Why Do Potatoes Turn Green and Can We Still Eat Them?
Amaya Brooks You pull a potato from the pantry, ready to make dinner, and notice something unsettling: a patch of green skin, or maybe a greenish tint just beneath the surface.
Your first thought: Is this still safe to eat?
You're not alone. This is one of the most common kitchen questions—and the answer is more nuanced than a simple yes or no.
Let's break down exactly why potatoes turn green, what it means for your health, and how to handle them safely—without wasting food or taking unnecessary risks.
🌿 Why Do Potatoes Turn Green?
The green color itself comes from chlorophyll—the same pigment that makes leaves, grass, and broccoli green.
How It Happens:
Step | What Occurs |
|---|---|
Light exposure | Potatoes are tubers that grow underground. When exposed to light (sunlight, fluorescent bulbs, even bright kitchen lighting), they begin producing chlorophyll. |
Chlorophyll production | This is a natural plant response—chlorophyll helps plants photosynthesize. The potato isn't "rotting"; it's trying to grow. |
Green appearance | The skin turns green first, but the pigment can penetrate deeper into the flesh if exposure continues. |
💡 Key insight: Chlorophyll itself is harmless. It's tasteless, odorless, and non-toxic. The green color is just a visual signal—not the danger itself.
⚠️ The Real Concern: Solanine
While chlorophyll is safe, light exposure that triggers greening also stimulates the potato to produce solanine, a natural glycoalkaloid toxin.