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Should green-tinged potatoes be left in the supermarket's produce?

Yes, the green surface blemishes are caused by overexposure to light. The tainted areas will taste bitter and contain at least some level of toxic solanine - not enough to kill you, but enough to make you think twice about eating one of these tainted taters. Potato sprouts contain this same chemical, so avoid them as well.

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21:52:14 on 02/07/08 by Webmaster - Questions and Answers -