Sprouted Potatoes - Can They Be Safely Used in Cooking?
We’ve all been there: you’re cooking dinner
one evening, and when you reach for the potatoes, you discover that
they’ve started to sprout. Perhaps you’ve bought a bit too many on your
last trip to the supermarket, or the weather warmed up and they started
sprouting a bit faster than they should. The important question is ‘What
should you do with the sprouted potatoes?’ Should you throw them away
or use them to make dinner, after all? If you decide to do the latter,
you should be aware that it isn’t without its dangers.
How Eating Sprouted Potatoes Can Be Dangerous
All potatoes contain two natural
glycoalkaloid compounds - solanine and chaconine - that are
unfortunately toxic to humans when consumed in excess. Other vegetables,
particularly eggplants and tomatoes, also have these chemicals albeit
in lower concentrations.
All potatoes contain two natural
glycoalkaloid compounds - solanine and chaconine - that are
unfortunately toxic to humans when consumed in excess. Other vegetables,
particularly eggplants and tomatoes, also have these chemicals albeit
in lower concentrations. Interestingly, scientific research shows
that solanine and chaconine are beneficial for the human body in small
quantities due to their antimicrobial activity as well as their ability
to lower blood sugar and cholesterol, so eating fresh vegetables that
contain these compounds in moderation is still a good idea.
The concentration of glycoalkaloid compounds is the lowest in
freshly-harvested potatoes, but over time, more and more solanine and
chaconine build up in the vegetable, particularly in the skin and any
green parts and sprouts. This is why we have all been told to stay away
from green potatoes.
What happens if you consume too many glycoalkaloids?
A few hours or even a day after consuming a tainted vegetable, people
start experiencing symptoms of gastrointestinal distress, such as
vomiting, diarrhea, and abdominal pain. In those rare cases when large
quantities of solanine and chaconine are consumed, patients start
exhibiting symptoms of shock, namely a rapid pulse, confusion, fever,
headaches, and low blood pressure.
Sometimes, this can result in death. So yes, eating green potatoes or
potato sprouts isn’t just risky, it can be life-threatening. This is
exactly why the National Capital Poison Center advises consumers to
throw away potatoes that have already sprouted.
Is It Possible to Reduce the Number of Toxic Compounds in Sprouted Potatoes?
First and foremost, it’s necessary to point
out that any potatoes that exhibit any sign of going bad should be
discarded immediately, this includes potatoes with brown soft spots,
signs of mold or any other growth around the sprouts, black dots on the
skin, or inside the vegetable, and shriveling. Likewise, a potato with
extremely prominent sprouts probably already contains a significant
amount of toxic compounds and should also be thrown away.
If the sprouting has barely started and the potato looks fresh and
healthy, chances are they can still be salvaged. To reduce the number of
toxic compounds in the vegetable, it’s necessary to peel, break off the
sprouts, dig out any signs of the sprouts with a small knife and
discard all of these parts, since it is believed that the majority of
the glycoalkaloid compounds are stored in the skin and the sprouts of
the vegetable.
When it comes to the best way to prepare
salvaged potatoes, research shows that the only method that effectively
reduces the number of toxic compounds is frying, while boiling,
microwaving, and baking has no effect. Still, scientists aren’t
completely sure that all these practices are sufficiently effective, so
use them at your own risk.
Needless to say, the best way to safely enjoy your mashed or baked
potato side dish is by only buying the amount you need to cook one dish
and use up any leftovers before they start sprouting. It’s also
important to store potatoes right in order to prevent them from
sprouting in a matter of days - any dark, dry, and cool place will do.
Finally, please make sure to keep sprouted and green potatoes and potato
scraps away from animals, as your pets are just as susceptible to the
dangers of solanine and chaconine as you are.