Keep potatoes out of the light, too. 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 does my potato taste metallic?
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 does potato taste different?
Most potatoes produced on a commercial scale are hybrids that have been cultivated over the years to produce the best-looking, largest, and most cost-effective products, while heirlooms are pollinated and bred more naturally. They tend to look a little odd and taste a little different.
How do you know when potatoes taste bad?
If a potato is entirely green, you should toss it; otherwise just trim and proceed. The green parts taste bitter, so if your tater tastes bitter, don't eat it.
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