Don’t ignore sprouted potatoes
During the rainy season higher humidity can cause stored potatoes to develop sprouts. Many people wonder whether these potatoes are still safe to eat or if they should be thrown away.
Health experts say the answer depends on the condition of the potato. If a potato has only one or two small sprouts you can remove the sprouts and the surrounding area before cooking it.
However potatoes with many sprouts green patches a soft texture or a shriveled appearance should be thrown away.
Experts explain that these potatoes may contain higher levels of two natural toxins called solanine and chaconine.
In large amounts these compounds can cause food poisoning and lead to nausea vomiting diarrhea stomach pain and other health problems.
Sprouting is a natural process but it also shows that the potato is changing. As the sprouts grow the potato uses its stored nutrients loses moisture becomes soft and some of its starch turns into sugar.
At the same time the levels of natural protective compounds called glycoalkaloids including solanine and chaconine may increase.
These chemicals help protect the potato from insects and disease but can be harmful to people if consumed in high amounts.
A study published in the Food and Chemical Toxicology journal in 2002 found that eating potatoes with high levels of solanine may cause nausea vomiting diarrhea and stomach cramps.
In more serious cases symptoms such as headache dizziness fever drowsiness changes in heart rate and even nervous system problems may develop within a few hours.
Doctors advise seeking medical care if severe or long lasting symptoms appear after eating potatoes.
Experts also warn that people with diabetes should avoid heavily sprouted potatoes because some of the starch changes into sugar which may increase the potato’s glycemic index and raise blood sugar levels more quickly.
Who should avoid sprouted potatoes?
Health experts say young children older adults pregnant women and people with weakened immune systems should not eat sprouted green or spoiled potatoes because they are more vulnerable to the harmful effects of these natural toxins.
How to store potatoes properly
Experts recommend storing raw potatoes in a cool dry and dark place. They should not be kept in the refrigerator because cold temperatures can turn starch into sugar.
When these potatoes are cooked at high heat they may produce higher levels of acrylamide a compound considered potentially harmful.
Potatoes should also be stored away from onions as onions can speed up the sprouting process