Green Potatoes…..

Potatoes naturally contain a toxin(chemical) called glycoalkaloids (solanine and chaconine) which pose threat to human health and food safety.  Intake in low doses can lead to gastrointestinal symptoms such as vomiting, diarrhea, and abdominal pain. At higher doses, it can lead to acute poisoning and more severe symptoms like paralysis, cardiac failure, neurological disorders and even coma. Cooking cannot remove this toxin, so, it is suggested to remove the green portion and the sprouts entirely before cooking or discard them.


Improper storage like exposing them to sunlight or warm bright environment leads to the production of glycoalkaloids. To avoid high level of glycoalkaloids being produced, it is recommended to store potatoes in a dark, cool and dry place.

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