Why do potatoes turn green

In winter, many people will buy a lot of potatoes and store them at home. However, we will find that in spring, the potatoes will not only turn green, but also taste bitter and may cause food poisoning. In fact, this kind of potato has deteriorated to a certain extent and started to produce solanine. So why do potatoes turn green?

Potatoes turn green and cannot be eaten

Eat potatoes whose skin turns green

Many people eat potatoes even if the skin turns green, but green potatoes contain high levels of the toxin solanine. Be very careful when eating potatoes at this time. Not only do you need to peel them, but you also need to cut off more flesh and completely remove the green parts. If the green part of the potato skin is large or has sprouts, do not eat such potatoes, otherwise you may easily get food poisoning.

Potatoes contain some toxic alkalis, mainly solanine and chaetomium, but generally speaking, the toxic substances will be decomposed after being cooked at a high temperature of 170°C.

Potatoes contain solanine, the toxic component of which is solanine (C45H73O15N), also known as potato toxin. The solanine content in immature, purple-skinned potatoes or sprouted potatoes increases to 25-60 mg, or even as high as 430 mg. Therefore, eating large amounts of immature or sprouted potatoes can cause acute poisoning.

Potatoes, especially potatoes, contain a toxic substance called biota. If the human body ingests a large amount of biota, it will cause poisoning, nausea, diarrhea and other reactions. This toxic compound is usually concentrated in the potato skin, so be sure to peel it when eating, especially the skin that has turned green. In addition, sprouted potatoes are more toxic. When eating them, be sure to dig out the sprouts and roots, soak them in clean water, and use high heat when stewing.