What happens when you eat sprouted potatoes?

Potatoes are nutritious foods, rich in starch, vitamin C and some minerals, but improper use can be harmful.

Specifically, sprouted potatoes not only lose their taste but also pose a potential risk of toxins, affecting health, according to NDTV Food (India).

Every family should pay attention to checking potatoes before cooking, removing any that have sprouted or show signs of damage.

Potatoes are very good for health, but you need to be careful when the potatoes have sprouted.

Photo: AI

Sprouted potatoes contain toxins

According to the health website Healthline (USA), sprouted potatoes contain two glycoalkaloid compounds: solanine and chaconine.

In small doses, these two compounds can help control cholesterol and blood sugar, but when consumed in excess, they can be toxic to the body.

Ingesting too much glycoalkaloid in low doses can lead to nausea, vomiting, diarrhea, and abdominal pain. When consumed in large amounts, more serious symptoms can appear such as headache, fever, rapid heartbeat, low blood pressure, and other health problems.

Glycoalkaloids are concentrated in the sprouts, green skin, leaves and flowers of potatoes. This substance is toxic to humans and can cause digestive and nervous disorders.

Symptoms of poisoning include nausea, headache, abdominal pain, diarrhea, vomiting, and more serious problems.

In fact, sprouted potatoes also have a bitter taste due to the increased concentration of glycoalkaloids, making the dish less delicious and reducing nutritional value.

When potatoes sprout, the nutrients in the tubers are lost, reducing the ability to provide vitamins and minerals to the body.

How to reduce toxins from sprouted potatoes

Some measures that can reduce the toxicity of sprouted potatoes are to remove the potato eyes, green skin, sprouts and bruised areas.

Peeling and frying potatoes also reduced glycoalkaloid concentrations, while boiling, baking, or microwaving did little to reduce the toxin.

However, the above measures only reduce the risk somewhat, not completely removing toxins from sprouted potatoes.

Notes when buying and preserving potatoes

According to the National Capital Poison Center, the safest way is to throw away potatoes that have sprouted or turned green.

To limit potato sprouting, do not store potatoes for a long time. You should only buy enough for 1 week and store in a cool, dark, dry place.

Storing potatoes in a cool, dry place, away from direct sunlight will help them sprout slowly and retain their nutritional value.

Potatoes should be cooked after purchase to retain their nutritional value and ensure health safety.

Source: https://thanhnien.vn/dieu-gi-xay-ra-khi-an-khoai-tay-moc-mam-185251111120607982.htm