Sprouted potatoes contain solanine, a toxic compound that can cause headaches, nausea, and digestive issues if consumed in large quantities.
Solanine in sprouted potatoes can lead to food poisoning symptoms like vomiting, diarrhea, and abdominal cramps, making them unsafe for consumption.
Sprouted potatoes often develop green patches and a bitter taste, which indicates the presence of higher solanine levels.
The eyes or sprouts of a potato accumulate more solanine, posing a higher risk when consumed.
If potatoes have sprouted, it’s best to cut off the sprouts and discard them to reduce the risk of toxicity.
Cooking does not eliminate solanine from sprouted potatoes, so they should never be used in recipes despite heating methods.
Opt for fresh, firm potatoes without any sprouts to ensure a safer and healthier choice for your meals.