Occasionally, one may discover a potato in their pantry sporting a greenish hue, prompting the age-old question: is it safe to consume? Should you simply remove the green part and enjoy the rest, or is it best to dispose of the entire potato? Letโs delve into what the experts have to say.
๐๐ซ๐๐๐ง ๐๐จ๐ญ๐๐ญ๐จ๐๐ฌ: ๐ ๐ซ๐ข๐๐ง๐ ๐จ๐ซ ๐ ๐จ๐?
The green tint seen in potatoes is attributed to chlorophyll, a harmless compound that develops when potatoes are exposed to light.
While chlorophyll itself poses no threat, the green areas may contain glycoalkaloids, including the toxin solanine, which can be harmful if ingested in large quantities. Amy Bragagnini, a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics, warns of potential gastrointestinal issues from consuming excessive solanine.
To err on the side of caution, experts recommend peeling the potato, discarding the green parts, and cooking it thoroughly to further reduce solanine levels.
Rui Huang, a Ph.D. student representing the Institute of Food Technologists, advises that if the green portion is minimal, peeling and trimming are adequate. However, for larger green areas, itโs safer to discard the potato altogether.
๐๐ซ๐๐๐ง ๐๐จ๐ญ๐๐ญ๐จ ๐๐ก๐ข๐ฉ๐ฌ: ๐ ๐๐ง๐๐๐ค ๐๐ข๐ฅ๐๐ฆ๐ฆ๐
When faced with green-tinged potato chips, the situation is similar. These chips likely contain glycoalkaloids due to light exposure, presenting a minor risk if consumed in moderation.
While a few greenish chips are generally safe to eat, experts recommend avoiding the green sections. Amy Bragagnini suggests seeking an alternative bag if a significant portion of the chips exhibit a green hue to minimize potential health risks.
