Why can't you eat sprouted potatoes? Health risks revealed by science

Sprouted potatoes may seem harmless, and some people may even think they are just a few new sprouts. However, this is not the case. Sprouted potatoes pose health risks, mainly due to a substance they produce - solanine.

Solanine is a natural toxin that is widely found in Solanaceae plants, including potatoes, tomatoes, and eggplants. Under normal circumstances, the solanine content in potatoes is relatively low and does not pose much threat to human health. However, when potatoes sprout, the solanine content increases significantly.

Why do sprouted potatoes produce more solanine?

This is because during the sprouting process, solanine is the plant's own defense mechanism against pathogens and pests. Solanine can make the skin and sprouts of potatoes bitter and toxic to scare off potential predators. So, when potatoes sprout, their own defense mechanism produces more solanine.

Solanine is a strong neurotoxin and excessive intake can have adverse effects on human health. Excessive intake of solanine may cause gastrointestinal problems such as nausea, vomiting and diarrhea . In extreme cases, severe poisoning may lead to coma and difficulty breathing.

Another problem with sprouting potatoes is that they are often accompanied by green areas. These green areas are due to another substance produced by the potatoes during the sprouting process - chlorophyll. Chlorophyll is a photosynthetic pigment that usually plays an important role in photosynthesis in the leaves of plants. However, in potatoes, the presence of chlorophyll is often accompanied by solanine.

The presence of green areas is a warning sign that the potatoes contain a high level of solanine. Solanine is not easily decomposed during high-temperature cooking, and even cooking cannot completely eliminate the toxic substances in food. Therefore, in order to protect our health, we should avoid eating sprouted potatoes.

In life, how can we prevent potatoes from sprouting?

Although sprouting potatoes pose health risks, there is no need to panic. As long as we know how to handle and store potatoes properly, we can avoid these problems. Here are some suggestions:

1) When buying: Buy potatoes without obvious sprouts or green areas. Choose potatoes with intact appearance and smooth skin, and avoid those with signs of damage or rot.

2) Storage: Store potatoes in a cool, dry, well-ventilated place away from direct sunlight. Avoid storing potatoes in the refrigerator, as low temperatures will stimulate potato sprouting.

3) When processing: If you find that the potatoes have begun to sprout, it is best to cut off the sprouted part and also remove the green part. Cutting off the sprouted and green areas can reduce the intake of solanine.