Is it permissible to eat sprouted potatoes?

At the end of the winter season, many Ukrainians notice that potatoes begin to spoil: sprouts appear, they become shriveled, and lose their original appearance. Some consumers doubt whether it is worth eating such vegetables.

Potatoes belong to the nightshade family and contain natural toxins, in particular glycoalkaloids, most notably solanine and chaconine. In small quantities, they are not harmful, but over time, once germination or green areas appear, their concentration may increase. The main accumulations of solanine are observed in sprouts, potato eyes, and green spots; these parts should be avoided.

It is worth noting that heat treatment (including boiling, frying, or baking) does not destroy glycoalkaloids, so the risk remains even after cooking. Experts at Iowa State University recommend discarding potatoes that are soft and shriveled, or that have turned green or sprouted by more than 2.5 cm.

If the potatoes look fresh, without green spots and with short sprouts, you can remove them and use the rest of the vegetables. Otherwise, there is a risk of poisoning, which can manifest as nausea, vomiting, diarrhea, abdominal pain, and dizziness. For example, there was a case when a man who ate sprouted potatoes spent three days in the hospital due to symptoms of poisoning.

Therefore, it is important to inspect potatoes, especially in late winter, carefully. Sprouted or green tubers should be sent to the trash, while firm, unblemished potatoes with short sprouts are completely safe to eat.

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