Sprouted and Green-Colored Potatoes Contain Toxins

Abstract

The purpose of this poster is to draw attention to the existence of natural harmful compounds in emerged or green-colored potato (Solanum tuberosum), including alkaloid glycosides like solanine. These poisons have also been detected in other Solanumgenus plants, like tomato (Solanum lycopersicum) & eggplants (Solanum melongena). The green hue of potatoes is induced by an increase in chlorophyll content, which signals the synthesis of solanine. The bitterness of sprouting or green potato pieces is another evidence of the existence of the toxin. Toxins are created by potatoes as a defence mechanism to dissuade ingestion and guarantee good development.