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Here's everything you need to know about why potatoes grow sprouts, whether you should cook with them, and how to prevent your spuds from sprouting in the future.
Sprouted potatoes can be safe to eat, but it depends on their condition, says Naria Le Mire, MPH, RD. “When potatoes sprout, they produce glycoalkaloids, natural toxins like solanine and ...
Here's everything you need to know about why potatoes grow sprouts, whether you should cook with them, and how to prevent your spuds from sprouting in the future.
The average potato has 0.075 mg solanine/g potato, which is equal to about 0.18 mg/kg based on average daily potato consumption. [ 19 ] Calculations have shown that 2 to 5 mg/kg of body weight is the likely toxic dose of glycoalkaloids like solanine in humans, with 3 to 6 mg/kg constituting the fatal dose. [ 20 ]
Sprouts of the family Solanaceae (tomato, potato, paprika, and aubergine/eggplant) and the family Polygonaceae cannot be eaten raw, as they can be poisonous. [4] Some sprouts can be cooked to remove the relevant toxin, while others cannot. [citation needed] [example needed]
Normal potato tubers that have been grown and stored properly produce glycoalkaloids in negligible amounts, but, if sprouts and potato skins are exposed to light, tubers can become toxic.
These toxins live on the potato’s skin and sprouts; the white flesh of the potato contains much less. While it would take multiple servings of any potato recipe to feel the effects of these ...
Peels and sprouts usually contain high level of SGAs. Relatively larger amounts can be found if the tuber is exposed to sunlight. If tubers are not matured enough, those might contain high level of chaconine and solanine. Thus, sprouts on potato and peels should be removed and if there are green parts inside the potato, it should be removed as ...