Causes of Green Potatoes

Potatoes are one of the most commonly consumed vegetables worldwide. They can be boiled, mashed, fried, or baked, making them a versatile and delicious ingredient in a variety of dishes. However, potatoes that have turned green can pose potential health risks if consumed. In this article, we will explore the causes of green potatoes and the associated risks.

One of the primary causes of green potatoes is exposure to light, whether natural or artificial. When potatoes are exposed to light, a process called phototropism occurs, causing them to increase their chlorophyll production. Chlorophyll is responsible for the green color in plants and is essential for photosynthesis. Thus, when potatoes are exposed to light, they produce more chlorophyll, resulting in the green pigmentation.

Furthermore, prolonged exposure to light triggers the synthesis of another compound called solanine. Solanine is a toxic glycoalkaloid that protects the potato from pests and diseases in its natural environment. However, when solanine builds up in potatoes, it can cause adverse effects on human health. Its toxicity affects the gastrointestinal system, leading to symptoms such as nausea, vomiting, diarrhea, and abdominal pain.

Additionally, green potatoes may contain elevated levels of another toxic compound called chaconine. Chaconine, similar to solanine, is a glycoalkaloid that is also found in potatoes and plays a protective role against predators. Consuming high concentrations of chaconine can lead to symptoms similar to solanine toxicity, including gastrointestinal distress.

It is important to note that not all green potatoes are toxic, as the concentration of solanine and chaconine varies depending on factors such as the exposure time to light, potato variety, and storage conditions. Nonetheless, it is recommended to avoid consuming green potatoes or peel off the green parts if they do turn green.

To prevent potatoes from turning green, proper storage is crucial. Potatoes should be stored in a cool, dark, and well-ventilated area to inhibit the synthesis of chlorophyll. Ideally, the storage temperature should be around 45-50 degrees Fahrenheit (7-10 degrees Celsius). Additionally, potatoes should be kept away from onions, a produce known to release ethylene gas, which accelerates sprouting and green discoloration in potatoes.

When purchasing potatoes, choose ones that are firm, smooth, and free from any signs of greenness. If any potatoes in a bag or container have turned green, it is best to discard them or cut away the green parts before use. Remember, it is always better to be safe than sorry when it comes to food safety.

In conclusion, the primary cause of green potatoes is exposure to light, which prompts the production of chlorophyll and toxic compounds such as solanine and chaconine. These toxins can have adverse effects on human health, causing symptoms like nausea, vomiting, and abdominal pain. To prevent the production of these compounds, potatoes should be stored in a cool, dark place and should be discarded if they turn green. By understanding these causes, we can ensure the safe consumption of potatoes and protect ourselves from potential health risks.