Green potatoes can be a health hazard, and you've probably heard of this more than once. Some people may think that cutting off the green part of the vegetable is enough to make the potatoes safe, but experts disagree.

Greening potatoes produce solanine, a potentially dangerous compound that allows potatoes to protect themselves from damage from animals, insects, bacteria and fungi. The highest levels of solanine are found in potato skins, so removing it partially solves the problem.

In a study published in the journal Regulatory Toxicology and Pharmacology, it was shown that peeling potatoes reduced the amount of toxic plant compounds by only 30%, and the remaining 70% may be present in the potato itself.

Scientists cannot name the exact concentration of solanine that is fatal to humans, since it would be unethical to conduct such research. But one study showed that just 1.2 milligrams of solanine per kilogram of body weight is enough to cause symptoms of poisoning.