Eating green peel potatoes?

[citruscurtis]

Once it starts to sprout the chemical Solanine becomes more prevalent. I have no data on the size of the vs concentration of the chemical but for me I have to be very careful on the quanity I eat of nightshade plant foods in general as they upset my stomach. T Brazil nuts too, although they pack a more poisonous punch and I think 10 at one time could make you very sick.

Thank goodness they are hard to crack....my history is to leave for the adults and eat the filberts and almonds

 

[Skippy918]

Like raw potatoes or raw with green?

Raw with green. I assumed if you cook them, it’s fine. I’ve encountered potatoes with a greenish hue, but never got sick after eating them once cooked.

 

[LuvOrlando]

For years I ignored it but I saw a story in the news recently about a person who became very sick, no thanks

https://www.delish.com/food-news/a63952942/mashed-potatoes-solanine-poisoning/

 

[NotUrsula]

Potato leaves and stems are poisonous. The greenish tinge you are seeing is what potato farmers refer to as greening or "sunburn' -- the sun activates the poisonous compound in the plant that are normally not present in the tubers because they are not exposed to sunlight while growing. Tubers with sunburn grew too close to the soil's surface and were exposed to sunlight. Cooking does NOT deactivate those poisonous compounds, and boiling green potatoes causes the solanine to leach into the water they are boiled in, so that the rest of the potatoes in the pot may absorb it along with the water.

As long as you fully cut away the green parts *before cooking*, the rest of the potato is safe to eat, unless for some reason you make a habit of buying sunburned potatoes and constantly get small exposures to solanine. If you select potatoes individually, just don't buy any that are sunburned. If they turn up in a bag, pare them carefully to get rid of as much greened area as possible, but you can eat the rest. If you have green buds on a potato that is otherwise not sunburned, use the tip of your peeler to gouge out down about 1/2" below the sprout before cooking the potato. (That's what that little curved spoonlike tip on the peeler is for.)

 

[citruscurtis]

If you have green buds on a potato that is otherwise not sunburned, use the tip of your peeler to gouge out down about 1/2" below the sprout before cooking the potato. (That's what that little curved spoonlike tip on the peeler is for.)

Okay that culinary mystery is solved.... which means that the issue has been around for a long time.... typically I always thought it was to dig out the skin for mashed potatoes.. alas I am lazy just pare it away with knife

 

[disneydreamer1980]

I remember my grandmom telling me never to eat green potatoes they’d make you sick, years ago when we were peeling them together before thanksgiving and I’ve always thrown them away ever since.