How to remove green spots and solanine safely?

Dealing with green potato flesh and solanine

Green discoloration on potatoes comes from chlorophyll developing when tubers are exposed to light. The green color itself is harmless, but it often indicates the presence of solanine, a natural toxin that can cause digestive upset if consumed in high amounts.

Safe handling steps:

• Cut away green areas generously until only normal-colored flesh remains.
• Discard potatoes with widespread greening or a bitter taste.
• Small green patches can be removed and the remainder cooked normally.

Prevention: Store potatoes in a dark, cool place and avoid prolonged light exposure. Keeping them covered or in a paper bag helps prevent greening.

When to discard: If greening is extensive, or if potatoes taste unusually bitter after trimming, it’s safer to throw them out. Proper storage and prompt use minimize the risk and ensure tubers remain safe and tasty.