Food Unwrapped presenter, Matt Tebbutt, investigated whether the green bits on the edge of crisps is of any significance – and the answer is surprising.
Visiting a potato farm in Norfolk, Matt went to the root of the problem.
Speaking to the farmer, he found out potatoes start turning green when they’re exposed to light.
The green, which is chlorophyll, isn’t a problem, but the same conditions that cause the potato to produce chlorophyll also cause it to produce solanine.
This is a natural toxin that can cause nausea and other intestinal upsets.
But, Matt found you’d have to eat one whole entirely green potato to feel any ill effects.
Green crisps are hard to come by, as they undergo intense inspection at factories.
They’re assessed by hand by lots of safeguards, and any green potatoes are discarded and kept for animal feed.
Jimmy then asked a team of people to go out and buy the same products from a variety of supermarkets to see how portion sizes had altered.
A cottage pie from 1999 weighed 230g, whereas a modern day one was a whopping 450g – an increase in size of 73 per cent in just 17 years.
A chicken curry had grown too, increasing from 300g to 400g over the last 15 years.
The same was true of the other ready meals – all had grown on average by 20 per cent or more.
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