Sunday, May 31, 2009


Potatoes Could Become Toxic

Green = vegetables = good, right?
Not when it comes to potatoes.

Here's an important piece of information that not many of us 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. The chlorophyll indicates that the potato has been exposed to sunlight.
Where the potato has been exposed to light it 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.
To be on the on the safe side, just cut away any green parts on potatoes. The NIH website mentions that the potato sprouts can also have concentrated solanine, so those too should never be eaten.

Thanks Penny F.

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