Why do potatoes turn green?
Potato greening is a natural process.
When potatoes are exposed to light, they begin to produce chlorophyll, a green pigment that gives many plants and algae their color. This causes light-skinned potatoes to change in color from yellow or light brown to green. This process also occurs in dark-skinned potatoes, although dark pigments may mask this—the potato is green under the skin. Potatoes with dark skins can be checked for greening by simply scratching a small portion of the skin.
Chlorophyll also allows plants to harvest energy from the sun through photosynthesis. Through this process, plants can produce carbohydrates and oxygen from sunlight, water and carbon dioxide.
Chlorophyll, which gives potatoes their green color, is completely harmless. In fact, it is present in many plant foods you eat every day. However, greening of potatoes may also signal the production of something less desirable and potentially dangerous—a toxic plant compound called solanine.
Let's summarize:
When potatoes are exposed to light, they produce chlorophyll, the pigment that makes potatoes green. Chlorophyll itself is completely harmless, but it can signal the presence of a toxin.
Application
Greened tubers are better preserved in the underground until spring, are less susceptible to spoilage, and have much better germination in the spring than ordinary ones. Even rats are less likely to touch potatoes that have turned green.
Despite the fact that such potatoes are poisonous, they have their own purpose. Gardeners specially lay it out in a thin layer in a warm and well-lit room so that it acquires a greenish color and good, thick sprouts appear .
Green potatoes are sprouted and used for planting
Some even take it out to the balcony or loggia during the day so that the tubers receive ultraviolet light, harden , and the process of photosynthesis begins. To make the process more uniform, the tubers, as they turn green, turn their “non-green” side towards the sun.
Thanks to these simple manipulations, the potato harvest can be obtained 15 - 20 days earlier than the usual ripening period, and the yield per bush will increase by an order of magnitude.
When buying food in a store, pay special attention to the color of potato tubers and the presence of sprouts on them. The green color and the presence of sprouts indicate that the process of photosynthesis has started , and the amount of solanine has increased several times.
And, on the contrary, when choosing potatoes for planting, give preference to green tubers with large and thick sprouts. It will bring you a harvest much earlier than regular potatoes.
Don't forget about hilling. It not only makes the soil loose and stimulates the growth of plant tubers, but also protects them from the process of photosynthesis. Hill up the lower part of the plant at least twice a season.
If you see green sprouts on potatoes, do not buy them for cooking.
People are increasingly trying to monitor their diet and check the quality of food. Is it possible to eat green potatoes? The root vegetable is very popular in Russia, Europe and the USA. It is used to make mashed potatoes, fried potatoes, chips, potato pancakes, and casseroles. It’s such a shame to throw green tubers into the trash bin. Maybe if you cut off a thick layer of peel and boil the potatoes thoroughly, there will be no negative consequences for the body? Read the article and you will find out everything.
Green Potatoes May Be Toxic
When exposure to light causes potatoes to produce chlorophyll, it can also stimulate the production of certain compounds that protect against damage from insects, bacteria, fungi or hungry animals.
Unfortunately, these compounds can be toxic to humans.
Solanine, the main toxin produced by potatoes, works by inhibiting an enzyme involved in breaking down certain neurotransmitters. It also works by damaging cell membranes and can negatively impact your intestinal permeability. Solanine is usually present in small quantities in the skin and pulp of potatoes, and in large quantities in some other parts of the potato plant. However, when exposed to sunlight or damaged, potatoes produce more of this toxin.
Chlorophyll is a good indicator of the presence of high levels of solanines in potatoes, but it is not a perfect indicator. Although the same conditions stimulate the formation of both solanines and chlorophyll, they are produced independently of each other. In fact, depending on the variety, one potato may turn green quickly but contain moderate levels of solanine, while another may turn green slowly but contain high levels of this toxin.
However, greening of potatoes is a sign that they may begin to produce more solanine.
Let's summarize:
When exposed to light, potatoes produce a toxin called solanine. It protects it from insects and bacteria, but is toxic to humans. Greening of potatoes is a good indicator of the presence of solanine.
Precautionary measures
The best method of prevention : grow potatoes in guaranteed safe conditions, without nitrates and other toxic substances. If you buy potatoes, pay attention to the appearance of the fruit and storage conditions. Don't buy the first new potatoes because there is a chance that they will be overloaded with nitrates.
Pay attention to the peel and integrity of the tubers . High-quality potatoes have a dense skin that is difficult to damage with a fingernail; they do not have black spots or signs of damage by insects.
It is not advisable to eat green potatoes , but it is possible after removing a thick layer of peel and prolonged heat treatment. You need to know moderation in everything: even in a healthy person, large portions of a high-quality product can provoke negative manifestations - constipation, allergies, exacerbation of type 2 and 3 diabetes.
Advice. Experts recommend, if possible, choosing medium-sized fruits, since large fruits contain salts and esters of nitric acid, which are toxic to humans, and small ones have not yet had time to grow and ripen.
How much solanine can be harmful?
It's difficult to say exactly what dose of solanine derived from eating potatoes will make you feel sick, as it would be unethical to test it on people. It also depends on the individual's tolerance and body size.
However, case reports of solanine poisoning and one human toxicology study may provide a good idea.
It appears that consumption of 2 mg/kg body weight is enough to cause symptoms, although 1.25 mg/kg may be enough to make some people feel unwell.
This means that eating 450 grams of potatoes that exceeded the acceptable level of 20 mg of solanine per 100 grams would be enough to make a 50 kg person feel unwell.
If potatoes accumulate very high amounts of solanine, or if the adult is of low body weight or is a child, consuming even less may be enough to make them feel unwell.
Distinctive signs of solanine poisoning are:
- nausea
- vomit
- diarrhea
- sweating
- headache
- abdominal pain
If these symptoms are mild, they should go away in about 24 hours.
In extreme cases, serious consequences have been reported, such as:
- paralysis
- convulsions
- breathing problems
- coma
- and even death
Let's summarize:
Potatoes, which contain very high levels of solanine, can cause nausea, vomiting and headaches. In extreme cases, paralysis, coma or even death can occur.
What to do in case of poisoning
- If the symptoms are severe, then the first thing you need to do is call an ambulance .
- Then we perform gastric lavage using a weak solution of potassium permanganate (potassium permanganate). For an adult, we prepare a three-liter jar of a weak pink solution (if necessary, add another jar).
- Artificially induce vomiting (adults only).
- After washing, give activated carbon. If necessary, we give a laxative.
- A visiting doctor can perform intravenous rehydration (saturation of the body with water) using a sterile solution of sodium chloride. This process helps with dehydration resulting from gastric lavage.
In case of any poisoning, be sure to consult a doctor
Can solanine be removed by peeling or boiling green potatoes?
The largest amount of solanine is found in potato skins. But can you eat green potatoes if you cut them? In fact, peeling green potatoes will help reduce levels significantly.
Researchers estimate that peeling potatoes removes at least 30% of their toxic plant compounds. However, this still leaves up to 70% of the compounds in the potato pulp. This means that peeled potatoes with very high concentrations of solanine may contain enough of this toxin to cause the above symptoms.
Is it possible to boil green potatoes and will this remove the toxin present in them? Unfortunately, boiling and other cooking methods, including baking, microwaving, or frying, do not significantly reduce solanine levels. Therefore, they will not make green potatoes safer to eat.
If the potato only has a few small green spots, you can cut them out. Since solanine is also produced in higher concentrations around potato eyes or sprouts, these should also be removed.
However, if the potatoes are very green or taste bitter (a sign of solanine), it is best to throw them away altogether.
Let's summarize:
Peeling green potatoes significantly reduces the level of solanine in them, but cooking does not reduce the level of this toxin. If the potatoes are very green or have a bitter taste, you may also want to throw them away.
Symptoms of intoxication and first aid
Solanine poisoning is possible when consuming large amounts of fried (baked, especially in their jacket) potatoes with green skins or raw potato juice.
A person may be bothered by the following symptoms:
- nausea, vomiting;
- intestinal colic;
- diarrhea;
- dilated pupils;
- migraine type headache;
- fever;
- convulsions;
- hallucinations;
- rapid heartbeat (then slowing down);
- sore throat.
The patient needs to rinse the stomach, give enterosorbent and astringent liquids (for example, a decoction of oak bark). If you have the last four symptoms above, call an ambulance without delay.
Although there are no documented cases of green potato poisoning, this does not mean that none have occurred. People often do not seek medical help and simply do not understand the reasons for their poor health. Many negative health effects do not appear immediately, but over time. If you doubt the safety of a product, discard it. You shouldn't risk a valuable resource to save money.
When you look into a bag of potatoes and find the potatoes turning green, you must be wondering whether to throw them away or not. Some people simply throw away the green potatoes, while others peel off the green areas and use them. However, green potatoes are more than just undesirable, as they can be dangerous. In fact, the sometimes green color and bitter taste of potatoes may indicate the presence of a toxin. Some people wonder if green potatoes can be eaten or if they are unhealthy, or if potatoes can be eaten if the green parts are removed from them and whether this will make them safe to eat. In this article, we'll look at everything you need to know about green potatoes and whether they pose a risk to your health.
How to prevent potatoes from turning green
Fortunately, reports of solanine poisoning are rare. However, the data may be underestimated due to the general nature of its symptoms. Potatoes that contain unacceptable levels of solanine usually don't make it to the grocery store. However, if potatoes are not properly processed, they can produce solanine after they are delivered to the supermarket or stored in your kitchen. Therefore, proper storage of potatoes is important to prevent higher levels of solanine from occurring.
Physical damage, exposure to light and high or low temperatures are the main factors that stimulate potatoes to produce more solanine.
Before purchasing potatoes, be sure to check them for damage or greening. At home, store it in a cool, dark place, such as a basement. To protect from light, it should be stored in an opaque bag or plastic bag.
Refrigerated storage is not ideal because it is too cold for the potatoes. Some studies have even observed increased levels of solanine due to storage at low temperatures, such as in the refrigerator. Moreover, the average kitchen or pantry is too warm for long-term storage.
If you don't have enough space to store potatoes, purchase only the quantity you plan to use. Store it in an opaque bag in the back of a closet or drawer where it will be better protected from light and heat.
Let's summarize:
Potatoes, which contain high levels of solanine, usually don't make it into the grocery store. However, it is important to store potatoes properly to prevent them from turning green after purchase.
Is it possible to plant green potatoes?
Green potatoes for planting are an ideal option for seed. She is “not afraid” of diseases and is more resistant to pests and microorganisms. Agronomists advise
- expose potato tubers to light after harvesting in the autumn;
- put green tubers for storage in the basement, placing them separately;
- in the spring, take them out a month before planting so that they germinate;
- plant potatoes in the traditional way.
In winter, in the basement, mice and rats avoid green potatoes without touching the poisonous tubers. Green potatoes produce thick, small sprouts that do not break off when planted. They grow well, germinating 2 weeks earlier than tubers that have not been exposed to the sun. Productivity is 20% higher than that of brown (yellow, red, purple) counterparts.
Potatoes, or our second bread, grows well in central Russia and produces excellent yields of large, starchy tubers. And if there is a green tuber among them, then transfer it to a box with planting material. You should not risk your health with a good harvest of potatoes that grew in the ground and did not “tan” in the sun.
Video
In this video you will learn more about what will happen if you eat green potatoes.
Any vegetables containing solanine, which is exceeded, should not be eaten. This product is especially forbidden to be given to children, the elderly, nursing mothers and pregnant women. If the immune system is weakened, then the body will also not be able to cope with even a small amount of this poison.
If you still decide to eat green potatoes, be sure to remove the peel. The thicker the layer, the less risk of poisoning. It is best to cook the root vegetable, because when cooked at 250 degrees, solanine breaks down, but is not neutralized. A significant amount will be reduced.
To protect your harvest, you need to store it properly. Well, green potatoes are great for seeds, but not for food.
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