<p>Often, we come across potatoes with green-coloured patches. At times, they begin to sprout within a day or two of purchasing them. This makes us wonder whether or not they are safe to consume.<br /><br /></p>.<p>Potatoes contain alkaloids called solanine and chaconine, usually in minute quantities. However, when the potato is exposed to light, it signals the production of these glycoalkaloids causing a green patch. Why does this happen? <br /><br />Green patches or sprouts on potatoes are indicators of a growing shoot and the presence of chlorophyll. This results in the increased production of solanine and chaconine, which are a natural defence mechanism to prevent pest infestation. They act as a means of protection for the baby plant.<br /><br />The high levels of the alkaloids not only impart a bitter taste, but also tend to turn toxic when consumed in large quantities. When ingested beyond safe levels, they can cause digestive disturbances. Studies indicate that consuming 2 to 5 mg per kg of body weight can cause symptoms.<br /><br />While it is logical to cut the green parts out and use the rest of the potato, it is however difficult to gauge the level of alkaloid production. Hence, it is safer to discard the potatoes. However, if you wish to use the mildly discoloured ones, make sure to cut deeply around the green patches to get rid of the bitter part.<br /><br />It is also found that these alkaloids break down at high temperatures. Hence, deep frying them in temperatures greater than 180°C renders it safe for consumption. The same is not true for steaming or boiling.<br /><br />It is best to store potatoes away from light. Keep them in a dark corner in the kitchen or keep them wrapped. Also make sure you buy healthy-looking and firm potatoes, while steering clear of soft, damaged or diseased <br />produce.</p>
<p>Often, we come across potatoes with green-coloured patches. At times, they begin to sprout within a day or two of purchasing them. This makes us wonder whether or not they are safe to consume.<br /><br /></p>.<p>Potatoes contain alkaloids called solanine and chaconine, usually in minute quantities. However, when the potato is exposed to light, it signals the production of these glycoalkaloids causing a green patch. Why does this happen? <br /><br />Green patches or sprouts on potatoes are indicators of a growing shoot and the presence of chlorophyll. This results in the increased production of solanine and chaconine, which are a natural defence mechanism to prevent pest infestation. They act as a means of protection for the baby plant.<br /><br />The high levels of the alkaloids not only impart a bitter taste, but also tend to turn toxic when consumed in large quantities. When ingested beyond safe levels, they can cause digestive disturbances. Studies indicate that consuming 2 to 5 mg per kg of body weight can cause symptoms.<br /><br />While it is logical to cut the green parts out and use the rest of the potato, it is however difficult to gauge the level of alkaloid production. Hence, it is safer to discard the potatoes. However, if you wish to use the mildly discoloured ones, make sure to cut deeply around the green patches to get rid of the bitter part.<br /><br />It is also found that these alkaloids break down at high temperatures. Hence, deep frying them in temperatures greater than 180°C renders it safe for consumption. The same is not true for steaming or boiling.<br /><br />It is best to store potatoes away from light. Keep them in a dark corner in the kitchen or keep them wrapped. Also make sure you buy healthy-looking and firm potatoes, while steering clear of soft, damaged or diseased <br />produce.</p>
