Michigan State University Extension
Preserving Food Safely - 01600814


When harvested potatoes are exposed to light, the
surface of the potatoes may turn green as a result of
chlorophyll production. Greening is accompanied by the
formation of solanine, a bitter glycoalkaloid which is toxic
in high concentrations. Green-surfaced potatoes should be
peeled thicker than usual to reduce the solanine content to
a tolerable level. Never eat "potato eyes" or the skin of
potatoes which show surface greening.

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