Crisco, the all-vegetable shortening used in cooking and baking, was introduced in 1911. At the time, the “vegetable” it was made from was cotton seeds.

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Are Green Potatoes Dangerous to Eat?

Green potatoes can be toxic and should not be eaten without removing all green parts. The green color itself comes from harmless chlorophyll, but its presence in potatoes indicates that the tubers have increased their production of a poisonous glycoalkaloid known as solanine. A neurotoxin, solanine