When exposed to light, potatoes manufacture increasing amounts of chlorophyll as well as two bitter-tasting alkaloid compounds, solanine and chaconine. In high concentrations, these can not only make potatoes taste bitter but also can cause headaches and stomachaches.
Why do my potatoes taste like poison?
Exposure to light means they make chlorophyll, which turns them green. When this happens, an alkaloid called solanine — a bitter toxin — develops. Solanine, when eaten in large quantities, can be toxic. You need to cut or scrap any green parts of the potato flesh or skin and discard those pieces.
Why do my potatoes have a metallic taste?
Glycoalkaloids occur naturally in potatoes and are toxic to humans at high levels. Glycoalkaloids are concentrated in the peel and prolonged exposure of tubers to light will stimulate the formation of glycoalkaloids near the surface of the potato tuber.
Why do my potatoes taste earthy?
Q: Why do have an “earthy” flavor sometimes after you cook them? A: When potatoes are put into storage, they leave the dirt on.
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