When you store large quantities of potatoes at home, in a sack or crate, and see that some of them have begun to green, you start wondering if this is normal and if you do not throw them away.
Some people directly throw green potatoes, others cut the green portions of the potatoes and use the rest.
In fact, green potatoes are much more than unpleasant - they can be dangerous. Green color and bitter taste in potatoes indicate the presence of toxins in the vegetables.
Why do potatoes greener?
Potting of potatoes is a biological process. When exposed to light, they begin to produce chlorophyll - the green pigment that gives color to many of the vegetables.
This is why potatoes with a thin crust change their color from yellow to green. This process is also possible in darker potatoes, but it may remain unnoticed due to the dark pigments on the potato peel. You can find out if a potato with a dark peel is green, if you peel it and green is inside.
Green potatoes can be toxic
Exposure to light changes the color of the potatoes to green and, as a result, compounds that protect against insects, bacteria, fungi and others are created.
Unfortunately, these compounds are sometimes toxic to human beings.
Solanin, the major toxin produced in potatoes, destroys cell membranes and may have a bad effect on intestinal permeability.
Small amounts of solanine are contained in the peel and the potato core, and larger quantities are contained in the plant itself. Still, left in sunlight for longer, potatoes begin to produce large quantities of the harmful substance.
In what quantities is the solanine dangerous?
It's hard to accurately calculate the amount of solanum that may be detrimental to your health. It all depends on the human organism and the weight of the individual.
But keep in mind that if a child consumes potato that contains a large amount of solanum, it may be a cause of poor health, nausea, and vomiting.