Can cooked green potatoes be eaten?

To be on the safe side, don’t eat it.

Some green potatoes do not turn green because they have gone bad or have undergone an oxidation reaction, but are a natural physiological phenomenon of potatoes. If the potatoes are only slightly green, you can peel off all the green skin and make them slightly darker before eating.

However, sometimes you can’t confirm the reason for the blue skin of the potatoes you buy, so don’t buy them.

The discolored potatoes are caused by high solanine content. The reason is that they are not ripe when they are obtained, or they are exposed to the sun during storage, causing solanine to turn yellow.

The content of solanine in every 100 grams of potatoes reaches 500mg. Taking a lot of it can cause acute poisoning. Therefore, green potatoes cannot be eaten. Solanine can destroy human blood cells, has significant irritation to mucous membranes, and has a numbing effect on the central nervous system.

Potatoes contain a toxin called solanine, which will not have any adverse effects on the human body under normal circumstances. However, if stored improperly, the solanine content in potatoes will greatly increase, and body intake may cause food poisoning. For example: the bud eye and part of the seedling of sprouted potatoes. In order to prevent potatoes from rotting, some people expose them to the sun. Some potatoes are exposed to the air for too long and the skin turns green, which increases the solanine content.

The toxic effect of solanine is specifically reflected in its strong stimulating effect on the mucous membrane of the digestive tract, and its numbing effect on the respiratory center. It may cause cerebral edema and hematoma, and it can also dissolve blood cells. When solanine is poisoned, nausea, vomiting, abdominal pain, diarrhea, etc. may occur in mild cases; in severe cases, shock, elevated body temperature, convulsions, coma, and difficulty breathing may occur, and even heart failure or respiratory numbness may occur. Death.