The green part of the potato can be eaten, but if the potato is very green and deep inside, it is best not to eat it.

Longanin is also known as glycoside alkaloids, large amounts of use will lead to poisoning, potatoes in longanin in the flower of the highest content, followed by the stem and leaves, and then tubers in the same, mainly concentrated in the skin, but the content is relatively low. Lobelin in the sun green or sprouting potato skin in the most content.

So potatoes with very little sprouting can still be eaten if you thoroughly dig out the buds and the area around the eye of the sprout and remove the green part. If the potatoes have a large green area and many sprouted parts, they should be thrown away. Cut the potatoes after the best in the water for a while, when cooking pour some vinegar, can avoid poisoning.

The method of selecting potatoes

1, look at the skin. See whether the skin is smooth, smooth skin, indicating that the potato is very fresh.

2, look at the sprout root. Potatoes after storage, the surface will grow some shoots, this is a normal phenomenon, but it is best to pick the bud root shallow potatoes. Shallow bud root, indicating that the storage environment is good, short storage time.

3, smell flavor. Fresh potatoes have a clear flavor and earthy taste. If there is a moldy smell, indicating that the storage environment is too humid, or storage time is very long, the potato is not fresh.

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