Should You Be Scared of Eating Green Potatoes?

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Should You Be Scared of Eating Green Potatoes?
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Remember: When in doubt, toss ’em out.

, and tobacco. It also includes a variety of poisonous plants, including henbane , belladonna, datura, and mandrake. Like many plants, nightshades also generate defensive compounds to discourage predators, including nicotine , capsaicin , and some medically useful tropane alkaloids, including the anticholinergic drugs atropine, hyoscyamine, and scopolamine.

The main defensive agents in potatoes—the glycoalkaloids solanine and chaconine—aren’t usually quite as potent as those of their cousins in, say, datura and belladonna . In fact, young potato tubers contain little of these two chemicals, which are found in the highest concentration in its shoots and leaves, which should never be eaten.Green potatoes=Not so good?

Surely you’ve seen a bag of new potatoes at a grocery store that doesn’t look all that “new.” Perhaps they’ve started developing eyes and a greenish cast to their skin. When I was younger and more naive, I assumed that, like green tomatoes and bananas, green potatoes had simply been harvested too early, and that they would eventually ripen like a fruit.

Not so! The greenish tint is actually a sign that the potatoes have been exposed to too much light—the green is our good friend chlorophyll, which is nontoxic and potentially beneficial for human health. But that friendly greenness signals the arrival of solanine and chaconine, which tend to develop in conjunction with chlorophyll if the potato is exposed to environmental stress, including improper storage conditions or injury.

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