Potatoes turn green when exposed to light because of chlorophyll production, which is harmless, but the greening process can signal an increase in solanine, a natural toxin that poses health risks.

Peeling green potatoes and removing any sprouts or discolored areas can significantly reduce solanine content, as the toxin is concentrated in the skin and just beneath it.

From mashed potatoes to crispy fries , the humble potato is a staple in kitchens worldwide, loved for its versatility and comfort-food appeal. However, a concern arises when you encounter a potato with a green hue—should you eat it?

Potatoes with green spots are more likely to contain elevated levels of the toxin solanine, which can cause digestive symptoms if consumed. However, they could be safe to eat when certain precautions are taken.…