Green Potatoes
Many people wrongfully assume that green potatoes are just young when in reality, those green spots only appear when they’re been sitting around for a while. Potatoes exposed to light and warm temperatures can be especially dangerous.
Here’s why! They produce a chemical called solanine that can lead to headaches, nausea, and neurological problems. The chemical itself doesn’t turn the potato green. This happens because, at the same time as solanine, the potatoes start producing chlorophyll. Convenient, right?
You don’t have to waste money by throwing out the whole batch. Simply cut the green off before cooking and you should be fine!
