{"id":14048,"date":"2022-07-03T20:26:06","date_gmt":"2022-07-03T12:26:06","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=14048"},"modified":"2023-05-17T20:38:16","modified_gmt":"2023-05-17T12:38:16","slug":"green-potatoes-are-they-safe-to-eat","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/","title":{"rendered":"Why Potatoes Turn Green?"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" src=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-1024x768.jpg\" alt=\"Green Potatoes: Are They Safe To Eat?\" class=\"wp-image-14049\" width=\"1024\" height=\"768\" srcset=\"https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-1024x768.jpg 1024w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-800x600.jpg 800w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-300x225.jpg 300w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-768x576.jpg 768w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920-1536x1152.jpg 1536w, https:\/\/thefooduntold.com\/wp-content\/uploads\/2022\/06\/potatoes-g5d7920458_1920.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Ever experienced reaching into a sack of potatoes only to find them turning green? Undesirable right? Sure, you can definitely peel off the green parts, but the question is: are they safe to eat? There is no better way to answer this question than exploring how the discoloration happens.<\/p>\n\n\n\n<p>So let&#8217;s dive right in.<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_71 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-676764b52112d\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-676764b52112d\"  aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/#HOW_POTATOES_TURN_GREEN\" title=\"HOW POTATOES TURN GREEN\">HOW POTATOES TURN GREEN<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/#WHAT_IS_SOLANINE\" title=\"WHAT IS SOLANINE?\">WHAT IS SOLANINE?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/#ARE_GREEN_POTATOES_SAFE_TO_EAT\" title=\"ARE GREEN POTATOES SAFE TO EAT?\">ARE GREEN POTATOES SAFE TO EAT?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/#CAN_SOLANINE_AND_OTHER_GLYCOALKALOIDS_BE_REMOVED\" title=\"CAN SOLANINE AND OTHER GLYCOALKALOIDS BE REMOVED?\">CAN SOLANINE AND OTHER GLYCOALKALOIDS BE REMOVED?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/thefooduntold.com\/food-safety-guides\/green-potatoes-are-they-safe-to-eat\/#HOW_TO_PREVENT_SOLANINE_FORMATION\" title=\"HOW TO PREVENT SOLANINE FORMATION?\">HOW TO PREVENT SOLANINE FORMATION?<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"HOW_POTATOES_TURN_GREEN\"><\/span><strong>HOW POTATOES TURN GREEN <\/strong> <span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>When storing potatoes, you would want them in a cool, dry place. A steady temperature of 45\u00b0F (7\u00b0C) to 55\u00b0F (13\u00b0C) will keep them in good quality for several months. With exposed to sunlight, several undesirable changes may happen. These changes include accelerated decomposition and sprouting. In a warm and bright place, potatoes would prepare to sprout as they see an opportunity to grow. When this happens, they would start to produce chlorophyll. <gwmw style=\"display:none;\"><\/gwmw><\/p>\n\n\n\n<p>As we learned back in school, chlorophyll in plants is the compound responsible for absorbing light, sunlight specifically. Using photosynthesis, the energy absorbed is converted into carbon dioxide and water into glucose. Chlorophyll is also the green compound responsible for the green color of many fruits and vegetables, including potatoes stored while exposed to light. The change in color affects the peel and some of the flesh over time. Sure, chlorophyll is a harmless compound. But its levels in potatoes also indicate the levels of solanine that has formed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"WHAT_IS_SOLANINE\"><\/span><strong>WHAT IS SOLANINE?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Solanine is a glycoalkaloid poison naturally found in potatoes. It is found at moderate levels in the peels and sprouts, and leaves. However, potatoes increase the manufacture of solanine and other glycoalkaloids as a defense mechanism when exposed to sunlight. Other factors that increase glycoalkaloid production include improper storage conditions, improper food processing, and mechanical damage. <gwmw style=\"display:none;\"><\/gwmw><gwmw style=\"display:none;\"><\/gwmw><\/p>\n\n\n\n<p>Solanine serves as a natural chemical defense. The synthesis of solanine and other glycoalkaloids increases when pests and other stressors are present. The increased level of solanine makes potatoes bitter. Normally, one would refrain from eating bitter potatoes. Or just remove the green part.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"ARE_GREEN_POTATOES_SAFE_TO_EAT\"><\/span><strong>ARE GREEN POTATOES SAFE TO EAT?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Cutting out the green portion of a potato is fine. However, if the potato is extensively green and bitter, it is best to not consume it. <\/p>\n\n\n\n<p>As earlier mentioned, green potatoes indicate the levels of solanine and other glycoalkaloids that have formed. Solanine is a neurotoxin. So one may fall ill after consuming of green potatoes. But toxicity levels vary. According to <a href=\"http:\/\/ianr.unl.edu\/\">Institute of Agriculture and Natural Resources<\/a> of the University of Nebraska, for a 200-pound man, the toxic level is roughly one hundredth of an ounce. To attain this level, a 200-lb person would need to consume almost 20 lbs of regular potatoes each day. Young people and individuals with weak immunity are more vulnerable to solanine poisoning.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>You might also like: &nbsp;<a href=\"https:\/\/thefooduntold.com\/blog\/featured\/why-soaking-potatoes-in-water-is-important\/\">Why Soaking Potatoes In Water Is Important<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>Symptoms of solanine poisoning may include gastrointestinal and neurological discomforts. These include nausea, diarrhea, headache, vomiting, dizziness, joint inflammation and stomach cramps.There have been reported severe cases in which the patient experience symptoms like jaundice, hypothermia, hallucination, fever, paralysis, and even death.<\/p>\n\n\n\n<p>The good news here is that solanine poisoning is very rare.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"CAN_SOLANINE_AND_OTHER_GLYCOALKALOIDS_BE_REMOVED\"><\/span><strong>CAN SOLANINE AND OTHER GLYCOALKALOIDS BE REMOVED?<\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Potatoes in their early part of turning green are the best candidates for toxic compounds removal since the green parts can easily be cut out. If the potato taste bitter, it is best to discard them.<\/p>\n\n\n\n<p>In general, cooking methods such as frying and baking does not decrease the levels of glycoakaloids significantly.  Hence, they do not make green potatoes safer to eat.  However, peeling the potato helps remove about 30% of the toxic compounds. But this does not automatically makes it safe to consume as the flesh still contain solanine.<\/p>\n\n\n\n<p>But here is a <a href=\"https:\/\/patents.google.com\/patent\/KR20010037020A\/en\" target=\"_blank\" rel=\"noreferrer noopener\">Korean patent<\/a> that describes how to eliminate solanine from potatoes effectively. The process involves immersing potatoes in vinegar (0.3 to 1.0 vol% acetic acid) at a temperature of 86<strong>\u00b0<\/strong>F (30\u00b0C) to 140\u00b0F (60\u00b0C) and then frying the potatoes.<\/p>\n\n\n\n<p>So what exactly happens?<\/p>\n\n\n\n<p>When solanine in the potato interacts with acetic acid in aqueous solution, solanine bonds to H<sup>+<\/sup>, acetic acid is in a CH&nbsp;<sub>3<\/sub>&nbsp;COO&nbsp;<sup>\u2212<\/sup>&nbsp;state. At this point, acetic is deprived of protons (H<sup>+<\/sup>) and is in an ionic state. Since solanine bonds with H<sup>+<\/sup>, it becomes soluble in water and is easily released from the potato.  <\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"HOW_TO_PREVENT_SOLANINE_FORMATION\"><\/span><strong>HOW TO PREVENT SOLANINE FORMATION?<\/strong><gwmw style=\"display:none;\"><span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>The green color of potatoes itself is not harmful. But it is an indication of glycoalkaloids formation, particularly solanine. To prevent this, proper storage of potatoes is key. When storing potatoes, make sure light, temperature, and other considerations are in check.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>You might also like: <a href=\"https:\/\/thefooduntold.com\/blog\/food-science\/french-fries-and-the-science-behind\/\" target=\"_blank\" rel=\"noreferrer noopener\">French Fries And The Science Behind<\/a><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p>As earlier mentioned, a cool, dark place wherein there is a steady temperature of 45\u00b0F (7\u00b0C) to 55\u00b0F (13\u00b0C) is ideal. A place where there is exposure to light and warm temperature encourages chlorophyll to form. A place too cold either is not a good place to store potatoes. In fact, <a href=\"https:\/\/pubs.acs.org\/doi\/abs\/10.1021\/jf9800514\" target=\"_blank\" rel=\"noreferrer noopener\">studies<\/a> have shown that refrigerator temperatures allowed increased solanine levels in potatoes.<\/p>\n\n\n\n<p><gwmw style=\"display:none;\"><\/p>\n\n\n\n<p><gwmw style=\"display:none;\"><\/p>\n\n\n\n<p><gwmw style=\"display:none;\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/gwmw><\/gwmw><gwmw style=\"display:none;\"><gwmw style=\"display:none;\"><\/h2>\n","protected":false},"excerpt":{"rendered":"<p>Green potatoes indicate the levels of solanine and other glycoalkaloids that have formed.<\/p>\n","protected":false},"author":2,"featured_media":14049,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","footnotes":""},"categories":[675],"tags":[2786,2787],"class_list":["post-14048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-safety-guides","tag-green-potato","tag-potato"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Why Potatoes Turn Green? 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