By Isadora Baum – EatingWell
Here's what you should know before cooking that green or sprouted spud.
Key Points
- You should throw away sprouted potatoes to avoid potential glycoalkaloid poisoning.
- Glycoalkaloid poisoning may cause stomach upset, nausea, diarrhea and, in severe cases, fever.
- Storing potatoes in a cool, well-ventilated area, away from sunlight, is best.
Sprouted and Green Potatoes Are Toxic
Not Worth The Risk!!!
Potatoes are a nutritious and versatile vegetable—whether fried or mashed, they're delicious in all forms. Those little spuds pack plenty of health benefits and are rich in fiber, vitamins and minerals. And while most potatoes are completely safe to eat, potatoes that have sprouted or have green spots contain a higher level of a natural toxin that might make you sick after consumption. That's why it's best to monitor the appearance of the potatoes you're storing.
Lauren Harris-Pincus, M.S., RDN, author of The Everything Easy Pre-Diabetes Cookbook and The Protein-Packed Breakfast Club, explains, "Potatoes contain two kinds of glycoalkaloids, both natural toxins, called solanine and chaconine, and while the whole potato contains these glycoalkaloids, the concentration is highest in the eyes, green skin and sprouts that form."…