While vegetables are generally healthy, certain types can develop harmful compounds under specific conditions, especially when overcooked, charred, or genetically modified. Being aware helps you reduce potential risks.

1. Potatoes (Especially Green or Sprouted Ones)

Risk: Contain solanine and chaconine when green or sprouted, which are toxic alkaloids. High amounts may irritate the digestive system and, in extreme cases, have carcinogenic potential.

Tips: Store potatoes in a cool, dark place. Remove any green spots or sprouts before cooking. Avoid eating raw potatoes.

2. Tomatoes (Overripe or Moldy)