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Green Potato isn't GOOD??

Greening potatoes is a completely a natural process. When potatoes expose to light it stimulates producing Chlorophyll. It seems green pigments. In this case yellow or brown potatoes turn in to green color. Chlorophyll do photosynthesis and produce carbon and oxygen from H2O and CO2 with sunlight.


      Greening is an indicator of producing some undesirable and harmful material called Solanine. It helps to protect potatoes from insects, bacteria but it's toxins to human. Normal potatoes cover has less solanine and it's plant has much high level of Solanine. Chlorophyll is a good indicator for solanine but it is not saying about exact measurement.

               Some high green colored potatoes can have less solanine too. The impact of solanine on human depends on tolerance and body size of the human.(Average 2mg/KG starts indicating symptoms).
           
          Low effects from them is vomiting, sweating headaches, etc: extreme effects are paralysis and convulsions.

Peeling potatoes can remove 30% of Solanine but 70% of Solanine is rest. Boiling or any cooking methods not remove Solanine. It very green or tastes bitter, they should be thrown away. Damaged potatoes easily expose to the light and converts to green. And also refrigerator temperature increased Solanine.


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~Be a Nature Lover~
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