{"version":"1.0","provider_name":"Indiana Yard and Garden - Purdue Consumer Horticulture","provider_url":"https:\/\/www.purdue.edu\/hla\/sites\/yardandgarden","author_name":"Rosie Lerner","author_url":"https:\/\/www.purdue.edu\/hla\/sites\/yardandgarden\/author\/rosie\/","title":"Potatoes Turning Green - Indiana Yard and Garden - Purdue Consumer Horticulture","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"R9mikDaBbM\"><a href=\"https:\/\/www.purdue.edu\/hla\/sites\/yardandgarden\/potatoes-turning-green\/\">Potatoes Turning Green<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.purdue.edu\/hla\/sites\/yardandgarden\/potatoes-turning-green\/embed\/#?secret=R9mikDaBbM\" width=\"600\" height=\"338\" title=\"&#8220;Potatoes Turning Green&#8221; &#8212; Indiana Yard and Garden - Purdue Consumer Horticulture\" data-secret=\"R9mikDaBbM\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.purdue.edu\/hla\/sites\/yardandgarden\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Whether store-bought or homegrown, potatoes will turn green when they are exposed to light. Most folks know that they shouldn\u2019t eat potatoes that have turned green, or at least cut away the affected portion. But it&#8217;s not actually the green color that is the problem. The green color comes from the pigment chlorophyll, produced as a response to light. The potato tuber that we eat is actually a modified stem structure that grows underground. The...Read more about [Read More]"}