Is it safe to eat green potatoes?

Dippypud

'pop' off the sprouting shoots...

cut off any green bits, they should be fine cooked as normal, if the green goes a long way in, chuck them.

The potato is related to the deadly nightshade plant, it has similar toxins in it's leaves, also these can collect in green 'bits' of the potato flesh.

Hope this helps.

Penelope_Penguin

mcafre wrote: »

Can you still eat potatoes even when they aer going green and have the little growing stems coming out of them?

As Jackie says, peel out the worst of the green and they'll be fine Next time store them in a cool dark place, and it's less likely to happen.

More ideas in this older thread.

McKneff

You can buy 'green veg' bags from the cheapie shops. Packet of 20 for £1. These bags are amazing.
I bought too many sprouts two days before christmas, put the surplus on Christmas day into one of these
bags and on New Years day i got them out and they were as fresh as the day they went in. I use them all
the time now and have saved a fortune.
Poundland, Poundstretchers, Wilkinsons, Yorkshire store, Home Bargains,

xrjtg

The green chemical in potatoes is chlorophyll, which is harmless, and generally produced after exposure to light. Light also encourages the formation of another chemical, solanine, which is toxic. Solanine causes no visible changes to the potato, so the green colour of the chlorophyll is a useful guide, but you an get high levels of solanine in potatoes that haven't greened, and potatoes can turn green without an accompanying increase in solanine levels.

EDIT: the linked thread covers all this, and in more detail. Wikipedia's quite good too.

pigpen

I eat them.. for the above reason.. and I keep new potatoes in the fridge.. and old ones live in a wicker hopper..

zippychick

i've merged this with the thread Penny linked to

smokeyblue89

Human and livestock deaths have been recorded as a result of the consumption of greened or damaged potatoes with very high glycoalkaloid levels. It should be noted that glycoalkaloids are not destroyed by cooking processes, even by frying in hot oil. Consequently potatoes with pronounced greening or with signs of damage should not be eaten.

I wish i knew that as three days ago i ate 2 fist size jacket potatoes slightly green - i thought okay. That night i couldn't sleep, up and down all night - Vomiting, Stomach cramps, Diarrhea,Burning sensation in throat region, Headaches , Dizziness, Hallucinations - three days later i still feel rough. I wont be eating them again!