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Al-Marsad Newspaper: The head of the Committee for Food Safety in Egypt, Dr. Sherine Zaki warned against eating potatoes that contain green spots.

He explained that the green color is chlorophyll, which the plant uses to perform photosynthesis to produce its food, and it is a substance that does not harm health, but it is evidence of the presence of another substance secreted by the plant naturally called “solanine”.

And the head of the Food Committee said that, according to the World Health Organization, solanine can cause harmful health effects and risks to human and livestock health, and some of these toxins can be serious, so eat these green vegetables in large quantities it can cause severe stomach pain, diarrhea and dehydration of the throat, and long-term health consequences include the immune, reproductive or nervous system.

And instructed the head of the Food Safety Committee, through the “Jet in the Lokma” group, to avoid buying green potato fruits, and that it is better to store potatoes in a cool, dry and dark place, with the need not to put them on the balcony, because the light causes the secretion of that substance with chlorophyll.

And he added, if those fruits were preserved and the green color appeared, the green color can be cut with a part of the fruit until we get rid of the green color completely, then the rest of the fruit which is devoid of green color is consumed.