Anyone who has stored potatoes for too long or incorrectly knows the problem: greenish-yellow shoots sprout from the tubers. And now? Simply cut away the shoots or would you rather dispose of the whole potato?
FITBOOK explains just how toxic sprouting potatoes really are and what you can do to keep the tubers fresh and nutritious for as long as possible.
Are Sprouting Potatoes Toxic?
Potatoes naturally contain toxic glycoalkaloids like solanine. These substances accumulate primarily in green, germinating and damaged tubers and in the skin. A glycoalkaloid content of up to 100 milligrams per kilogram of table potatoes is classified as harmless by the Federal Institute for Risk Assessment (BfR).1
Previously, the maximum content was even 200 milligrams. This was downgraded after a family suffered severe symptoms of poisoning after a meal containing potatoes in November 2015. A study showed that the glycoalkaloid content of the potatoes consumed was 236 milligrams per kilogram.
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How do you recognize solanine poisoning?
A bitter taste can be a sign of too much solanine. The potato should then no longer be eaten.
With mild poisoning, the following signs may appear:
- nausea
- stomach pain
- Diarrhea
- Vomit
- Fever
In severe cases of poisoning, additional symptoms can occur, such as:
- disturbances of consciousness
- rapid breathing and shortness of breath
- cramps
- rapid and weak pulse
- low blood pressure
Symptoms can appear within minutes, but also up to two days after
consumption of contaminated potatoes. If poisoning is suspected, a doctor should be called immediately.2
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Can you still cook sprouting potatoes?
Germinating potatoes do not necessarily have to be disposed of completely. It is enough to generously cut away small shoots and green areas. However, it is better not to eat potatoes with many large sprouts. The same applies to potatoes that are already mostly green or have dried out. as Rule of thumb: If the sprouts are longer than one centimeter, you should better discard the potato.
Also interesting: The healthiest way to prepare potatoes
Store potatoes properly
In order to keep potatoes fresh for as long as possible, they should be stored in a dark, dry and cool place. A temperature between 4 and 6 degrees and a humidity of 90 percent are optimal. If you don’t have a basement, you can grow the tubers outside – e.g. B. on the balcony or terrace – store in a covered box lined with straw in a frost-free place.
It is important that the potatoes are checked regularly. If it does happen that one becomes rotten or germinates, you can remove it in good time and thus protect the rest.
This can further reduce the risk of solanine poisoning
- Do not continue to use the cooking water from potatoes
- Peel potatoes before eating (especially for children)
- Be careful with new potatoes: They are particularly at risk of developing solanine and should therefore not be stored for long
- Regularly replace the deep-frying fat in potatoes