Potatoes are generally not recommended for consumption when they have just sprouted. After potato germination, a chemical substance called solanine is produced, which is a toxic glycoside alkaloid that can dissolve in water and has corrosive and hemolytic properties. Under normal circumstances, the content of solanine in potatoes is very low and will not cause harm to the human body, but the content of solanine will significantly increase after germination.
Excessive intake of solanine can lead to acute food poisoning, resulting in gastrointestinal reactions such as nausea, vomiting, abdominal pain, and diarrhea. In severe cases, it may even lead to fainting, respiratory depression, and heart paralysis, endangering life safety. It can also cause damage to the liver and kidneys, leading to yellowing of the skin and mucous membranes and renal dysfunction.
If potatoes only sprout slightly without obvious green and purple parts on the surface, you can try cutting off the bud eyes and green and purple parts before eating. Even if the sprouted parts are removed, the content of solanine in potatoes may still be high, so caution should be exercised when consuming. For potatoes with more sprouting and skin discoloration, due to the high content of solanine, it is not recommended to consume them and should be discarded directly.
To prevent potato germination, it should be stored in a ventilated, cool, and dry environment, away from direct sunlight and moisture. Regular checks should also be conducted on the condition of potatoes, and any signs of sprouting or spoilage should be promptly addressed.
To ensure food safety and physical health, it is recommended to avoid consuming sprouted potatoes. If you are unsure whether potatoes are safe to eat, it is best to discard them and purchase new potatoes.