Delicious potatoes in summer are rich in nutrients such as vitamin C, potassium, phosphorus, and iron.

Since potatoes are used as a versatile ingredient in various dishes, when preparing potatoes

There are times when I particularly notice that the outside has turned green.

I'm worried about whether it's okay to eat potatoes in this situation. Is it alright?

Potatoes usually turn green when exposed to sunlight for a long period because chlorophyll synthesis occurs.

This phenomenon where potatoes turn green is called "greening."

Potatoes are crops that develop from thickened underground stems, and when these stems are underground

Potatoes form, but when exposed to sunlight, they do not form potatoes and instead turn directly into stems.

Because of chlorophyll synthesis activity. Even without sunlight, lighting

Even after being exposed for a long time, potatoes turn green.

The reason why potatoes are covered with newspaper at the mart or market is for this very reason.

Typically, recording occurs immediately after harvest, during storage, or throughout distribution.

The problem is that when potatoes are stored, the level of the toxic substance solanine increases.

In particular, the glycoalkaloid substance of solanine causes a bitter taste.

The level of Arin varies depending on the progress of the recording, and high concentrations of glycol alkaloids cause nausea.

It can even trigger allergic reactions. National Institute of Food Science and Technology

According to the "Cleaning and packaging technology for potatoes that reduce browning and spoilage," the glycoalkaloid component is

At a small amount (15 mg/100g FW or less), it exhibits the characteristic aroma and astringent taste of potatoes.

At high concentrations, nausea, coma, and even death can occur.

The U.S. Food and Drug Administration strictly limits the glycoalkaloid content to 20 mg per 100 g of fresh weight.

The same goes for sprouted potatoes.

It has been reported that sprouted and discolored potatoes have more than ten times the solanine content compared to regular potatoes.

It is safer not to eat potatoes that have turned green or sprouted.

Solanine is heat-resistant and does not easily disappear even after cutting away discolored areas or sprouts and cooking in hot water.

When storing potatoes, avoid exposing them to sunlight or light for extended periods.

After purchasing potatoes, storing them in a black bag, newspaper, or box can help keep them fresh and prevent spoilage for a longer period.

The storage temperature should be between 7 and 10 degrees Celsius, and when stored at room temperature above 10 degrees, it should not exceed one week.