What is the primary toxin in sprouted green potatoes?

The primary toxin in sprouted green potatoes is solanine. This toxic compound is a glycoalkaloid that occurs in various parts of the potato plant, particularly when the potatoes are exposed to light, which causes them to turn green. This greening indicates an accumulation of solanine, which can be harmful if consumed in large quantities.

Solanine can cause symptoms such as nausea, vomiting, diarrhea, and in severe cases, neurological issues. It serves as a natural defense mechanism for the potato plant against pests and disease. To ensure safety, it's advised to avoid eating green potatoes or those that have sprouted, as the concentration of solanine increases in these conditions.

In contrast, the other toxins listed serve different contexts. Botulinum toxin, produced by Clostridium botulinum, is associated with improperly canned foods and not potatoes. Histamine is typically linked to certain types of fish and fermentation processes, while aflatoxin is a toxin produced by mold found on crops like peanuts and corn, not potatoes.