Where does this come from, and can I check it?

Light turns potatoes green and also raises bitter glycoalkaloids in the skin. The figure is taken from USDA, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

Is this really a food fact?

Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

What else can I read about it?

The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.

Mondo Knows Facts

A green potato has been making chlorophyll and solanine

Light turns potatoes green and also raises bitter glycoalkaloids in the skin

When potatoes are stored in light they produce chlorophyll, which shows as a green tint just under the skin. The same conditions trigger solanine and chaconine, two glycoalkaloids that taste bitter. Cut the green away before cooking, and store potatoes dark and cool to stop the process starting.

Where this comes from

USDA

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Tags: potatoes, storage, glycoalkaloids

A green potato has been making chlorophyll and solanine: the short answers

Where does this come from, and can I check it?: Light turns potatoes green and also raises bitter glycoalkaloids in the skin. The figure is taken from USDA, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 1,090 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.