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Green potatoes are caused by exposure to sunlight, which creates chlorophyll pigments and toxins such as solanine and chaconine. The toxicity level depends on the degree of color change, and while occasional consumption is not dangerous, regular consumption can cause toxins to build up. It’s important to cut off green parts and store potatoes away from light sources.
Green potatoes are ordinary potatoes that have been exposed to sunlight and consequently have undergone a chemical process to protect them from animals. Chlorophyll pigments are created with exposure to light and its associated energy. Toxins known as solanine and chaconine are also generated, which deter animals because the potato will taste bitter. These are also dangerous toxins that affect cell structure and the production of acetylcholinesterase nerve transmitter. The result is often hallucinations and seizures if the alkaloid toxins are ingested in large enough quantities.
How poisonous green potatoes are directly related to how toxic they have become, because color change and alkaloid accumulation occur at the same rate. About 15% of potato crops in the United States are discarded due to potatoes turning green. A 2005 study by Washington State University researchers found that the rate of potatoes turning green was faster than the buildup of poison. The peel of White Rose, Yukon Gold, Dark Red Norland and Russet Norkotah roses had the highest content of toxic compounds, but the levels weren’t high enough in the flesh to be dangerous.
Each type of potato turns green with exposure to light, albeit at different rates. A rating scale was also developed to calculate the degree of change over a six-day period. The bottom line was that green potatoes don’t always have to be discarded, but it is still important to cut off the green parts if possible. Low levels of solanine and other potato alkaloids aren’t immediately dangerous, but there may be toxic effects. These alkaloids also remain in the body for over a day, so eating green potatoes regularly can cause the toxins to build up progressively.
Occasional consumption of green potatoes is not dangerous. When the potatoes are harvested, they are dug up covered in the ground so they don’t turn green. Rain can erode the soil surface and expose potatoes, so potato crops can be threatened following a major storm. Sunlight isn’t the only thing that can cause the change, and even fluorescent lights in a supermarket can trigger it, so green potatoes can be found on the market that didn’t necessarily arrive that way. It’s also a good idea to store potatoes away from any light sources even after they’ve been brought home.
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