So lately, since we have complete control over our diet when we eat at home, I've been researching stuff.. Will share snippets here as and when..
Here's one for starters:
"I don't remember seeing any greenish potatoes among the clumps of dirt and potato, but I have seen a few green potatoes in the stores and wondered why.
Here's one for starters:
"I don't remember seeing any greenish potatoes among the clumps of dirt and potato, but I have seen a few green potatoes in the stores and wondered why.
I found out that the green color (in and just under the peel) is the result of chlorophyll which is produced in response to sunlight from too shallow planting or through improper storage. Potatoes do not like the sun. Chlorophyll, fortunately, is not toxic. Sunlight also causes a chemical reaction that results in the presence of a chemical called solanine. This is more of a concern as it can (in large quantities) cause illness. It also tastes rather bitter. The solution is simple. Avoid buying green potatoes and store your spuds in a dark place out of sunlight. If you have some that are greenish, just peel and cut off as much of the green and eyes as you can right before use. The rest of the potato is perfectly safe as most of the solanine is in the skin.
Speaking of the skin, eat it. That’s where a great deal of the nutrition resides. Potatoes are very high in potassium, B6, and C. Eating the skin also slows digestion which vastly improves the spuds glycemic nature. Enjoy your favorite potato every now and then. They are good for you."
