Green potatoes contain solanine, a toxic compound that can cause symptoms like nausea, vomiting, and diarrhea.

Solanine is produced when potatoes are exposed to light or stored in warm temperatures.

Potatoes that have turned green should be discarded, as they contain high levels of solanine.

Peeling green potatoes may not remove all of the solanine, so it's best to avoid eating them altogether.

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Cooking green potatoes does not necessarily make them safe to eat, as solanine is heat-resistant.

To prevent potatoes from turning green, store them in a cool, dark place and avoid exposing them to light.

If you experience symptoms of potato poisoning after eating green potatoes, seek medical attention immediately.

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