A, can not eat, eat the sprouted green potatoes, will cause poisoning. Longanin is a toxic substance, once the potato sprouting, greening and so on, the content of longanin will increase, especially concentrated distribution in the buds, bud eyes, skin and rotten place. Longanin on the gastrointestinal mucosa has a strong irritation, the respiratory center has a paralytic effect, the blood cells have hemolytic effect, and can cause cerebral edema congestion and other diseases.

Two, the main manifestations of human poisoning is that the beginning of the pharynx, oral mucosa tingling, epigastric discomfort, nausea, vomiting, diarrhea, abdominal pain and other symptoms of gastroenteritis, the serious cases can occur dehydration, decreased blood pressure, pupil dilatation, convulsions, respiratory distress and other symptoms, and even death due to heart failure respiratory center paralysis.

1. The green color of potatoes is the coloring of chlorophyll, which in itself is not toxic, but it reflects the elevated amount of lycopene in potatoes. Lycopene is a toxic substance; 0.2 - 0.5 grams of lycopene is enough to kill an adult. That's the real reason why greening potatoes are toxic.?

2. Raw potatoes are best stored in a cool, ventilated place, not exposed to the sun, potatoes by sunlight, chlorophyll increase, so that the skin becomes green, at the same time, the lobotoxin also increased. For the sake of your health, please do not buy and eat sprouted potatoes, green skinned potatoes.

3. Lobelin is not easily soluble in water, acetic acid is very easy to decompose, high heat cooking through the change can destroy its toxicity, you are consuming, in addition to digging out the eye of the buds, peeling off the green skin in addition to high-temperature heating.