Green potatoes, if the area of greening is small, you can dig more green part of the food; if the area is large, peeling can not be eaten. Potatoes turn green because in the storage process for a long time exposed to sunlight, the skin of the potato will produce photosynthesis, the internal emergence of a large number of chlorophyll, resulting in its color green. Green potatoes contain more chlorophyll, in addition to a large number of lobelia alkaloids, this toxic material is mostly gathered in the green part of the potato, after eating it is easy to lead to poisoning. So green potatoes, if the green area is small, you can dig a little more after eating; if the area is large, peeled and can not eat. Consumption of green potato poisoning is likely to appear nausea, vomiting, diarrhea and a series of obvious symptoms, serious cases will even coma. Usually you can put the potatoes in a dry and cool place to prevent sprouting and turning green, or use a plastic bag with potatoes and then sealed to isolate the air, which can extend the storage time of the potatoes. It is recommended that once symptoms of poisoning occur after consuming potatoes, seek medical attention promptly to avoid serious consequences.