Green and with holes: which potatoes should not be eaten
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Potatoes are one of the most popular products of both everyday and festive diets. However, it is not always safe to use.
To find out which potatoes you shouldn’t eat, we consulted Healthline and WebMD.
Are green potatoes harmful?
Greening of potatoes is a natural process. Produced under the influence of light chlorophyllwhich gives plants a green color.
This causes the potato to change color from yellow or light brown to green. If the peel has a dark color, it can mask the greening process.
Chlorophyll is completely harmless. It is present in many plant products that people eat all the time.
| Green potatoes. Photo: FotoHelin/Depositphotos |
However, the greening of potatoes can also signal the production of a toxic plant compound – solanine and related to him chaconin. They also occur under the influence of light, which stimulates the production of chlorophyll.
Solanine belongs to glycoalkaloids – toxins that protect the plant from insects, bacteria and fungi. It is usually present in low concentrations in the peel and in the potato fruit itself. However, damage and active exposure to sunlight stimulates the production of solanine.
Solanine and chlorophyll are produced independently of each other, albeit under the same conditions. However, the main signs of a high level of solanine are not only the green color, but also the bitterness that remains even after cooking.
Consuming large amounts of solanine can cause:
- diarrhea;
- vomiting;
- abdominal pain;
- sweating;
- headache;
- redness of the skin;
- fever
A toxic dose of solanine is considered to be 1 mg or more per kilogram of body weight. Children have a higher risk of negative consequences from its use.
According to the Missouri State Toxicology Center (USA), even after consuming enough solanine to develop adverse symptoms, most people do not require outpatient treatment. However, there are rare cases with complications and even death.
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| Green potatoes sprouted. Photo: Andreas Häuslbetz/Getty Images |
The highest level of solanine is found in the skin of potatoes. Its purification can reduce the content of solanine by 25-75%.
If you decide to eat potatoes with greens, you must:
- carefully clean it from the skin;
- cut green areas;
- get rid of eyes
However, it is worth remembering that even peeled and trimmed potatoes can still contain enough solanine to cause poisoning. If after cooking it has a bitter taste or causes a burning sensation, you should not eat it.
In order for potatoes not to increase the level of solanine, they must:
- be undamaged;
- store in a dark place;
- do not be exposed to high and low temperatures.
In no case should you store potatoes in the refrigerator or near the stove. The best options are a dark, cool closet or a basement.
Are sprouted potatoes safe?
When the potato germinates, the content of the already mentioned glycoalkaloids in it begins to increase. If you take an excessive amount of these compounds, unwanted symptoms may appear. This usually occurs a few hours to a day after consumption.
Smaller doses of glycoalkaloids in sprouted potatoes can lead to:
- vomiting;
- diarrhea;
- stomach pain
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| Sprouted potatoes. Photo: markoduca/Depositphotos |
Consumption of toxins in larger quantities causes:
- decrease in blood pressure;
- acceleration of the pulse;
- fever;
- headache;
- confusion of consciousness.
- in some cases – death.
Pregnant women should be especially wary of sprouted potatoes. Its use can increase the risk of congenital malformations of the child.
If you decide to eat sprouted potatoes, you must carefully cut off all sprouts, eyes, skin and green parts of the fruit. However, this does not provide an absolute guarantee of safety.
Read also: Which foods are good for heart health, and which foods should be avoided
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