When a potato turns green, it’s usually a sign that it has been exposed to light for too long. This exposure causes the potato to produce chlorophyll (which gives the green color) and solanine, a natural toxin that can be harmful if consumed in large amounts.
Can you just cut off the green part?
Doctors say that if the green area is small and shallow, you can cut off the green portion along with a thick layer around it and still use the rest of the potato. However, make sure the remaining part looks normal and doesn’t taste bitter.
When should you throw the potato away?
It’s safer to discard the potato completely if:
- The green color covers a large area
- The potato tastes bitter
- It has sprouts, wrinkles, or soft spots
- The flesh inside also appears green
Why is it risky?
Solanine toxicity can cause symptoms like nausea, vomiting, stomach pain, diarrhea, headache, and dizziness if consumed in higher amounts.
Simple rule:
If the green part is tiny, cut it off generously before cooking. But if the potato is mostly green, it’s better not to take the risk—just throw it away
