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Can You Still Eat Sprouting Potatoes?

The slightly toxic substance solanine is produced in potatoes during the germination process. If the sprouts are no more than one centimeter long, the solanine concentration is so low that you can still eat sprouting potatoes – but the sprouts have to be cut out generously. Potatoes with longer sprouts, on the other hand, should no longer be eaten. Potatoes with green spots also contain a lot of solanine and should be sorted out or the green spots should also be generously cut out.

The chemical compound solanine is found in potatoes, tomatoes, and other nightshade plants. The bitter-tasting glycoalkaloid, a naturally occurring toxic plant compound, protects plants from predators. Fresh potatoes contain a harmless level of solanine of less than 100 milligrams per kilo, while the concentration of the slightly toxic substance increases in germinating potatoes. An increased amount of solanine can also be found in the skin of the tuber. The potato also produces more solanine to protect itself from rot. Therefore, the solanine content is also increased in tubers that have been damaged by pressure or frost. Green spots on a potato not only taste bitter, they are also unhealthy and should be removed before cooking.

In the case of germinating potatoes, a distinction is made between so-called “light” and “dark germs”. If the tuber is exposed to light, short, thick shoots of green to reddish color develop. In the dark, on the other hand, long thin white germs form. Storing at cool temperatures between three and five degrees Celsius prevents germination. Standard storage in the kitchen at 12 to 14 degrees Celsius or higher, on the other hand, will sooner or later lead to the inevitable sprouting of the potatoes.

In order to avoid prematurely sprouting potatoes and to keep the solanine concentration as low as possible, potatoes should be stored in a cool, dark, and dry place. If despite careful storage, you discover that sprouts are already sprouting from the tubers, you can generously remove the short shoots. The same should be done with green spots and eyes. In addition, you should always peel these potatoes and discard the cooking water and not use them further – the solanine, which is actually difficult to dissolve, goes into the liquid during cooking and is heat-resistant.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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