From the Research
Sprouted potatoes are not safe to eat without proper preparation, and it's recommended to remove all sprouts, eyes, and green parts before cooking to minimize the risk of solanine and chaconine toxicity. The toxins in sprouted potatoes can cause symptoms like headaches, vomiting, diarrhea, and in severe cases, neurological problems 1. If a potato is heavily sprouted, very green, or shriveled, it's best to discard it entirely. The reason these toxins increase in sprouting potatoes is that they're the plant's natural defense mechanism against pests and disease. Proper storage of potatoes in a cool, dark, dry place can help prevent sprouting. Some key points to consider:
- Solanine and chaconine are naturally occurring toxins in potatoes that can increase in concentration during sprouting 2, 3.
- These toxins can cause a range of symptoms, from mild gastrointestinal issues to severe neurological problems 1.
- Cooking does not completely destroy these toxins, so removal of affected parts is essential before preparation 4.
- The bioactive compounds alpha-chaconine and gallic acid in potato extracts have been shown to have antiproliferative properties and induce apoptosis in certain cancer cells 5, but this does not outweigh the risk of toxicity from consuming sprouted potatoes. It's always better to err on the side of caution when it comes to consuming potentially toxic compounds, and to prioritize food safety and proper preparation to minimize the risk of adverse effects.