Can You Eat Potatoes with Sprouts?

We’ve all been there — you reach for a potato and find it has sprouted little shoots. Your first thought might be, “Do I need to throw it away?” or “Is it safe to eat?” Before you toss your spuddy buddy into the compost bin, let’s dig a little deeper (pun intended!) and find out what those sprouts mean for food safety.

Understanding Potato Sprouts

Potatoes are tubers, and those sprouts are a sign that your potato is trying to grow and reproduce. Sprouting occurs when potatoes are exposed to the right conditions, such as warmth and light. While sprouts may look harmless, they can be a cause for concern.

The issue with sprouts is that they can indicate the presence of solanine and chaconine, two natural toxins found in potatoes. These toxins are part of the potato’s defense mechanism against pests and disease. When potatoes sprout, the levels of these toxins can increase, not just in the sprouts but in the potato itself.

Are Sprouted Potatoes Safe to Eat?

The short answer is: It depends. Eating sprouted potatoes can be risky if they also show signs of greening. The green color is chlorophyll, which isn’t harmful itself but is a telltale sign that solanine levels have increased. Consuming high levels of solanine can lead to unpleasant symptoms like nausea, diarrhea, vomiting, stomach cramps, and even fever or headache.

However, not all sprouted potatoes are a lost cause. If the sprouts are small and the potato is still firm, it may still be safe to eat. The key is to remove the sprouts and any green areas thoroughly. If the potato is soft, shriveled, or has a strong, off smell, it’s best to err on the side of caution and toss it.

How to Prepare Sprouted Potatoes Safely

If you’ve decided your sprouted potato is still good to go, here’s how to prepare it safely:

1. Cut away the sprouts: Use a sharp knife to remove the sprouts and any green parts. Be generous with what you cut away, as some of the toxins can be present in the potato flesh around the sprouts.
2. Peel the potato: Peeling can help reduce the levels of toxins, as they are often concentrated in the skin and just below it.
3. Cook thoroughly: Cooking can reduce toxin levels to some extent, so make sure to cook your potatoes well.

Remember, if you’re ever in doubt, it’s better to be safe and throw it out.

Preventing Sprouting in Potatoes

To help prevent your potatoes from sprouting in the first place, follow these storage tips:

• Keep them cool: Store your potatoes in a cool, dark place with good air circulation. The ideal temperature is around 45-50°F (7-10°C). Avoid storing potatoes in the fridge, as the cold temperature can turn starch into sugar and affect the taste.
• Stay away from light: Light can trigger sprouting, so keep your potatoes in a dark cupboard or a paper bag.
• Check on them: Regularly inspect your potatoes for signs of sprouting or spoilage.

What Does the CDC and FDA Say?

According to the U.S. Food and Drug Administration (FDA), consuming high levels of solanine can lead to foodborne illness. While cases are rare, the FDA advises against eating sprouted potatoes with signs of greening or rot.

The Centers for Disease Control and Prevention (CDC) doesn’t specifically address sprouted potatoes but emphasizes the importance of proper food handling and preparation to prevent food poisoning.

Key Takeaways

• Sprouted potatoes can contain higher levels of toxins, but you can eat them if you remove the sprouts and any green areas, and if the potato is still firm.
• Solanine and chaconine are the toxins in question, and they can cause foodborne illness.
• Proper storage can prevent sprouting: keep potatoes in a cool, dark place with good air circulation.
• The FDA advises caution with sprouted and green potatoes due to the risk of solanine toxicity.
• When in doubt, throw it out to ensure the safety of your family.