Potatoes often become green when they are prolonged exposed to sunlight in fields due to formation of chlorophyll, however the green colour is also an indicator for increased levels of certain glycoalkaloids a group of toxins that are naturally present in potatoes and harmful to humans. The levels of glycoalkaloids are greatly reduced on peeling of green potatoes as they are localized just below the surface of the peel. However, it’s best not to eat them, if these potatoes taste bitter even after peeling.
