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

In addition to solanine, sprouted potatoes often contain chaconine, another glycoalkaloid that works in tandem with solanine to increase toxicity. These compounds are particularly resilient and can accumulate in the body if consumed frequently over a short period. This cumulative effect is why some people may feel fine after eating one slightly green potato but become violently ill after a second instance. The biological complexity of these toxins means that there is no "safe" amount of a green potato to consume; the goal should always be total avoidance to ensure long-term wellbeing.