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 protects potatoes and other plants in the family Solanaceae from herbivory and serves to preserve the sprouting spud from hungry animal mouths.
Potatoes produce chlorophyll and solanine when they are stored in a warm bright place, and the tubers detect that they might be in a suitable growing location and prepare to sprout. Chlorophyll production increases, which slowly tints the peel, and eventually some of the flesh, green, and solanine also accumulates. Solanine ingestion by humans can cause nausea and headaches and can lead to serious neurological problems and even death if enough is consumed. A recent study suggested that a 16-oz (450-gram) fully green potato can be enough to make a small adult ill, though solanine concentrations vary widely.
Cooking does not destroy the solanine toxin, so the green parts of potatoes should be removed entirely. Green potatoes should never be served to children, whose smaller bodies make them more susceptible to poisoning. To reduce the risks, potatoes should be stored in cool dark areas, and when in doubt, throw them out (or plant them in your garden).
