Caution! Reasons why you should NOT eat sprouted potatoes

Potatoes are one of the most consumed foods in the world, but when they begin to sprout or develop green shoots, they can become a health risk. Although many people use them by cutting off the affected parts, it's important to know why eating them in this state could be dangerous.

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When potatoes begin to sprout, their levels of solanine, a natural compound that acts as a defense against pests and infections, increase. This substance is present mainly in the germs, the green skin and the areas near the shoots. Although small amounts do not usually pose a problem, excessive consumption can cause symptoms of poisoning.

Among the most common effects of solanine are upset stomach, nausea, vomiting, diarrhea, headache, dizziness and even neurological problems if ingested in large quantities. In rare, extreme cases, severe poisoning may require urgent medical attention.

Can sprouted potatoes be used?

In some cases, if the potato is firm and the sprouts are small, it's possible to remove them completely, along with any green parts of the skin, and cook them properly. However, if the tuber is soft, wrinkled, or has long sprouts, it's best not to eat it, as its solanine content may be too high.

How to prevent them from germinating

To keep potatoes in good condition and prevent them from germinating prematurely, it is ideal to store them in a cool, dry, dark place, away from sunlight and heat sources. Additionally, they should not be stored near fruits such as apples or bananas, which release ethylene, a plant hormone that accelerates the germination process.

Sprouted potatoes shouldn't be taken lightly. Although many homes often use them without a second thought, it's essential to check their appearance and texture before cooking. Knowing the risks associated with solanine is key to preventing food poisoning and protecting our health. If there's any doubt about their condition, it's safest to discard them.

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