Why a Green Tint on Your Potato Is a Warning Sign of Poison

One of the most common misconceptions is that simply peeling away the green skin or cutting off the sprouts makes the potato entirely safe to eat again. While it is true that the highest concentration of solanine is found in the skin and sprouts, the toxin can often seep deeper into the flesh of the potato as the "greening" process advances. If a potato tastes bitter—a hallmark sign of glycoalkaloids—it is a clear indication that the toxin levels are high throughout the vegetable. Health professionals generally advise that if a potato is significantly green or has many sprouts, the safest course of action is to discard the entire tuber rather than risking one's health for the sake of avoiding food waste.