chaconine. These compounds help protect potato plants against pests, but high levels can be harmful to humans.
Consuming potatoes
containing excessive amounts of glycoalkaloids may cause symptoms such as nausea, vomiting, abdominal cramps, and diarrhea. Headaches may also occur.
Because the green color does not reliably indicate the exact level of these compounds, green potatoes deserve careful inspection rather than an automatic trip to the trash.
Can You Still Eat a Green Potato?
Sometimes, but it depends on the extent of the discoloration and the potato’s overall condition.
A Few
