Chaconine

Chaconine is one of the major toxic glycoalkaloids found in potatoes, alongside solanine. It concentrates in green skin, sprouts, eyes and damaged areas, where light exposure triggers its formation. Together with solanine it causes the bitter taste and toxicity of greened potatoes, producing nausea and digestive upset at high doses. Peeling, cutting away green parts and sprouts, and storing potatoes in the dark keep glycoalkaloid levels safely low. Proper storage is the consumer’s best defence. Breeders select low-glycoalkaloid varieties to keep even poorly stored potatoes safer.