We all know how healthy potatoes are. In fact, they’re the most popular even among frozen food suppliers.
From the anti-aging dark flavonoids of red potatoes to the vitamin- and mineral-rich white varieties, potatoes are bliss to your daily diet. But did you know that improper storage and preparation of potatoes could be bad for you? One effect — the greening of potato — is something you should avoid. Here’s why.
What Makes Potatoes Green?
Your good old tubers are better stored in a cool dry place. Here, there is no exposure to light. Even if potatoes have already found their way from the farm to your kitchen, they’re still alive and well. The enzymes and cells inside continue their natural processes. But only in slowed down motion. The moment you expose the tuber to sunlight, cells in the skin undergo photosynthesis. This natural process, commonly occurring in the leaves and stems, produces chlorophyll. This gives plants their green color. But usually, this green pigment is not the only thing produced by plants when photosynthesis kicks in. In potatoes, for example, solanine is also produced. Solanine, a bitter alkaloid crystalline, is slightly toxic. This helps the plant ward off insects, animals and some diseases. Unfortunately for us, solanine doesn’t do anything good. In fact, ingesting it in higher doses could result in diarrhea, nausea, vomiting and headaches. In more severe cases, paralysis of the central nervous system sets in. This toxic chemical is also present in the leaves, stems and sprouts of the potato plant. And that is the main reason why we only eat the tuber. So, if you notice some sprouts emerging from a potato, make sure to remove it. Studies have shown that this part of the skin already contains higher amounts of solanine.
The Good News
The prospect of getting poisoned by a seemingly healthy staple food may scare you. But it takes a whole lot of unpeeled green potatoes — about 4.5 pounds — in one sitting to result in solanine poisoning. But who would want to eat an unattractive green potato in the first place? Still, when you see green patches on the potato skin, make sure to peel them off before cooking. This ensures that almost the entire toxic chemical is flushed out of the food. Or, better yet, buy frozen potatoes. Frozen food manufacturers practice the strictest standards in providing us the best frozen food products from the farm. Either way, potatoes should be your friendly food in the first place.
Mountain Harvest Frozen Foods Supplier 