Green on Potatoes – Stop Wasting Potatoes That Go Green
What To Do If You Find Green On Potatoes
Have you ever found potatoes going green and had to throw them away? This situation is not only disappointing but also contributes to food waste. Green on potatoes is caused by exposure to light, which triggers the production of chlorophyll and solanine in the potato. While these compounds are not harmful in small amounts, they can cause digestive issues and even toxicity in larger quantities.
What Does Green on Potatoes Mean?
So, why do potatoes turn green in the first place? Potatoes are typically grown underground and are not exposed to light until they are harvested. However, if they are stored improperly or exposed to light during transportation or at the grocery store, they can develop green patches. These patches may not only affect the taste and quality of the potato but may also indicate the presence of other harmful compounds.
This green colouration is the result of chlorophyll buildup, a pigment that plants use to absorb light for photosynthesis. While chlorophyll itself is harmless and commonly found in many vegetables we eat, its presence in potatoes indicates something more concerning.
Along with chlorophyll, exposure to light also leads to the formation of solanine, a toxic compound. Solanine is a natural defence mechanism for the potato plant, helping to deter pests and fungi. However, for us humans, consuming high levels of solanine can be harmful. It’s important to understand that while the green colour is a visible cue, the actual amount of solanine can vary, and not all green potatoes will have high levels of this toxin.
By understanding why potatoes turn green and the risks associated with solanine, we can make better decisions about which potatoes are safe to eat and how to store them properly. This knowledge not only helps in making healthier food choices but also plays a role in reducing food waste, as it enables us to prevent potatoes from turning green in the first place.
Identification of Green Potatoes
Identifying green potatoes is relatively easy. They have a greenish tint on the skin, which is caused by the production of chlorophyll. The green colour can be seen on the entire potato or just a portion of it. In addition to the green colour, green potatoes may also have a bitter taste and a slightly different texture than non-green potatoes.
Health Implications
Toxicity of Green Potatoes
Green potatoes contain a toxic substance called solanine which can cause symptoms such as nausea, vomiting, diarrhea, headache, and dizziness when consumed in large quantities. Solanine is a natural defense mechanism of the potato plant against insects, diseases, and predators.
The amount of solanine in green potatoes varies depending on the degree of greening, the size of the potato, and the length of time it has been exposed to light. As a general rule, the greener the potato, the higher the concentration of solanine. Therefore, it is important to avoid eating green potatoes or removing the green parts before cooking or consuming them.
Safe Consumption Guidelines
To minimise the risk of solanine poisoning, it is recommended to follow these safe consumption guidelines when handling and preparing potatoes:
- Store potatoes in a cool, dark, and dry place to prevent greening.
- Check potatoes for green spots or sprouts before using them.
- Discard any potatoes that are heavily green or have sprouts.
- Cut off any green parts or sprouts before cooking or eating potatoes.
- Peel potatoes to reduce the solanine content, but keep in mind that some nutrients and fibre may be lost in the process.
- Cooking potatoes can help reduce solanine but it isn’t destroyed completely in cooking unless at very high temperatures.
- Consumption of up to 5 g of green potato per kg body weight per day does not appear to cause acute illness.
- If the potato tastes bitter do no eat it
By following these guidelines, you can enjoy the nutritional benefits of potatoes without putting your health at risk. Remember to always practice food safety and consult a healthcare professional if you experience any symptoms of solanine poisoning.
Handling and Prevention
Storage Practices
When it comes to storing potatoes, it is important to keep them in a cool, dark, and dry place. This will help prevent the potatoes from turning green. Avoid storing potatoes in areas that receive direct sunlight or high temperatures, such as near windows or ovens.
It is also important to store potatoes away from other fruits and vegetables that produce ethylene gas, as this gas can cause potatoes to sprout and turn green. Some examples of produce that produce ethylene gas include apples, bananas, and tomatoes.
We recommend storing your root vegetables in a Veggie Saver bag. Unlike other fruit and veg, for root vegetables the bag should not be damp. Use a dry bag to store your potatoes and avoid storing with ethylene-producing fruits.
What To Do With Green Potatoes?
If your potatoes have turned green, composting is a sustainable option to consider. Rather than tossing them in the bin, green potatoes can contribute to nutrient-rich compost. For those who don’t have their own compost bin, the ShareWaste website is a community platform that connects people with compost bins to those with organic waste – an excellent way to ensure your green potatoes don’t go to landfill.
Green potatoes can be an opportunity to grow new potatoes. While it’s not advisable to eat heavily greened potatoes, they can be planted to sprout new plants. Simply cut the potato into chunks ensuring each piece has at least one or two eyes, or sprouts, and plant them in your garden or a deep pot. This way, you’re not only avoiding waste but also contributing to a cycle of growth that can provide you with fresh produce in the future. It’s a practical step towards sustainability, turning a potential waste problem into a green solution.
Frequently Asked Questions
Is it safe to consume potatoes with a greenish hue?
Potatoes with a greenish hue contain a toxin called solanine, which can cause nausea, vomiting, and diarrhea if consumed in large quantities. While small amounts of solanine are not harmful, it is best to avoid eating green potatoes altogether. If you do choose to eat them, make sure to cut away any green parts and discard them.
What are the health implications of ingesting green potatoes?
Ingesting green potatoes can cause mild to severe gastrointestinal symptoms such as nausea, vomiting, and diarrhea. In rare cases, it can also cause headaches, dizziness, and even hallucinations. It is important to avoid consuming green potatoes, especially if you are pregnant or have a compromised immune system.
What causes the greening of potatoes during storage?
Potatoes can turn green during storage if they are exposed to light. This can happen if they are stored in a brightly lit area or if they are not properly covered. Potatoes should be stored in a cool, dark place to prevent greening.
Are there any risks associated with eating green potatoes during pregnancy?
Pregnant women should avoid eating green potatoes due to the risk of solanine toxicity. Solanine can cause harm to the developing fetus. It is best to err on the side of caution and avoid green potatoes altogether.