Why should you be cautious when cooking sprouted and green potatoes?

Green or sprouted potatoes may pose a health risk due to their content of two toxic compounds. Mingwei Shao, a food technology expert, explained that potato tubers begin producing natural compounds known as glycoalkaloids, notably solanine and chaconine, when exposed to sunlight. These substances are produced by plants in the Solanaceae family as a natural defense mechanism against pests, diseases, and environmental stressors. He noted that these compounds occur naturally in potatoes in trace amounts, but their concentration rises significantly when tubers turn green or begin to sprout. Consuming them can irritate the gastrointestinal tract lining, causing nausea, vomiting, diarrhea, and abdominal pain. They may also affect the central nervous system and lead to cardiac rhythm disturbances, such as tachycardia and arrhythmia.

For her part, Nicole Dandrea-Rosier clarified that the highest concentrations of these toxic compounds are found in potato sprouts and their green skin, noting that sprouts are the richest part of the potato in glycoalkaloids. Both experts advised against consuming green potatoes or those with green spots or sprouts, emphasizing that discarding them is the safest option, as removing the green parts or sprouts does not always ensure the absence of toxic compounds. They added that proper storage of potatoes in a cool, dark, and dry place helps slow the formation of these toxins and limits sprouting, thereby preserving potato quality for a longer period. Source: gazeta.ru