Kitchen Science When a Sprouted Potato Moves from Edible to Hazardous

Many of us have found a potato in the kitchen that has started to sprout "eyes" and wondered: Is it still safe to eat, or should I throw it away?

Nutritionist Leema Mahajan recently addressed this common kitchen dilemma, explaining the science behind sprouted potatoes and the potential health risks involved.

The Science: What Happens When a Potato Sprouts?

Potatoes contain two types of natural toxins called glycoalkaloids (specifically solanine and chaconine). While these are present in small, harmless amounts in fresh potatoes, their concentration increases significantly when the potato begins to sprout or turns green.

The Risks: Why You Should Be Careful

According to Leema Mahajan, eating potatoes with significant sprouts can lead to Glycoalkaloid Poisoning.

Toxicity: As the sprouts grow, the potato uses its stored starch to fuel that growth. This process increases the toxin levels not just in the sprouts, but in the potato itself.

Symptoms: Consuming high levels of solanine can cause digestive distress (nausea, vomiting, diarrhea, and stomach cramps). In more severe cases, it can lead to headaches, flushing, and even neurological issues.

Cooking Doesn't Help: A common misconception is that boiling or frying destroys the toxins. Unfortunately, glycoalkaloids are heat-stable, meaning high temperatures do not neutralize them.

Leema Mahajan’s Verdict: Can You Save the Potato?

The nutritionist suggests a simple rule of thumb:

If the potato is firm and sprouts are small: You can likely save it. Simply cut out the "eyes" and the sprouts deeply, and peel the skin. If the rest of the potato is firm and not green, it is generally safe to eat.

If the potato is soft or wrinkled: This is a sign that the starch has been converted to sugar and toxins have spread throughout the tuber. Throw it away.

If it has turned green: Green skin indicates high chlorophyll, which usually coincides with high solanine. Even if you cut the green part off, the bitter taste and toxins might remain. Discard it.

Prevention Tips

To prevent sprouting, the expert recommends:

Storing potatoes in a cool, dark, and dry place.

Keeping them away from onions, as onions release ethylene gas which causes potatoes to sprout faster.

Read More: Kitchen Science When a Sprouted Potato Moves from Edible to Hazardous