If a potato has ever sat on your countertop or in your pantry for a while, you know what we’re talking about — a greenish ...

When potatoes are exposed to sunlight, they produce a compound called solanine. The more solanine you eat, the sicker you can ...

A clever tip from suggests that a simple fruit addition could mean potatoes last longer and avoid unwelcome sprouting. Though we might chuck out taters with green bits or shoots due to potential ...

But sprouting potatoes or those with green patches can be unsafe to eat as they can contain harmful toxins. And this means that about 750,000 tons of potatoes are wasted in the UK each year.

Of course, preventing spoilage is also about vigilance, and potatoes should be checked regularly for sprouting or green patches, which may contain toxins. “Sprouted or green potatoes should not ...

"Ethylene gas helps regulate the ripening process, which can slow sprouting in potatoes ... Wheeldon Brothers emphasises: "Sprouted or green potatoes should not be eaten." For optimal potato ...

Exposure to light can cause potatoes to sprout, wrinkle, develop a bitter taste and even turn green. Refrigerating potatoes is also not recommended as the cold temperature converts the starches ...

They elaborate that ethylene gas acts as a ripening regulator, staving off sprouting in potatoes ... Wheeldon Brothers cautioned: "Sprouted or green potatoes should not be eaten.