Sprouted potatoes can be eaten safely if they are still firm and do not have green discoloration. The sprouts themselves contain higher levels of natural toxins called glycoalkaloids (like solanine and chaconine), which can cause nausea, stomach cramps, and headaches if consumed in large amounts. However, if the potato is firm and free from green coloring, the sprouts can be cut off and the potato peeled well before cooking to reduce toxin levels. Potatoes that are soft, shriveled, or have significant greening should be discarded as they may contain unsafe levels of these toxins. Cooking does not fully eliminate these toxins, so careful preparation is important. Proper storage in a cool, dark, and dry place can help prevent sprouting.
Key points on eating sprouted potatoes:
- Safe to eat if firm and not green.
- Remove sprouts and peel thoroughly.
- Discard if potato is soft, shriveled, or green.
- Cooking reduces but does not eliminate toxins.
- Store potatoes in cool, dark, dry places to avoid sprouting.
This ensures that sprouted potatoes can be eaten safely with appropriate precautions.
