Your potatoes are green because they have been exposed to light.
According to the University of Idaho Cooperative Extension Service, potato tubers, which are specialized stems, will naturally turn green when exposed to light. This green color is due to the presence of chlorophyll, a harmless compound found in all green plants.
Understanding Potato Greening
The Science Behind It
Potatoes turn green due to the production of chlorophyll. While chlorophyll itself is harmless, its presence often indicates the presence of solanine, a toxic alkaloid.
Key Factors Causing Greening:
- Light Exposure: The primary trigger for chlorophyll production.
- Storage Conditions: Improper storage can accelerate greening.
- Variety: Some potato varieties are more prone to greening than others.
Is it Safe to Eat Green Potatoes?
While the green color from chlorophyll is harmless, it suggests the presence of solanine, which can be toxic in large quantities.
- Small Green Patches: Potatoes with small green areas can be peeled deeply to remove the green parts.
- Extensive Greening: If a potato is extensively green, it is best to discard it to avoid potential health risks. Symptoms of solanine poisoning can include nausea, vomiting, and diarrhea.
Preventing Potato Greening
Here are some tips to prevent your potatoes from turning green:
- Store in a Dark Place: Keep potatoes in a cool, dark, and dry place.
- Use Opaque Containers: Store potatoes in paper bags or other opaque containers.
- Avoid Direct Sunlight: Ensure that potatoes are not exposed to direct sunlight.
- Proper Storage Temperature: Ideal storage temperatures are between 45-55°F (7-13°C).
