Green Spots On Potatoes? Know If You Should Eat Them Or Throw Them Away
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Potatoes develop green patches when they are exposed to sunlight or bright artificial light for a long time.
A green spot can be a sign that the potato may have increased levels of solanine, a naturally occurring toxic compound. (Image: Canva)
Potatoes are a kitchen staple, used in everything from curries and parathas to fries, snacks, and countless everyday dishes. But before cooking them, it is important to check their condition carefully. While rotten or insect-damaged parts should always be discarded, green patches on potatoes are another warning sign that should not be ignored.
A potato turning green is not just a simple colour change—it may indicate chemical changes happening inside the vegetable. Experts warn that consuming heavily green potatoes could be harmful to health. So, why do potatoes turn green? Are they safe to eat, and how can you prevent them? Here’s what you need to know.
Why Do Potatoes Turn Green?
Potatoes develop green patches when they are exposed to sunlight or bright artificial light for a long time. This exposure triggers the formation of chlorophyll, the pigment responsible for the green colour.
While chlorophyll itself is not harmful, it can be a sign that the potato may have increased levels of solanine, a naturally occurring toxic compound. High amounts of solanine can affect the nervous system and may cause health issues if consumed in excess.
Can You Eat Green Potatoes?
Not every green patch means you have to throw away the entire potato. If only a small area has turned green, you can carefully peel off the skin and remove the green portion completely before using the remaining part.
However, if the potato has become deeply green, tastes bitter, smells unusual, or has widespread discolouration, it is safer to discard it. Health authorities, including the US-based National Capital Poison Center, advise avoiding potatoes that show significant greening or unusual taste and smell.
Does Cooking Remove The Toxicity?
A common misconception is that cooking can make green potatoes safe. However, solanine is not destroyed by normal cooking temperatures, so boiling, frying, or baking may not remove the risk if toxin levels are high.
How To Prevent Potatoes From Turning Green
Follow these simple storage tips to keep potatoes fresh for longer:
- Store potatoes in a cool, dry, and dark place away from sunlight and bright lights.
- Use breathable bags or containers to allow proper air circulation.
- Avoid storing potatoes in the refrigerator, as cold temperatures can convert starch into sugar, affecting their taste and texture.
- Do not store potatoes with onions, as both release gases that can speed up spoilage.
With proper storage and regular checks, you can keep your potatoes fresh, safe, and ready to use for your favourite recipes.
Consuming green potatoes can be harmful due to the presence of solanine, a toxin that affects the nervous system. Solanine is not destroyed by normal cooking temperatures.
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