Are Potatoes With Eyes OK to Eat?

If you are wondering if potatoes with eyes are a good thing to eat, then you have come to the right place. Here are a few things to know about this vegetable.


Solanine is a glycoalkoloid compound that is produced by the potato tuber and is found in other plants in the nightshade family. This alkaloid is a neurotoxin and has been known to cause severe gastro-intestinal disorders in humans.

Solanine can be fatal in certain conditions. However, most solanine poisoning cases recover. The signs and symptoms of solanine poisoning include nausea, vomiting, headaches, and abdominal pain. It can also lead to neurological problems.

Green potatoes contain solanine. Sprouts contain the highest concentration of this substance. Eating sprouts can cause diarrhea and cramping. Symptoms of solanine ingestion may be delayed, or may appear after a few days.

A study conducted at the Centre for Food Safety (CFS) showed that the levels of solanine in potatoes increased after they were stored for long periods of time. While short-term adverse effects have been reported, the increase was not sufficient to have a serious effect on health.

Potatoes contain a number of natural toxin, including solanine, a-tomatine, and chaconine. These are produced in the tuber and sprouts. Although the levels of these substances are too low to have a serious effect on human health, some people have experienced digestive issues.

When eating green potatoes, it is advisable to peel the skin before eating the potato. Peeling will reduce the amount of solanine present in the skin. Additionally, cooking the potato can reduce the amount of solanine in the cooked potatoes.

Because of its fungicidal properties, solanine can be toxic to farm animals. Several studies have linked solanine to birth defects.

There are also reports of solanine poisoning from other foods, such as potatoes. But this is rare. People are aware of the risks of consuming solanine, and most solanine poisoning victims recover.


Alpha-chaconine in potatoes is a toxin that can cause mild gastrointestinal problems. It can also have a corrosive effect on red blood cells. For this reason, it is not recommended for human consumption. In fact, Health Canada has set a maximum level for glycoalkaloid content in potato tubers.

Glycoalkaloids are steroidal nitrogen-containing metabolites that are produced by the potato plant. The most important glycoalkaloids are alpha-chaconine and alpha-solanine. They are found in all parts of the potato plant.

When potato tubers are exposed to stress, a-chaconine and a-solanine form. These two compounds are present in low levels in potatoes, but can accumulate when they are stored for long periods of time.

A-chaconine and a-solanine were first isolated from potato. However, they are still not fully understood. There are many health professionals who recommend eliminating nightshades from the diet.

Research has shown that solanine and chaconine are both able to affect the membranes of cells. This results in glycation, a process that can produce chronic inflammation.

Researchers have investigated the effect of a-chaconine and a-solanine on rat glioma cells. The study found that solanine and chaconine have a synergistic effect on the C6 rat glioma cell line.

To determine the concentration of these compounds, samples of raw potato were freeze-dried in an Edwards freezer. The dry matter of the freeze-dried material was calculated as the constant weight after drying.

High-pressure liquid chromatography (HPLC) was used for determining nitrate and a-chaconine content. A Varian chromatography system was used for both the high-pressure chromatography and the MS.

Glycoalkaloids are natural toxins that are a concern because they are toxic to humans. They can damage healthy cells and destroy cancer cells. If the quantity of these compounds is high, it can lead to gastrointestinal disorders, hallucinations and paralysis.


Glycoalkaloids are naturally occurring compounds in potatoes. They are responsible for a number of effects in human beings. For example, they can cause diarrhea, drowsiness, and weakness. Fortunately, most of these effects are not harmful.

But when consumed in large amounts, glycoalkaloids can cause serious health problems. In some cases, they can even kill cancer cells.

The best way to tell if your potato is safe is to pay attention to the color. Red or blue potatoes, for instance, are less toxic than green ones. Green potatoes tend to have higher concentrations of the glycoalkaloid.

When you chew on a green potato, you will likely experience a bitter flavor. You may also find yourself spitting the potato out. However, if you eat it in moderation, you should have no problem.

There are a few ways to minimize the amount of glycoalkaloids in your potatoes. One way is to peel them. Peeling can reduce the amount of glycoalkaloids in potatoes by as much as 75 percent. Another method is to boil them. Microwaving has limited effect.

Lastly, you should avoid eating a potato with a sprout. Potato sprouts are loaded with glycoalkaloids. Eating a sprout can cause an upset stomach, a bitter aftertaste, and a burning feeling in the mouth.

Luckily, it is rare to get a serious dose of these compounds. However, they can cause a number of mild side effects when they are eaten in high quantities. Some people report experiencing nausea, vomiting, and diarrhea. Others experience abdominal pain, confusion, and drowsiness.

If you’re worried about the effects of glycoalkaloids on your health, you should consult your doctor. He or she will be able to recommend the best course of action.

Green skin

Potatoes sprout when they are exposed to light. The potato plant produces a natural toxin called solanine. Solanine can cause nausea and headaches. It also disrupts the body’s ability to control acetylcholine, which conducts nerve impulses.

When a potato is exposed to light, the solanine accumulates in the skin and eyes of the potato. These concentrations of toxins increase with prolonged exposure to light.

If a potato is stored in a dark place, it will not produce solanine. However, it will still contain some of the toxins from the light. That is why it is important to check for green spots on potatoes before storing them.

Besides solanine, potatoes contain glycoalkaloids, which can cause digestive and neurological problems. They naturally occur in potatoes at low levels, but they can increase with damage or long-term exposure to light. While they do not have an adverse effect on flavor, they can cause gastric distress.

To reduce the likelihood of sprouting, store your potatoes at a temperature of 40 degrees Fahrenheit or lower. A root cellar is a good option for a cool storage space. Another option is to refrigerate your potatoes. This will keep them fresh and extend their shelf life.

Sprouts are soft, pale green spots on potatoes that are usually found on the surface of the potato. You can remove them by peeling them, but be aware that potatoes with green spots are not safe to eat.

Sprouts can be removed by using a paring knife. You can also use a vegetable peeler. Vegetable peelers have a nub at the end to make it easier to get rid of sprouts. Alternatively, you can wash your potatoes with a brush under running water.

Shriveled or wrinkled potatoes

If you notice the skin of a potato has started to wrinkle, you should dispose of it. It can be a sign that the potato has begun to dehydrate. Wrinkled potatoes can contain bacteria and glycoalkaloids, which are toxic. You should avoid eating them.

The University of Illinois Extension recommends discarding a wrinkly potato. Similarly, it recommends not eating soft potatoes. They can be difficult to peel. Mushy potatoes should be discarded as well.

Another reason to discard a rotten potato is that it might contain mold or a funky smell. In addition, it might be hard to cut in half.

However, it is possible to cook and eat a rotten potato, but it won’t be very tasty. The flesh might have a bitter taste, and you might feel sick after eating it.

A good way to tell if a potato has been spoiled is to see if there are sprouts. Sprouts are often accompanied by a wrinkling or green tint. To remove the sprouts, you can use a paring knife. This may sound like a daunting task, but it’s not as tough as it seems.

Another reason to throw out a potato is that it has lost a large amount of water. This is one of the most common reasons to discard a potato. When the potatoes lose water, they’ll become mushy. While mushy potatoes won’t be very tasty, they aren’t bad for you.

Lastly, if the potato has a green tint, it might be a sign that it has been exposed to too much sunlight. Leaving it in the sun can speed up the production of solanine, a noxious gas that has a bitter taste. Solanine is also an irritant to your digestive system, which can cause diarrhea, fever and paralysis in large quantities.

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