Kitchen Peril or Culinary Salvation: Are Sprouted Potatoes Harmful or Edible?
Potatoes can be a staple food in many households, but it's important to handle them with care to ensure they are safe to eat. A recent study has shown that sprouts and green areas on potatoes contain harmful compounds called glycoalkaloids, such as solanine and chaconine.
These toxic compounds can cause symptoms like nausea, headaches, and digestive distress if ingested in large amounts. The green color on a potato indicates the presence of chlorophyll, which itself is harmless but signals higher solanine levels, so those green parts should be cut away thoroughly.
If more than a third of a potato is green or it has turned completely green (similar to the Hulk), it should be discarded to avoid stomach aches. Similarly, if a potato is sprouting, wrinkling, or moldy, it should be composted as it cannot be revived.
However, a sprouted potato is not automatically inedible if it is firm and the sprouts are small whiskers. In such cases, it is generally safe to eat sprouted potatoes only after you remove the sprouts and any green patches.
To prevent sprout invasion, store potatoes in a cool, dark, and well-ventilated place, not in the fridge. Onions and potatoes should be kept apart as they make each other sprout faster.
If you find green patches on potatoes, you should:
- Cut away the green skin and any sprouts completely before cooking or eating.
- Avoid eating potatoes that are soft, shriveled, have a bitter smell, or have extensive greening or sprouting, as they may contain unsafe toxin levels.
In summary, eating sprouted potatoes is safe if you carefully remove sprouts and green parts and the potato is still firm and fresh; otherwise, it is better to discard them to avoid solanine poisoning.
[1] FDA (2021). Potatoes. Retrieved from https://www.fda.gov/food/buy-store-serve-safe-food/potatoes [2] Mayo Clinic (2020). Solanine poisoning. Retrieved from https://www.mayoclinic.org/diseases-conditions/solanine-poisoning/symptoms-causes/syc-20374147 [3] Harvard Health Publishing (2020). Potatoes and health. Retrieved from https://www.health.harvard.edu/staying-healthy/potatoes-and-health [4] University of Illinois Extension (2021). Potato storage. Retrieved from https://web.extension.illinois.edu/cfivt/potato-storage/
- The green skin on potatoes indicates higher levels of solanine, a toxic compound that can cause nausea, headaches, and digestive distress if ingested in large amounts.
- To avoid eating potatoes with unsafe toxin levels, it's important to cut away all green patches and any sprouts before cooking or eating them.
- For optimal safety, avoid consuming soft, shriveled, or bitter-smelling potatoes with extensive greening or sprouting.
- To prevent sprouting and prolong the shelf life of potatoes, store them in a cool, dark, and well-ventilated place, keeping them separate from onions which can expedite sprouting.