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@@srabanisamanta1599 While chlorophyll is a harmless chemical, its presence in potatoes indicates that the tubers have also increased their production of a glycoalkaloid known as solanine. Solanine protects potatoes and other plants in the family Solanaceae from herbivory and serves to preserve the sprouting spud from hungry animal mouths. Solanine is considered a neurotoxin, and ingestion by humans can cause nausea and headaches and can lead to serious neurological problems and even death if enough is consumed. A recent study suggested that a 16-oz (450-gram) fully green potato is enough to make a small adult ill. Cooking does not destroy the solanine toxin, so the green parts of potatoes should be removed entirely. Green potatoes should especially not be served to children, whose smaller bodies make them more susceptible to poisoning.
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