'Green' potato health risk can be eliminated by cutting away affected area

Potatoes that have turned 'green' can potentially contain a naturally occurring toxin called Glycoalkaloids (GA) and pose a risk to public health according to a review paper published in the latest online issue of SCI's Journal of the Science of Food and Agriculture (JSFA).

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<p><a href="http://www.physorg.com/news136195745.html">'Green' potato health risk can be eliminated by cutting away affected area</a></p> <p>Potatoes that have turned 'green' can potentially contain a naturally occurring toxin called Glycoalkaloids (GA) and pose a risk to public health according to a review paper published in the latest online issue of SCI's <i>Journal of the Science of Food and Agriculture</i> (JSFA).</p>