Potatoes are a go-to in many households, from classic mashed potatoes to crispy roasted wedges. But not all potatoes are safe to eat. When potatoes turn green, sprout, or soften, they may contain harmful toxins known as glycoalkaloids. While naturally occurring, these compounds can seriously affect your health if consumed in high amounts.
Cell Health News prioritizes sharing actionable, science-based insights to help you make healthier choices. Here’s why you should think twice about eating sprouted or green potatoes and how to store and prepare them safely.
What Are Glycoalkaloids?
Glycoalkaloids, including solanine and chaconine, are chemical compounds found in potatoes. They protect the plant from pests and disease but can harm humans when present in high concentrations. Potatoes naturally contain small amounts of glycoalkaloids, but levels spike when they are exposed to light, stored improperly, or begin to age.[1]
The Dangers of Consuming Glycoalkaloids
Eating potatoes with high glycoalkaloid levels can lead to toxicity, even in small amounts. Symptoms include:
- Gastrointestinal Distress: Nausea, vomiting, diarrhea, and abdominal pain.
- Neurological Effects: Headaches, dizziness, confusion, or even hallucinations in severe cases.
- Chronic Fatigue: Prolonged low-level exposure may result in feelings of lethargy or general weakness.
- Serious Health Risks: In rare instances, severe glycoalkaloid poisoning can cause respiratory issues or even coma.
Signs of Toxic Potatoes
Knowing how to identify unsafe potatoes is critical to avoiding health risks. Look for:
- Green Patches: Greening is a clear sign of elevated glycoalkaloid levels.
- Sprouts or “Eyes”: Sprouts indicate a buildup of toxins.
- Soft or Mushy Texture: A sign of spoilage that often accompanies higher glycoalkaloid levels.
- Bitter Flavor: A warning sign that the potato has turned toxic.
Safe Alternatives for Sprouted or Green Potatoes
While it might be tempting to peel off green spots or sprouts, doing so doesn’t guarantee safety. Instead:
- Compost Them: Turn them into plant food.
- Plant Them: Use them to grow fresh potatoes in your garden.
- Toss Them: When in doubt, it’s better to discard questionable potatoes.
How to Store Potatoes Safely
Preventing greening and sprouting starts with proper storage. Follow these tips to keep your potatoes fresh:
- Store in a Dark Place: Light exposure increases toxin levels. A pantry or root cellar works best.
- Avoid Moisture: Use a breathable bag or container to reduce moisture buildup.
- Keep Potatoes Cool but Not Refrigerated: Refrigeration can alter the starch content, affecting flavor and cooking performance.
- Separate from Other Produce: Avoid storing potatoes near onions, which can accelerate spoilage.
Why Potatoes Are Still a Great Choice
When fresh and properly stored, potatoes are a highly nutritious food. They’re packed with essential nutrients like potassium and vitamin C, making them an excellent addition to a balanced diet.[2]
Final Thoughts
While sprouted or green potatoes pose a risk, fresh, well-stored potatoes remain a healthy, versatile food. You can enjoy potatoes without worrying about hidden toxins by learning how to identify and prevent glycoalkaloid buildup. Cell Health News is committed to helping you make informed decisions for a healthier lifestyle.
References:
- Chain (CONTAM), EFSA Panel on Contaminants in the Food, et al. “Risk Assessment of Glycoalkaloids in Feed and Food, in Particular in Potatoes and Potato‐derived Products.” EFSA Journal, vol. 18, no. 8, Aug. 2020, p. E06222.
- Górska-Warsewicz, Hanna, et al. “Vegetables, Potatoes and Their Products as Sources of Energy and Nutrients to the Average Diet in Poland.” International Journal of Environmental Research and Public Health, vol. 18, no. 6, Mar. 2021, p. 3217.