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May 12, 2008

About Green Potatoes



Sources:
Potato Poisoning - Green Tubers and Sprouts - Medline Plus,
of the National Institute of Health

About solanine - Wikipedia reference

Green Potatoes are Poisonous: True - Snopes Urban Legend
Reference Pages

Harold McGee on green potatoes

Green = vegetables = good, right?

Not when it comes to potatoes.

Here's an important piece of information that my mother
taught me years ago, but fewer and fewer people these days
seem to know about. Green in potatoes indicates the
presence of a rather harmful toxin. When you see patches of green in
your potatoes as you peel them, cut out the green parts
entirely and discard them.

What is the green? Actually it's chlorophyll. Not bad for
you at all. But the chlorophyll indicates that the potato has
been exposed to sunlight. And where the potato has been
exposed to light is where a natural toxin in the potato (solanine)
becomes concentrated at harmful levels. So, never store
your potatoes on the counter. Always keep them in a cool, completely
dark place.

According to the Wikipedia, deep-frying potatoes at a high
temperature (306°F) effectively lowers the level of toxins.
But boiling them (212°F) has no effect. Best to stay on
the safe side and just cut away the green parts. The NIH website
mentions that the potato sprouts can also have concentrated
solanine, so those too should never be eaten.

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