The greening of potatoes is a natural process: under the influence of sunlight, tubers begin to produce chlorophyll, the green pigment that gives color to most plants.
Chlorophyll is present in many plant products that we consume daily, such as green vegetables.
However, in the case of potatoes, the situation is different. When the tubers start to turn green, it indicates the accumulation of solanine. This toxin is present in microdoses in any tubers, even those that are suitable for eating. Sunlight inevitably reaches potatoes during their digging, transportation, and storage.
The highest concentration of solanine is found in the skin and sprouts. After peeling, only 5-10% of the original amount remains in the tubers. Solanine suppresses digestive processes, negatively affects the central nervous system, promotes blood thickening, and plaque formation. When a small dose of solanine enters the body, there is an incubation period (up to 24 hours) during which a person may feel normal. Mild poisoning manifests with symptoms such as nausea, vomiting, abdominal pain, headache, dizziness, and even diarrhea.
Treatment for solanine poisoning is symptomatic. It is necessary to wash the stomach, take activated charcoal, and laxatives. It is also important that certain conditions are maintained in the room where the potatoes are stored—darkness from direct sunlight, lower temperature, and fresh air (+2...8 degrees, humidity 80-90%).
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