Can You Eat Sprouted Potatoes? Find Out the Truth

According to SAEDNEWS, You've probably heard that eating sprouted or green potatoes isn't recommended—but have you ever wondered why? Spotting sprouts on your potatoes might make you hesitant to use them, though sometimes, you might have cooked with them anyway. Curious about the facts? Don’t skip this post.

Eating sprouted potatoes can be dangerous

Potatoes are a natural source of solanine and chaconine, two glycoalkaloid compounds that are naturally present in various foods, including eggplants and tomatoes.

Consuming small amounts of glycoalkaloids may have benefits, such as antibiotic properties and cholesterol- and blood sugar-lowering effects. However, excessive consumption can be toxic to the body.

When potatoes sprout, their glycoalkaloid content begins to increase. As a result, eating sprouted potatoes can lead to the intake of high levels of these compounds. Symptoms of poisoning from these substances usually appear within a few hours to a day after consuming sprouted potatoes.

In smaller doses, excessive glycoalkaloid intake often causes vomiting, diarrhea, and abdominal pain. In more severe cases, it can lead to low blood pressure, rapid heartbeat, fever, headache, confusion, and, in rare instances, even death.

Additionally, some small studies have suggested that eating sprouted potatoes during pregnancy may increase the risk of birth defects in newborns. For this reason, pregnant women, in particular, should avoid consuming sprouted potatoes.

Can Toxic Compounds Be Removed from Sprouted Potatoes?

Glycoalkaloids are primarily concentrated in the leaves, flowers, and sprouts of potatoes. Additionally, visual spoilage, greening, and a bitter taste are signs that glycoalkaloid levels in a potato have significantly increased.

Removing the sprouts, green skin, and bruised areas of a potato may help reduce the risk of poisoning. Moreover, peeling and frying the potatoes might also lower their glycoalkaloid levels. However, boiling, baking, or microwaving seems to have minimal effect on reducing glycoalkaloids.

As a result, it remains unclear whether these cooking methods are sufficient to protect the body from glycoalkaloid toxicity. For this reason, the National Capital Poison Center, recognized as the leading poison control center in the U.S., advises against consuming sprouted or green potatoes. Instead, they recommend discarding them to avoid potential risks.

How to Prevent Potatoes from Sprouting

One of the best ways to reduce potato sprouting is to avoid storing them for long periods. Instead of buying potatoes in bulk, purchase only the amount you need each week.

Additionally, disposing of spoiled potatoes and ensuring the storage area and other potatoes remain dry can help prevent sprouting. Always store potatoes in a cool, dry, and dark place, as this storage method may lower the likelihood of sprouting.

Anecdotal reports suggest that storing potatoes and onions together can promote potato sprouting. Keeping these two items in the same location might speed up the sprouting process, although no scientific evidence currently supports this claim.

What About Green Potatoes?

Green potatoes should not be eaten. Sunlight causes potatoes to turn green by producing chlorophyll, but the real issue is the accumulation of harmful toxins.

Shoemaker shares the same view: seeing green patches on potatoes indicates the formation of solanine, a toxin also found in sprouts. If the green spots are small, they can be removed, but if they are extensive, it’s best to discard the potato. Green coloring and sprouts are key signs that a potato is spoiled or starting to spoil.

If a potato is wrinkled and soft, it’s definitely time to throw it away. While the effects of consuming spoiled potatoes are mostly digestive, in severe cases, solanine can even cause paralysis.

According to The Independent, it’s generally a good idea to avoid eating deformed potatoes, especially if they are starting to turn green. When potatoes show signs of greening, sprouting, or damage, they often develop a bitter taste and lose most of their nutritional value.

That said, a normal potato is packed with nutrients. With every bite, you’re getting essential vitamins and minerals. Regular potatoes are rich in vitamin C and potassium, while sweet potatoes, thanks to their orange color, are an excellent source of vitamin A.

Historically, potatoes have literally saved lives. Their high vitamin C content helped prevent scurvy, a disease caused by a lack of vitamin C that leads to bleeding gums and mucous membrane damage.

So, don’t let the fear of solanine discourage you from enjoying potatoes. Simply store them in a cool, dry place, or even in a fresh paper bag, and keep them away from sunlight. If your potatoes begin to turn green, it’s best to discard them or plant them in your garden.