When potatoes turn green, they’ve been exposed to light and may contain solanine, a natural toxin. The green color itself is chlorophyll (not harmful), but it’s a warning sign that solanine could be present.What you can do:If the green is very light and only on the skin:You can peel the potato deeply (remove all green parts) and cook it. Also cut away any sprouts (“eyes”).If the potato is very green, bitter, or has lots of sprouts:It’s safer to throw it away.Why it matters:Eating high levels of solanine can cause symptoms like stomach pain, nausea, or vomiting.Tips to prevent this:Store potatoes in a cool, dark place (not in direct light)Avoid keeping them in warm or bright kitchens.