Leslie Massey
Green potatoes are typically safe to eat when prepared properly. The green colour is caused by chlorophyll, which is harmless. However, greening can indicate the presence of a toxic compound called solanine, which is produced when potatoes are exposed to light. Solanine has a bitter taste and can be harmful to humans in large amounts. To avoid potential toxicity, it is recommended to remove any green parts of the potato and avoid eating bitter-tasting potatoes. Cooking does not destroy solanine, so it is important to take these precautions before preparing the potatoes. In Australia, as in other countries, green potatoes can be safely consumed when properly prepared, by peeling and trimming away any green areas.
| Characteristics | Values |
|---|---|
| Safety | Green potatoes are usually safe to eat when prepared properly. |
| Toxins | Green potatoes contain toxins called glycoalkaloids, which are produced in response to stress and damage. The two main toxins are solanine and chaconine, which can cause abdominal pain, vomiting, headache, and in rare cases, severe stomach ache and death. |
| Symptoms | Symptoms of eating green potatoes can begin within a few hours but may take up to a day or two to appear. |
| Children | Children are more susceptible to solanine poisoning due to their small body mass. |
| Storage | Potatoes should be stored in a cool, dark, dry, and well-ventilated place, ideally between 7-10°C. |
| Preparation | Before cooking, remove any green parts, sprouts, or damaged areas from the potato. Do not eat cooked potatoes that taste bitter. |
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What You'll Learn
Green potatoes are safe to eat when prepared properly
While it is true that green potatoes are toxic, this is only the case if they are consumed in high concentrations. The green colour of a potato is caused by chlorophyll, which is harmless and present in many plant foods. However, chlorophyll production can signal the presence of a toxin called solanine, which is a type of glycoalkaloid. Glycoalkaloids are natural toxins found in potatoes, and while they are usually present in low levels, higher concentrations can be found in sprouts and the peel of potatoes that taste bitter. If ingested in large quantities, solanine can be harmful to humans, causing symptoms such as abdominal pain, vomiting, headaches, and in rare cases, even death.
Therefore, it is important to prepare green potatoes properly before consuming them. The first step is to check the potatoes, avoiding any that are green, shrivelled, or sprouted. If there are only small green spots, it is generally safe to trim away these spots and any sprouts or eyes. The green parts should be peeled or cut away, and the potato should be boiled, baked, or prepared as usual. Cooking the potato can further reduce solanine levels. However, it is important to note that cooking does not destroy glycoalkaloids, so it is best to remove any green parts before cooking. It is also recommended to avoid giving green potatoes, trimmed or not, to small children, as they are more susceptible to solanine poisoning.
Additionally, proper storage can help prevent potatoes from turning green. Potatoes should be stored in a cool, dark, dry, and well-ventilated location, ideally between 7-10°C. Storing potatoes in a paper bag, mesh bag, or cardboard box with perforations can help ensure proper ventilation. By following these storage recommendations, potatoes can remain at their best quality for about a month.
In summary, while green potatoes can contain toxic compounds, they are generally safe to eat when prepared properly. It is important to remove any green parts, sprouts, or eyes, and to avoid consuming bitter-tasting potatoes, as these may indicate high levels of solanine. With proper preparation, the risk of illness from consuming green potatoes is low.
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Light exposure causes potatoes to turn green
Glycoalkaloids are natural toxins found in all potatoes, usually at low levels. However, when potatoes are exposed to light, especially sunlight, a defence mechanism against pests and pathogens is activated, increasing glycoalkaloid levels. These toxins can be dangerous to humans if ingested in high concentrations. Solanine is usually present in low levels in the skin and flesh of potatoes and higher levels in parts of the potato plant, such as sprouts and peels.
The amount of toxin depends on the type of potato and the growing conditions. Severe stomach ache and even death from glycoalkaloid poisoning have been reported, but are very rare. Cooking does not destroy glycoalkaloids, so it is important to remove any green or damaged parts before cooking. It is also recommended to avoid eating cooked potatoes that still taste bitter.
To prevent potatoes from turning green, they should be stored in a cool, dark, and well-ventilated place. Potatoes should be kept at cool temperatures, ideally between 7-10°C, in a breathable container such as a paper bag or cardboard box. Storing potatoes in a dark, cool, and dry location helps prevent them from turning green and maintains their quality for about a month.
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Green potatoes contain a toxin called solanine
Green potatoes are the result of exposure to light, which triggers chlorophyll production and a defence mechanism against pests and pathogens. While chlorophyll itself is harmless, it can indicate the presence of a toxic compound called solanine, a type of glycoalkaloid. These natural toxins are produced by the potato plant in response to stress and damage, and their levels depend on the type of potato and growing conditions.
Solanine is typically found in low levels in the skin and flesh of potatoes, but higher concentrations can be harmful to humans, causing symptoms such as nausea, vomiting, abdominal pain, diarrhoea, vomiting, headaches, and fever. It is important to note that cooking does not destroy glycoalkaloids, so removing any green parts of the potato before cooking is crucial.
To minimise the risk of solanine poisoning, it is recommended to trim away any green spots, sprouts, or eyes from the potato. Peeling and trimming can significantly reduce solanine levels, but it is important to avoid eating cooked potatoes that still taste bitter, as this indicates high solanine levels. Additionally, it is advised not to feed green potatoes to small children, as they are more susceptible to solanine poisoning due to their smaller body mass.
Proper storage of potatoes is essential to prevent greening and reduce the risk of toxin production. Potatoes should be stored in a cool, dark, dry, and well-ventilated environment, ideally between 7-10°C. Storing potatoes in this manner helps maintain their quality for about a month and minimises the potential for toxin production.
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Cooking does not destroy glycoalkaloids
Firstly, it is important to store potatoes properly to prevent the growth of glycoalkaloids. Potatoes should be kept in a cool, dry, and dark place, such as a paper bag, mesh bag, or cardboard box with perforations to allow ventilation. Exposure to light, improper storage, or damage to the tubers can trigger chlorophyll production and increase glycoalkaloid content.
Before cooking, it is essential to remove any parts of the potato that show signs of greening, sprouting, physical damage, or rotting. The glycoalkaloid content is highest in the sprouts, peel, and the area around the potato 'eyes', so these parts should be discarded. Peeling the potatoes and removing the green or damaged sections can help reduce the amount of glycoalkaloids present.
Additionally, it is crucial to avoid consuming raw or cooked potatoes that taste bitter or cause a burning sensation in the mouth. These are indications of potential glycoalkaloid poisoning. Symptoms of glycoalkaloid poisoning can include a bitter or burning sensation in the mouth, flu-like symptoms such as nausea, vomiting, stomach cramps, abdominal pain, diarrhoea, and more severe neurological effects in severe cases. Therefore, it is essential to take the necessary precautions when handling and consuming potatoes to ensure food safety.
While cooking does not destroy glycoalkaloids, proper storage, preparation, and recognition of bitter or off-flavours can help minimise the risk of glycoalkaloid poisoning and ensure the safe consumption of potatoes.
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Store potatoes in a cool, dark, dry location
Storing potatoes in a cool, dark, and dry location is crucial to prevent spoilage and maintain their quality. Here are some detailed instructions to achieve this:
Darkness
Keep potatoes away from light exposure by storing them in a dark place. Exposure to light triggers chlorophyll production, leading to the formation of green skin and sprouts. The darkness also helps decelerate decomposition and protects against sprouting.
Cool Temperature
Maintain a cool temperature for storing potatoes, ideally between 7°C and 10°C. Avoid refrigeration as it can convert starches into sugars, altering their taste and texture. Instead, opt for a cool pantry, cabinet, or basement.
Dryness
Ensure that the storage area is dry. Moisture can promote sprouting and accelerate spoilage. Consider using a well-ventilated container or area to maintain dryness.
Ventilation
Store potatoes in a breathable container, such as a paper bag, mesh bag, cardboard box, or bamboo steamer with perforations to allow air circulation. This prevents the buildup of moisture and helps maintain the dry environment needed to slow down sprouting.
Location Ideas
Some specific locations to consider for storing potatoes include a pantry cabinet, a drawer, a basket, a closet, an unheated entrance or spare room, an attic, a basement, or a garage. These locations can provide the cool, dark, and dry conditions that potatoes require.
By following these instructions, you can effectively store potatoes in a cool, dark, and dry location, ensuring their longevity and maintaining their quality.
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Frequently asked questions
Green potatoes are usually safe to eat when prepared properly. The green parts of the potato should be discarded, and the potato should not be eaten if it still tastes bitter. Cooking does not destroy glycoalkaloids, so it is important to remove any green sections before cooking.
Light exposure can cause a potato's skin cells to produce chlorophyll, which causes the skin to turn green. Chlorophyll itself is harmless, but it can signal the presence of a toxin called solanine, which can be harmful to humans in large amounts.
Symptoms of solanine poisoning include nausea, vomiting, abdominal pain, diarrhoea, headache, and fever. These symptoms typically begin within a few hours of eating green potatoes, but may sometimes occur a full day or two after consumption.
