Green potatoes

Discussion in 'Gardening & Plant Propagation' started by doc623, Nov 14, 2004.

  1. doc623

    doc623 Well-Known Member

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    I have always heard that the green portion of a potato is poisonous.
    I am woundering if this is fact or fiction.
    If fact why?
    Anyone know?
     
  2. moonwolf

    moonwolf Well-Known Member

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    What I'm aware of is that Potato, like Tomato...the plants are from the Solanaciea (?) or nightshade family which are poisionous. You wouldn't want to eat the green portions of the plant growth. If I'm guessing correctly the green potato has the poisonous substance that is in the green plant portion and is converted to a safe eating substance when ripe.
    Interesting that green tomotoes aren't toxic??? Why is that? :confused:
     

  3. southerngurl

    southerngurl le person Supporter

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    It's solanine. It is toxic, but you have to eat quite a bit to have problems.
     
  4. Marcia in MT

    Marcia in MT Well-Known Member Supporter

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    You can cut off the green parts and eat the rest of the potato, but sometimes it's green all the way through and that's that.

    Solanine, contained in the green part of the tuber and the sprouts, causes very unpleasant feelings in hands, feet, and mouth. At least, that's what it did to me!
     
  5. Corky

    Corky Well-Known Member

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    for some reason that I am not really sure of yet, all my potatoes turned green this year. I checked with several people before useing them but all I did was be sure to peel them a little deeper. I could hear my Mother and Grandmother yelling at me from heaven though. :haha: We were poor folks and you don't waste anything. Potatoes are supposed to be peeled very thinly.
    I just made sure to get all the green off and we have had no problems at all.

    My problem was either too much rain or too much manure. Probably the manure but we will see what another year brings.
     
  6. anniew

    anniew keep it simple and honest Supporter

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    Potatoes turn green due to exposure to light. When growing,
    mound soil or mulch over the base of the plants so that the
    tubers (potatoes) are covered. Once harvested and dried, then
    store away from light. I use a bulb crate lined with newspaper
    to exclude the light during storage.
    Ann
     
  7. Pony

    Pony Well-Known Member Supporter

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    I've eaten green potatoes (before I knew any better!) and suffered no ill effects.

    I don't know if that is because I have a sturdy Midwestern Woman constitution, or, as southerngurrrrrrrrrl said, you'd have to eat an awful lot of them to become ill.
     
  8. culpeper

    culpeper Well-Known Member

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    Any potato with green on it is poisonous. Cutting off the green bits doesn't make any difference to the amount of toxin in the rest of the potato. Cooking does not 'kill' the toxin. There is always a lot of toxin in the 'eyes' and sprouts of potatoes - these should always be carefully dug out and discarded (or planted). A sprouting potato is just as poisonous as a green one.

    The best thing to do with green potatoes is to plant them - that way you get a whole new crop of safe-to-eat potatoes.

    The toxin, BTW, is accumulative in the body. One of the less attractive effects of solanine poisoning is death.

    Why take unnecessary risks with your health? Remember, too, that children are always more susceptible to poisoning than adults because of their immature systems.

    The thing is, that potatoes also contain a large number of other toxic substances such as lead, arsenic etc (all of which are necessary to humans in minute quantities, however). The amounts increase when potatoes are green, so you don't want solanine (very UNdesirable to the human body) added to the list!
     
  9. Bob in WI

    Bob in WI Well-Known Member

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    How can a potato, that has been dug and allowed to turn green, increase in toxicity from arsenic and lead? It is a physical impossibility. There is only so much mineral material in a potato, and turning it green will not change this composition.

    Please explain how this works.
     
  10. culpeper

    culpeper Well-Known Member

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    Some of the constituents of potato include:

    potassium, calcium, magnesium, phosphorus, sulphur, iron, copper, manganese, zinc, molybdenum, cobalt, nickel, chromium, fluorine, selenium, silicon, rubidium, aluminium, boron, bromine, mercury, arsenic, cadmium and lead

    For further information, contact your local government agricultural/agronomy research centre or the FDA or similar research organisation.
     
  11. kathrynlmv

    kathrynlmv Well-Known Member

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    THE GREEN PART OF POTATOES COMES FROM EXPOSURE TO LIGHT OR SUN AND IS FULL OF SOLANINE, WHICH IS POISONOUS AND HAS A RATHER NASTY TASTE...PROBABLY WON'T KILL YOU, BUT DIDN'T YOU EVER HAVE ONE OF THOSE NASTY GREEN FRIES FROM MCDONALD'S.? ..THE LAW REQUIRES GROCERY STORES TO KEEP THE OPEN PORTION OF POTATO BAGS FACING THE FLOOR, BECAUSE THEY WILL DEVELOP SOLANINE FROM BEING EXPOSED TO FLORESCENT LIGHT ALSO.