What makes potatoes green?

Here's the breakdown:

* Sunlight and Chlorophyll: When potatoes are exposed to sunlight, they start producing chlorophyll, the green pigment that plants use to absorb light for photosynthesis.

* Potato Skin: While the skin of a potato is designed to protect the inside from sunlight, it's not completely impervious. If a potato is left in the light for a prolonged period, the chlorophyll can penetrate the skin.

* Solanine: Green potatoes also contain higher levels of solanine, a toxic compound that can cause nausea, vomiting, diarrhea, and even more serious problems.

* Safety: It's crucial to avoid eating green potatoes. Cut away any green parts and the area just beneath the green skin. Cooking the potato does not eliminate solanine.

Remember: If you see a green potato, it's best to discard it. Don't take any chances with your health.