Everything You Need To Know About Sprouted Potatoes

The bumpy nodules called eyes on sprouted potatoes mark the beginnings of new roots and contain toxins called glycoalkaloids, namely solanine and chaconine.

These serve as protective mechanisms for the plant and can induce illness in humans. In light of this, it’s best to enjoy the potatoes after removing the sprouts.

Potatoes, much like humans, can experience seasonal confusion, leading them to sprout in response to warmer cupboard temperatures mimicking spring.

Simultaneously, exposure to sunlight may turn potatoes green, indicating increased toxin levels. In this case, avoid consuming large amounts to prevent potential harm.

If you’ve encountered a potato with sprouted eyes, slicing them off and consuming the spud is a common practice. It’s a risk worth taking if the sprouts are minimal.

However, some caution against eating sprouted potatoes altogether, asserting that the toxins dispersed within the potato make it harder to eliminate potential harm.

If you eat a potato that has an infusion of the toxins solanine and chaconine inside, you’ll experience various forms of gastrointestinal distress and other symptoms.

The symptoms may include fever, diarrhea, headache, vomiting, dizziness, breathing issues, hallucinations, shock, paralysis, blurred vision, and in extreme cases, even death.

Aside from the appearance of eyes, other signs, like mold or a bad odor, point toward a potato that’s ready for the garbage instead of the dinner table.

When dealing with loose potatoes, inspect each one individually, as mold or bad smell in one can affect others, warranting their disposal to maintain the integrity of your recipes.