Named the most dangerous potato

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There are more than 4,000 varieties of potatoes in the world. In addition to the most famous reddish-brown, sweet potatoes, blue and Japanese purple are popular. However, there is one color that should be avoided.

Under no circumstances should you use green potatoes.

If part of such a root looks edible, then the green areas can be cut out with a knife, but it is best not to refuse it. The fact is that green spots on vegetables indicate contamination with a poisonous compound called solanine.

Technically, the green color of potatoes is given by chlorophyll, and although this pigment does not cause any harm to the body, it should be a signal before throwing away such a root crop. Chlorophyll is produced under the influence of sunlight, which can also lead to high levels of solanine.

The substance is a neurotoxin, which means that when ingested, it can cause headaches or even nausea. In large quantities, it provokes fever, difficulty breathing and pain in the stomach. It is important to note that the toxin is naturally present in all potatoes, but when levels exceed 0.1%, serious problems can occur.