Ashima Sharda Mahindra • 11 Dec 2024
Attention! Do Not Eat Green, Sprouted Potatoes; Can Cause Fatal Toxicity
In small amounts, glycoalkaloids offer health benefits which include antibiotic properties and blood-sugar- and cholesterol-lowering effects
When you leave them in storage for too long, potatoes turn green and begin to sprout, creating the never-ending debate as to whether it is safe to eat them. On the one hand, you may not take it seriously and just chop off the part that is sprouted; experts say don't!
According to Dr. Dimple Jangda, sprouted potatoes are toxic and cause food poisoning—and potentially even death. "Please throw them away; do not consume them. This can lead to toxicity and poisoning. The reason being these particular sprouts are releasing toxic compounds,” she told her followers on Instagram.
Why are sprouted potatoes dangerous?
Potatoes are a natural source of solanine and chaconine—two glycoalkaloid compounds naturally found in various other foods, including brinjals and tomatoes. When consumed in small amounts, glycoalkaloids offer health benefits that include antibiotic properties and blood-sugar- and cholesterol-lowering effects.
However, they become toxic and even life-threatening when eaten in excess.
Experts say the green colour comes from chlorophyll, which is not toxic but is an indication that there is excess glycoalkaloid concentration that needs to be dealt with. As a potato starts sprouting, its glycoalkaloid content begins to rise, giving rise to your symptoms, which typically appear within a few hours to up to a day after eating the sprouted potatoes. “Solanine, a toxic compound, can cause nausea, vomiting, diarrhoea, and even neurological symptoms in high doses,” said Dr. Jangda.
Other serious signs of solanine poisoning include:
- Low blood pressure
- Rapid pulse
- High fever
- Headaches
- Confusion
- Death
How to reduce toxicity from sprouted potatoes?
The best way to reduce and remove potato toxicity is by tossing them out but if green and sprouting are just concentrated to a small area, you can remove them with a sharp paring knife and cook with the rest of the potato. However, since cooking does not destroy these compounds, it is not advisable to prepare or eat potatoes with the sprouts or green parts.
Best ways to store potatoes to reduce sprouting
Most people buy potatoes in bulk since they are used mostly in everyday meals and cooking. However, to prevent spoilage, make sure to store them in a cool, dark place and always keep them away from onions, which release gases and can cause potatoes to sprout faster.
- Always keep the potato sack in a well-ventilated place like a pantry or cabinet
- Avoid high temperatures
- Keep them away from kitchen appliances
- Make sure potatoes are away from direct sunlight, as exposure to light causes a buildup of solanine
- Do not put potatoes in the refrigerator or freezer prior to cooking, as colder temperatures cause the starch to convert to sugar, resulting in a sweet taste and discolouration when cooked
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