That green tint on your potato could be a warning—read this before cooking

When it comes to kitchen staples, potatoes are almost always on the list. But what if your potato has turned slightly green? Is it still safe to eat? Here's what food science says.

The green colour that sometimes appears on the skin of potatoes is due to exposure to sunlight, either during cultivation or storage. This triggers the production of chlorophyll – the same pigment that makes plants green. While chlorophyll itself is harmless, its presence often signals a rise in solanine, a naturally occurring compound that can be toxic in large amounts.

What happens if you eat green potatoes
Potatoes with high levels of solanine can cause symptoms like nausea, vomiting, stomach pain, and diarrhea. In more serious cases, it may even affect the nervous system.

Solanine builds up in the green parts of the potato and around the “eyes” or sprouts. If only small patches are affected, you can still use the potato – after peeling and cutting out all green areas and sprouts carefully. But if the green has spread throughout, it’s best to throw it away.

Watch out for bitterness
If the potato tastes bitter after cooking, don’t eat it. Bitterness usually means there’s still too much solanine present.

Right storage
To avoid greening, store your potatoes in a cool, dry, and dark place. Light, especially sunlight, speeds up the formation of chlorophyll and solanine.

Tip for safe cooking
Stay alert when prepping potatoes. Remove any sprouts and green patches with care. And if you’re ever unsure, it’s better to toss it than take a chance.