When potatoes are exposed to light, their surface turns green due to an increase in chlorophyll, which is often a sign that potatoes are ready to sprout. At the same time, potatoes also produce a toxic compound called solanine. The presence of solanine is indeed harmful to human health, especially when consumed in large amounts, which can lead to headaches, vomiting, and even more serious health problems. 
The key to the question of whether green potatoes are edible or not lies in the amount of solanine. In general, if the potatoes are only slightly green on the surface, the remaining potatoes are still safe after the green part is removed. This is because solanine is mainly concentrated in the green parts and buds of potatoes. However, if the potatoes turn green over a large area, this means that solanine may be widely distributed, and the safest thing to do in this case is not to eat these potatoes. 
When handling potatoes sprouted in the initial stage, if no green change is seen, it indicates that the harmful component solanine is mainly concentrated near the sprouts and potato skins. At this point, the potato skin should be peeled and a deep layer should be cut around the eye of the bud. The remainder should be soaked in an aqueous solution of vinegar (vinegar and water in a ratio of 1:5 to 1:10) for 5 to 15 minutes, which can eliminate about 70% to 80% of solanine. It is generally recommended to avoid eating sprouted potatoes, as solanine distribution may extend beyond the sprouted area visible to the naked eye and be difficult to remove completely. If the surface of the potato is green, it is strongly recommended not to eat it. The greenish color of potatoes is caused by an increase in chlorophyll, and although chlorophyll is not harmful to humans, its increase is usually accompanied by solanine, which means that solanine levels are increased. If the potatoes are rotten or moldy, they must be discarded whole, as this indicates that the potatoes have been heavily contaminated with microorganisms, increasing the risk of ingestion of pathogenic and toxigenic bacteria, which can lead to foodborne illness. 
*Loading....After ingestion of solanine, symptoms usually appear quickly, usually within 10 minutes to 3 hours, and in rare cases a few minutes. Its toxicity is directly related to the amount of sprouted potatoes ingested. Initially, people experience itching and burning in the mouth and pharynx, followed by dizziness, tinnitus, nausea, vomiting, abdominal pain, diarrhea, and sensitivity to light. Patients with mild poisoning usually resolve their symptoms spontaneously within 1 to 2 hours, leaving no sequelae, and the prognosis is good. In severe cases, high fever, dehydration due to continuous vomiting, convulsions, shortness of breath, decreased blood pressure, confusion and coma may occur, reflecting significant general weakness and functional failure. In extreme cases, it may lead to bruising of the mucous membranes due to cellular hypoxia, ischemic damage to brain tissue, or fatal consequences due to respiratory paralysis. If you notice numbness in your tongue while consuming potato products, stop eating them immediately and keep the remaining food for follow-up testing. Emergency self-help measures include vomiting and drinking plenty of warm water (light salt water or sugar water is recommended) to prevent dehydration. In patients with severe disease, medical attention should be sought as soon as possible to undergo measures such as gastric lavage and bowel cleansing to rule out unabsorbed toxins, and to correct dehydration and electrolyte imbalances**.