Green = vegetables = good, right?
Not when it comes to potatoes. Here's an important piece of information that few these days know about.
Green in potatoes indicates the presence of a rather harmful toxin. When you see patches of green in your potatoes as you peel them, cut out the green parts entirely and discard them.
What is the green? Actually it's chlorophyll. Not bad for you at all. But the chlorophyll indicates that the potato has been exposed to sunlight.
What is the green? Actually it's chlorophyll. Not bad for you at all. But the chlorophyll indicates that the potato has been exposed to sunlight.
And where the potato has been exposed to light is where a natural toxin in the potato (solanine) becomes concentrated at harmful levels. So, never store your potatoes on the counter. Always keep them in a cool, completely dark ple.
According to the Wikipedia, deep-frying potatoes at a high temperature (306°F) effectively lowers the level of toxins. But boiling them (212°F) has no effect. Best to stay on the safe side and just cut away the green parts. The NIH website mentions that the potato sprouts can also have concentrated solanine, so those too should never be eaten.
