Food Guide

Why Is My Potato Green Inside? Discover the Surprising Reason

When you cut open a potato, you expect to find a nice, clean, white interior.

If you’re instead met with a green shade, you’re likely not happy about it.

So what gives? Why is my potato green inside? There are a few reasons for this color change, and it’s important to know what they are.

1. Potato starts to turn green when it is exposed to sunlight.

Why is my potato green inside? Potato starts to turn green when it is exposed to sunlight.

The potato skin contains a photosynthetic pigment called chlorophyll.

This is the same pigment that makes leaves green.

As the potato is exposed to more sunlight, the amount of chlorophyll increases and the potato turns green.

The greening of potatoes is a natural process and it is not harmful to eat them.

In fact, the green color can be a sign that the potato is full of nutrients and antioxidants.

The best way to avoid the greening of potatoes is to store them in a cool, dark place.

Potatoes are rich in starch, which is a complex carbohydrate that is digested slowly and provides the body with a steady supply of energy.

2. Greening potatoes are not usually dangerous to eat.

You most likely won’t get sick from eating green potatoes, but you should still avoid doing so.

The green color is indicative of a toxin known as solanine, which is found in various plants in the nightshade family, such as potatoes, tomatoes, eggplant, and peppers.

Solanine is a glycoalkaloid poison that can cause headaches, nausea, diarrhea, abdominal pain, weakness, and confusion.

It can also cause skin irritation if you come into direct contact with it.

Greening potatoes are not usually dangerous to eat, but you may want to avoid them anyway, as they can taste bitter and have an unpleasant texture.

3. Green potatoes can be cooked like any other potato.

Green potatoes are safe to eat if they have died due to overwatering, and the green color will disappear once the potato is cooked.

If you want to store your potatoes for longer than a few days, it’s best to keep them in a paper bag or mesh bag that allows air to circulate around them.

This will help keep them from sprouting too quickly.

4. If the potato is soft and has begun to sprout, it should not be eaten.

Green potatoes should not be eaten.

The green color is caused by a buildup of toxins called solanine, which can make you sick.

Potatoes that have begun to sprout are also not safe to eat, as they contain high levels of solanine.

If you have a potato that is soft and has begun to sprout, it should not be eaten.

The soft texture and sprouting indicate that the potato is past its prime and is no longer safe to eat.

If you have a green potato that is still firm and has not begun to sprout, it may be safe to eat, but it is best to avoid eating green potatoes.

The color is a indication that the potato is not ripe and may have high levels of solanine.

5. To avoid green potatoes

Green potato skin is caused by a buildup of a chemical called solanine.

Solanine is a glycoalkaloid that is found in potatoes and other plants of the nightshade family.

It is toxic in large quantities and can cause a variety of symptoms, including diarrhea, nausea, vomiting, stomach pain, and headaches.

Potatoes that are infected with the bacteria or fungi that produce solanine may also turn green.

In addition, potatoes that are exposed to certain chemicals or fertilizers may also turn green.

The green color is caused by the formation of chlorophyll, which is a compound that is found in all plants and is responsible for giving them their green color.

There are several ways to avoid green potatoes.

The most important is to store them in a cool, dry place.

Potatoes should also be kept away from light, as this can also cause them to turn green.

It is also important to avoid potatoes that are cracked or have any signs of decay, as these can be a source of bacteria or fungi that can cause the potatoes to turn green.

In a nutshell

So, as you can see, it’s notTime to get creative.

I hope that you’ve found this information helpful and that you’ve learned something new about potatoes.

Now it’s time to put your knowledge to use and start cooking!.

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
Back to top button