PrintPotatoes with some green tinge - what do you do?
I have read lots of conflicting information about this - some say just cut out the greenish spot (and I don't mean full-on green, just a faint green tint at the surface of the skin), and some say throw away the whole potato because it's infected with a "deadly toxin." I know I've eaten scores of greenish potatoes in my life, and I don't think I've gotten sick from them once. But since reading the "deadly toxin" thing, I've been seeing green in even perfectly good potatoes...help!
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4 Comments:
Green potatoes contain an alkaloid called solenine. The tinge is a result of exposure to sunlight and development of chlorophyll. Yes, solenine is toxic to humans. No, you're not going to eat enough to hurt you. More information here.
If you're really worried about it, the solenine is only in the green portions. Just cut them out.
thepictsie at 5:58PM on 03/24/07
Food science expert Harold McGee ("On Food and Cooking") wrote about green potatoes in August, noting that recent research finds that green potatoes might not be as toxic as we thought. His conclusion: "So it looks as though the occasional green potato is fine, but it's still not a good idea to buy them by the bagful." (the whole piece is worth reading)
Marc at 1:54AM on 03/25/07
I never knew about any toxin. I knew they turned green from exposure to light. So when mine are a bit green, I just peel them a little more thoroughly, until all the green is gone. Voila. Normal potato.
megnut at 10:20AM on 03/25/07
Sometimes I come across a green potato chip. Now, those head straight to the trash bin.
annien at 7:37PM on 03/25/07