Potatoes are one of the key ingredients used in soups, curry dishes, salads, snacks, and in some other foods. But if kept for a very long time, the potatoes can start developing sprouts. And this situation often prompts an important question relating to food safety: Is it okay to eat sprouted potatoes?
Sprouting increases the level of natural substances known as glycoalkaloids, such as solanine and chaconine. Such substances can make people ill if they occur in high concentrations. The color green, bitterness, and numerous sprouts are signs of not-so-good-quality potatoes. Potatoes left in storage for an extended period of time may start sprouting, posing the question of whether it is safe to eat such potatoes. While some people believe that eating sprouted potatoes is totally harmless if you peel off the sprouts, others argue that they are poisonous and cause food poisoning and, in even more severe cases, death.
The purpose of this article is to analyze all scientific evidence in relation to whether it is safe to consume sprouted potatoes.
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Why Do Potatoes Grow Sprouts?
Potatoes are living plant tissues, meaning that they can sometimes start sprouting when stored under specific conditions. These include high temperatures, light, and extended periods of storage time.
Causes of Sprouting
- Storage in a warm environment
- Sunlight exposure or bright light
- Storage over a long period of time
- High moisture
- Lack of airflow
Sprouting is not necessarily an indication of spoilage of a potato. It can be, but not always.
What Makes Sprouted Potatoes a Concern?
Small amounts of glycoalkaloids are naturally present in potatoes. These levels may be higher in potatoes that have turned green, are damaged, bitter or sprouted profusely. Greenness of the potato occurs due to the presence of chlorophyll and does not pose any harm but may indicate higher levels of glycoalkaloids.
| Potato Condition | What to Do? |
|---|---|
| Firm with tiny sprouts | Use caution and inspect carefully |
| Green skin | Discard if the green area is extensive |
| Soft or shrivelled | Throw it away |
| Large or countless sprouts | Avoid eating |
| Bitter taste | Stop eating and discard |
| Mould or decay | Throw it away |
Can You Remove the Sprouts and Eat the Potato?
While some may scrape off the sprouts and then peel the potato thoroughly before use, this method cannot eliminate the harmful components. Cooking also does not necessarily guarantee complete elimination of the glycoalkaloids.
The safest way is to not eat sprouted potatoes, those that are green, soft, bitter, or have any form of damage. If you are unsure whether the potato is okay for consumption, it should be discarded.
Do Not Use a Potato If It Has:
- Potato with large or multiple sprouts
- Green patches on the potato
- Unusual or bitter taste
- Potato with soft, wrinkled, or shrunken skin
- Presence of mold, decay, or foul odor
What Symptoms Can Occur?
Eating potatoes with high levels of glycoalkaloids may cause digestive or nervous system symptoms. Symptoms can vary depending on the amount consumed and the person’s health.
| Possible Symptom | What It May Involve |
|---|---|
| Nausea | Feeling sick |
| Vomiting | Stomach irritation |
| Diarrhea | Digestive upset |
| Stomach pain | Abdominal discomfort |
| Headache | Possible nervous system effect |
| Dizziness | Feeling light-headed |
If someone becomes unwell after eating a green or heavily sprouted potato, contact a healthcare professional or local poison service for advice. Do not eat rotten foods to prevent health complications.
How to Store Potatoes Safely
Some storage ideas are:
- Potatoes should be stored in cool, dark, and dry places.
- Put potatoes in a breathable paper bag, basket, or an open container.
- Do not expose potatoes to sunlight.
- Monitor your potatoes for sprouting or greening.
- Purchase small quantities if you do not consume potatoes very often.
- Potatoes should not be stored close to onions.
Final Thoughts
Though small sprouts do not necessarily make a potato dangerous, sprouting is often associated with an increased amount of toxins. Green, soft, bitter, sprouted, and spoiled potatoes should be thrown away. Proper storage will keep potatoes fresh for a longer period. When cooking, each potato should be examined, and clean potatoes without green parts and large sprouts should be chosen. Follow Medipedia for more information about the importance of taking fresh foods to boost stamina and stay healthy.