Green is just what we want to see on leafy vegetables.  But when it comes to potatoes, let’s just say it’s not a color they wear well.

Green potatoes or potatoes with green just below the skin contain a nerve toxin called solanine, which eaten in high enough concentrations, can cause headaches, diarrhea, cramps and in severe cases, coma and death.

Potatoes naturally produce small amounts of solanine to ward off disease, insects and other predators.  But the level of the toxin increases when the potato is exposed to light or extreme temperatures.   The green color is actually caused by chlorophyll, which is produced in the presence of solanine.

But don’t fret over this.  Simply peel any green portions of a potato deeply and remove

the eyes, which also contain solanine.  According to a study by the University of Nebraska, a 100-pound person would have to eat 16 ounces of the toxin to get sick.

Still, just to be safe, store your potatoes in a cool, dark place.   Peel away the green and eyes and don’t eat any potato that tastes bitter.  And enjoy your spuds.  Here’s a great way to eat them:  a flavorful and low-fat version of Garlic Mashed Potatoes.