Potatoes are a beloved staple in many kitchens, known for their versatility and comforting nature. However, the green hue appearing on some potatoes raises concerns about their safety. Here, we explore if it is safe to consume green potatoes and the potential health implications.
Why Do Potatoes Turn Green?
Potatoes, which grow underground, turn green when exposed to light—whether sunlight, fluorescent lighting in stores, or kitchen lights. This greening is due to chlorophyll production, harmless by itself. However, greening can indicate a more serious issue: elevated levels of solanine.
What Is Solanine?
Solanine is a natural glycoalkaloid poison found in all nightshade family members, including potatoes, tomatoes, and eggplants. According to Zachary Cartwright, PhD, solanine serves as a defense mechanism against pests and diseases. While present in small amounts naturally, solanine levels increase when potatoes are damaged, exposed to light, or improperly stored.
Health Risks of Solanine
Consuming high levels of solanine can lead to solanine poisoning, causing various symptoms such as nausea, vomiting, and diarrhea. In severe cases, it can affect the nervous system, leading to headaches, dizziness, confusion, and even hallucinations. Mild symptoms are more common and typically result from consuming significant amounts of green potatoes.
How Much Solanine is Dangerous?
A potato with solanine levels above 20 milligrams per 100 grams of potato flesh can start to cause symptoms, says Cartwright. The toxicity varies depending on factors such as the individual’s weight, the amount consumed, and solanine concentration. Symptoms may begin after ingesting two to five milligrams of solanine per kilogram of body weight. For context, a visually green potato may contain 250 to 280 milligrams of solanine per kilogram.
What to Do if Your Potato is Green
If a potato turns green, several steps can be taken to reduce risk. Assess the greening; not the entire potato may be affected. You may remove green spots and consume the rest. Check for sprouts, as these also contain high solanine levels. If present, remove them or consider discarding the potato entirely.
Peeling the potato helps, as solanine is concentrated in the skin and just beneath it. Ensure all green flesh is removed. Pay attention to taste; solanine is heat-stable and imparts a bitter flavor, indicating high levels. If bitterness is detected after cooking, discard the potato.
Preventing Potatoes From Turning Green
Commercial growers take measures to prevent potatoes from greening, from harvest to store shelves. Proper storage at home is essential. Potatoes should be kept in cool, dark, and dry places to avoid light exposure that causes greening. Handle carefully to avoid bruising, which can increase solanine formation.
Consume fresh potatoes to avoid aging and sprouting, which lead to higher solanine levels. By following these steps, one can minimize the risk of encountering green potatoes and the associated health risks.
The Takeaway: Should You Eat Green Potatoes?
While the risks of consuming green potatoes are concerning, they can be managed with care. Small amounts might not cause severe symptoms, but the safest practice is to discard discolored potatoes. Proper storage and vigilance can make enjoying potatoes worry-free.
In conclusion, green potatoes pose potential health risks due to solanine. While small amounts might not cause severe symptoms, it is safer to discard them or remove affected areas. Proper storage and careful handling can prevent greening and ensure potatoes remain safe and enjoyable to eat.
Source: Seriouseats