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Green potatoes contain solanine, a naturally occurring substance that is poisonous when consumed. Solanine is a type of glycoalkaloid toxin that is normally present in low levels in potatoes, but it increases when potatoes are damaged or exposed to sunlight. Solanine can cause vomiting, abdominal pain, diarrhea, headache, flushing, confusion and fever.
Just 16 ounces of fully green potato (about the size of an average large potato) can cause solanine poisoning to an individual weighing 100 pounds. Although potatoes are screened for solanine, improperly storing or exposing potatoes in warm temperature will trigger the production of this toxin.
Solanine poisoning symptoms include fever, headache, pain in the stomach or abdomen, diarrhea, body temperature lower than normal, vomiting, slow pulse and slow breathing. A person should seek immediate medical attention if they experience any of these symptoms after eating green potatoes.
It is important to note that not all green potatoes are poisonous. The levels of solanine vary depending on the potato variety and growing conditions. However, it is best to avoid eating green potatoes altogether.
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