a toxic chemical naturally found in potatoes and other members of the nightshade family. When a potato starts to rot or is exposed to light for too long, its solanine levels rise, making it problematic for consumption.<\/p>

Consuming high amounts of solanine can cause unpleasant symptoms like stomach aches, nausea, vomiting, and headaches. In very severe cases, solanine can also cause neurological issues.<\/p>

How Do You Know a Potato Is Unsafe to Eat?<\/strong><\/p>

• Green Color - If your potato looks green, it's a sign that it might have developed high levels of solanine. Avoid eating the green area or cut it out carefully.<\/li>
• Sprouts - When potatoes start sprouting, especially if the sprouts are large and thick, it's another indication of increased solanine levels. If there are only very small sprouts, you might remove them, but if the potato is full of sprouts – it's better to discard it.<\/li>
• Bitter Taste - A bitter and unpleasant taste is another sign that the potato contains high levels of solanine. If you start eating and the potato is bitter, stop immediately.<\/li><\/ul>

  So What Can You Do?<\/strong><\/p>

  • Proper Storage - To prevent potatoes from turning green, it's recommended to store them in a dark, cool place, like a cupboard or pantry.<\/li>
  • Avoid High Humidity - Potatoes can rot faster in humid conditions, so avoid storing them in the fridge.<\/li>
  • Use Quickly - It's best to consume potatoes as close to purchase as possible. The longer they are stored, the higher the chance of sprouting and solanine accumulation.<\/li>
  • Remove Green Parts - If there are just a few green areas, you can peel and remove them, but if the whole potato is green – it's best not to eat it.<\/li>
  • Avoid Bitter Potatoes - If your potato tastes bitter, it's another sign of solanine, and it's recommended to stop eating it immediately.<\/li><\/ul>

    Potatoes turning green isn't just about taste or color – it's about your health. The next time you see a green potato, remember these tips to ensure your meal is safe and healthy.<\/p>