Hi, welcome to GoY, the green colour on potatoes is chlorophyll, which is the chemical responsible for the green colour of all green plants, lettuce, cabbage etc, unfortunately in potato tubers, it also indicates an increase in glycoalkaloids, and solanine increases to dangerous levels, and eating a single unpeeled potato can result in a dangerous dose, so it is advisable not to eat green potatoes, Derek.

You can eat them if you cut out the green bits... I'm still alive ager eating green tatties but Derek is correct!

its poisonous don't!

I was once told that pregnant women should avoid eating part green potatoes as it can cause complications.

Wlb, chlorophyll is not poisonous, unless you eat massive amounts of it, it's the solanin which it encourages to multiply in the potato tuber that is poisonous, Derek.

They could give an upset stomach but as they tend not to taste very nice you are unlikely to eat enough to do serious harm to yourself.
If potatoes were discovered now instead of 500 years ago they wouldn't pass western food standards - certainly would pass US FDA regulations.

Agree Urbanite...

yea, GREEN POTATOES, aren't good to eat, that's what I meant don't need to have a large investigation about it, because its already been proven.

WLB Urbanite was pointing out that, if discovered now, potatoes would not be acceptable as a food at least in the USA. Personally I find all our discussions interesting.

i was speaking to derek,and i do agree with urbanite

Wlb, there has been no large investigation, you stated, and I quote, '' it's poisonous don't'', implying that chlorophyll is poisonous, I merely pointed out that it isn't, unless you eat masses of it, Derek.

Yeah - that should have been wouldn't pass USA FDA regs.
How much chlorophyll is too much? Seems like a good reason not to eat 'greens'.

Parts of the tatties we ate tonight were green... cut out and, I can promise you we'll be here in the morning.

Hi Urbanite, I don't think it would be possible to eat too much chlorophyll, because of the taste, it's only Solanum species, such as tomatoes and potatoes, that produce the solanine, although green tomatoes can be fried or sautéed, and then eaten, but they should never be eaten raw, Derek.

I was trying to get out of eating spinach!

:))) not a chance, Derek.