Why you should steer clear of sprouted potatoes

Potatoes are among the most “beloved” vegetables, celebrated for their versatility in dishes like hash browns, biryanis, French fries, and samosas, making them a staple in diverse cuisines. Whether fried or boiled, there’s a potato dish for every occasion and palate.

However, while potatoes are generally straightforward to prepare, you may occasionally notice sprouts emerging from their ridges. Before dismissing these sprouts and continuing with your culinary plans, it’s important to understand if they pose any health risks.

Indianexpress.com consulted Dr Veena V, a dietician at Aster Whitefield Hospital in Bengaluru for insights on this.

According to Veena, sprouted potatoes contain two harmful components: glycoalkaloids and solanine, which can be detrimental when consumed in large quantities. “Eating these can cause stomach upset and affect the heart and nervous system. In extreme cases, it can be fatal.

It’s recommended to remove sprouts and soft spots at the early stages of potato sprouting,” she said.

It is advisable to discard potatoes that have been sprouting for a long period.

 

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Ayurveda doctor and digital creator Dr Varalakshmi Yanamandra said, “Increased levels of glycoalkaloids can give a bitter taste to potatoes, making them unpleasant to eat.”

Taking care of sprouts

Veena recommended removing sprouts either with hands or by using a sharp vegetable peeler. “Peelers can effectively scrape out the root of the sprout. After removing these sprouts it’s best to wash the scraped potato to remove the dirt,” she added.

She said there could be several factors that accelerate sprouting, including light, heat, and humidity. “To slow down sprouting, store potatoes in cool, dark, and dry places.”

She also suggested keeping fruits such as apples and oranges away from potatoes, as they release ethylene gas, which speeds up the sprouting process in potatoes.

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